These marinated portobellos make the most delicious fajitas and this is probably my husband’s most requested meal. Presoak your cashews for the cashew cream sauce or you may omit pre-soaking if you have a Vitamix 
Thinly slice peppers and onions into long strips.
Prepare the portobellos by scraping out the gills and removing the stems with a small spoon. Wash gently or alternatively wipe with a damp cloth. Cut into long half inch wide strips.
Prepare the marinade by whisking together the grapeseed oil, lime juice, dried oregano, ground cumin, chili powder, salt and freshly ground pepper (to taste). Add cut mushrooms to one large flat baking dish and peppers/ onion to the other. Set the pepper/ onion mix in the fridge until later. Toss the mushrooms well with about 3/4 of the marinade. Set the remaining 1/4 of the marinade aside for later. Leave the mushrooms marinating for at least half an hour (preferably longer) tossing every 30 minutes as able. Cover and refrigerate.
When you’re ready to eat, toss the pepper mix with the remaining marinade. Preheat a large skillet and pour in contents of the bowl containing peppers/onions/ marinade. Saute over medium for about 10 minutes or until veggies are softened. Meanwhile preheat a grill pan over med or high heat. Lay the marinated mushrooms on the pan and grill 3-5 minutes per side until they have nice char lines.
Warm tortillas in a separate skillet or in a preheated oven for about a minute.
To assemble place warmed tortilla on a plate and layer with mushrooms, pepper mix, cashew cream, cilantro, avocado or guacamole if using and any other desired toppings. Repeat until full!
Adapted from Angela Liddon. “Portobello Steak Fajitas.” The Oh She Glows Cookbook
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- 6 large portobello mushrooms
- Marinade (this will be divided):
- ½ cup grapeseed oil
- ½ cup fresh lime juice
- 4 tsp dried oregano
- 4 tsp ground cumin
- 3 tsp chili powder
- 1½ tsp salt
- freshly ground pepper
- The Rest:
- 2 large red peppers thinly sliced
- 1 large yellow pepper thinly sliced
- 1 large orange pepper thinly sliced
- 1 large yellow onion thinly sliced
- 6-8 whole wheat flour tortillas
- Cilantro
- Cashew cream (Link to recipe provided)
- Sliced avocado or guacamole (optional)
- Prepare the portobellos. Scrape out gills and remove stems with a small spoon. Wash gently or alternatively wipe with a damp cloth. Slice into long ½ inch wide strips.
- Thinly slice peppers and onions
- Prepare the marinade by whisking together the grapeseed oil, lime juice, dried oregano, ground cumin, chili powder, salt and freshly ground pepper (to taste).
- Add cut mushrooms to one large flat baking dish and peppers/ onion to the other.
- Set the pepper/ onion mix in the fridge until later.
- Toss the mushrooms well with about ¾ of the marinade. Set the remaining ¼ of the marinade aside for later. Leave the mushrooms marinating for at least half an hour (preferably longer) tossing every 30 minutes as able. Cover and refrigerate.
- When you're ready to eat, toss the pepper mix with the remaining marinade. Preheat a large skillet and pour in contents of the bowl containing peppers/onions/ marinade. Saute over medium for about 10 minutes or until veggies are softened.
- Meanwhile preheat a grill pan over med or high heat. Lay the marinated mushrooms on the pan and grill 3-5 minutes per side until they have nice char lines.
- Warm tortillas in a separate skillet.
- To assemble:
- Place tortilla on a plate and layer with mushrooms, pepper/onion mix, cashew cream, guacamole or avocado if using, cilantro and any other desired toppings. Roll and enjoy!
Looks so colorful and delicious…..definitely a dinner this weekend!! So many great recipes…..hard to choose which ones first! Thank you “What the Heck Do I Eat Now” for making meal planning so exciting!!!
🙂