Get your weeknight sizzling In just 30 minutes with these Portobello Vegan Fajitas. They are spicy, smoky, subtly sweet and robust! The flavors come together when the seared veggies meet the homemade fajita sauce. It's mouth-watering good!
* Cleaning Mushrooms:
Use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy. * The brown gills can be gently scraped if desired. They make the vegetable mixture a little darker, but it doesn't affect the taste. I usually leave them intact.
don't overcrowd the pan when sauteéing the mushrooms or they will steam instead of searing. They need lots of room. You may need to cook the portobellos in two batches.
Place a tortilla in a cast iron or stainless steel skillet over medium heat (don’t add oil)
. Cook for 30 seconds on each side. Remove and cover with a slightly damp dish towel to keep soft & warm. Repeat with remaining tortillas. *Start this step before the fajitas are finished so everything will be nice and hot.
You can cook the mushrooms at the same time as the onions and peppers, just use 2 separate pans.