Vegetarian Fajitas: Portobello Mushroom Delight

Mexican food has a special way of capturing the senses—its bold flavors, vibrant colors and irresistible textures make every dish a celebration. For Indian food lovers, there’s something familiar yet exciting about Mexican cuisine. The generous use of spices, the heat of chilies, the crunch of fresh vegetables, and the creamy richness of toppings create an experience that mirrors the essence of Indian cooking.

One dish that perfectly embodies this harmony is Portobello Mushroom Fajita Tacos. The meaty texture of portobello mushrooms makes them a fantastic vegetarian alternative, absorbing the smoky spices while keeping every bite juicy and satisfying. The sizzling peppers, onions, and a zesty spice blend tie it all together, offering a dish that’s comforting yet refreshingly different.

Whether it’s the satisfying crunch of grilled tortillas, the creamy coolness of guacamole, or the burst of citrusy brightness from fresh lime, these tacos check every box for a flavor-packed meal. Let’s dive into this simple yet spectacular recipe!

Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4

Ingredients:

For the Mushroom Fajitas:

• Portobello mushrooms (sliced) 2
• Red bell pepper (sliced) 1
• Yellow bell pepper (sliced) 1
• Red onion (sliced) 1
• Olive oil 2 Tbsp
• Smoked paprika 2 tsp
• Ground cumin 1Tsp
• Chili powder (adjust for heat) ½ tsp
• Garlic (grated/minced) 3-4
• Dried oregano ½ tsp
• Salt and black pepper to taste

For the Toppings:

• Corn or flour tortillas warmed
• Avocado 1
• Sour cream or Greek yogurt ½ cup
• Crumbled queso fresco or feta (optional) ¼ cup
• Fresh cilantro, chopped ½ cup
• Lime wedges for serving

Instructions:

1. Clean and slice the portobello mushrooms. Toss them with bell peppers, onions, and all the seasonings—paprika, cumin, chili powder, garlic, oregano, salt, and black pepper.
2. Place the veggies in a greased and lined baking tray and drizzle olive oil.  Mix well, and let marinate for at least 10 minutes (or up to 30 for deeper flavor).
   
3. Preheat the oven and roast the veggies till they are tender and partly charred (about 12-15 minutes). Warm the tortillas on an open flame or dry skillet for extra flavor. 
4. In the meantime blend the avocado, greek yogurt, half the cilantro, lime juice, salt, and pepper in a blender to get a smooth avo cream.
5. Fill each tortilla with the sizzling mushroom fajitas. Top with avocado cream, crumbled cheese, and fresh cilantro.
6. Serve with a squeeze of lime and cherry tomatoes for a fresh pop.