Servings: 4 / Prep time: 5 mins / Marinate: 30 mins / Cook time: 12 mins

Meaty mushrooms make the perfect filling for veggie fajitas. Such a simple, yet flavorful and satisfying meal. Our Acapulco marinade adds sweet and slightly fruity flavors of the ancho and guajillo chile peppers.

About Portobello mushrooms

Portobello mushrooms are probably the most recognizable mushrooms out there. It’s actually the most mature stage of the White Button mushroom (Who would have thought?). Cremini mushrooms are young Portobellos and are also known as Brown mushrooms, Roman, Classic Brown, Golden Italian, and Baby Bellas.

When you’re preparing the Portobello mushrooms, do not rinse them under water as this will make them soggy. Instead, use a damp cloth to wipe the mushrooms clean. Remove the stems by gently twisting them off, chop up them up and cook them along with the rest of the sliced caps.

Portobello mushrooms are one of the best substitutes for meat because of their bold flavor.

 

Portobello fajitas (Acapulco)

 

 

 

0 from 0 votes
Portobello Fajitas
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Molli
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • ½ jar Molli Acapulco Marinade
  • 1 medium clove garlic , minced
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms , stems removed, thinly sliced
  • 1 onion , halved and thinly sliced
  • 1 tbsp olive oil
  • 1 yellow or orange bell pepper , seeded and sliced into strips
  • 2 ripe avocados
  • juice of 1/2 lime
  • 3 tbsp Molli Mexico City cooking sauce
  • 8 small flour or corn tortillas
Instructions
  1. In a small bowl, whisk together balsamic vinegar, olive oil, Acapulco marinade, garlic, and salt.
  2. Place portobellos in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat mushrooms thoroughly. Let marinate at room temperature for 30 minutes.
  3. Prepare guacamole by adding avocados to a bowl then adding the lime juice, Mexico City sauce and a generous pinch of salt. You can add some fresh cilantro and finely chopped onion if desired.
  4. Heat a large skillet over medium-high heat. Once hot add tablespoon of olive, then the onion and peppers. Season generously with salt. Cook until softened and slightly caramelized, stirring often, about 5 minutes. Set aside and cover to keep warm.
  5. Remove mushrooms from marinade. Keep marinade. Using the same skillet, add a dash of oil, then add the mushrooms. Season with a bit of salt and once softened and brown, about 5 minutes, add a spoonful of the marinade for more flavor (optional) and cook for 1 more minute. Remove from heat, set aside and cover.
  6. Serve portobello fajitas over warm tortillas and garnish with guacamole. Provecho!