These delicious grilled portobello fajitas with a quick guacamole are whole food, plant-based (WFPB), oil-free and so tasty you’ll want to make them often 🙂 .
Growing up in Texas, beef and chicken fajitas were a staple, and I made them often. Now that I follow a whole food, plant-based lifestyle I enjoy making fajitas with meaty portobello mushrooms instead. I use all of the same spices and get a very similar flavor profile.
Mushrooms are serious weight loss, anti-cancer and immunity boosting superfoods.
Mushrooms inhibit fat cell growth factors, deterring fat storage. At the same time they inhibit the growth of abnormal and cancerous cells and help your immune system seek out and destroy them.
Mushrooms can help improve your immune function and help protect against respiratory infections.
Colorful bell peppers are the best vegetables sources of vitamin C, and a good source of a wide range of other vitamins and minerals for heart health, weight management and balanced blood sugar. They’re also high in carotenoids that support eye, brain and heart health.
Grilled Portobello Fajitas with Quick Guacamole
2 large portobello mushrooms
1 red bell pepper
1 yellow or orange bell pepper
1/2 large yellow onion
1 medium avocado
4-6 corn or flour 6″ tortillas
Salt & Pepper (optional)
Worcestershire sauce (vegan)
Use a small spoon to gently scrape away the dark gills from the underside of the mushrooms. Give them a quick rinse under running water. Cut the mushrooms into 1/2″ wide slices.
Place the sliced mushrooms into a large bowl and sprinkle on some ground cumin, chili powder, onion powder, garlic powder, smoked paprika, cayenne pepper and salt and pepper if using. Add 1 Tbsp. vegan Worcestershire sauce and toss the mushrooms with the spices until well coated.
Wash the bell peppers and slice into 1/4 – 1/3″ wide strips. Cut the onion length-wise into 1/2″ wide strips and separate the layers.
Make the guacamole by mashing 1 medium avocado in a bowl. Sprinkle on some onion powder, garlic powder, salt and pepper. Add a smaller amount of cayenne pepper for heat. Add the juice of 1/2 a lime. Stir to combine. Cover and refrigerate until serving.
Heat a grill to 350 degrees. Add the sliced mushrooms, lower the lid and cook for 5 minutes. Turn and cook for another 5 minutes or until they are cooked but not dried out. Remove them from the grill and set aside.
Add the bell peppers to the grill. I use a grill basket. Cook for 10-20 minutes, tossing often, until tender but not mushy.
To plate, place a couple of grilled mushroom strips and some of the grilled bell peppers and onions onto a warmed tortilla. Add a spoonful of guacamole. Enjoy!