With just some mushrooms and some spices, you can have an amazing meal. Sheet Pan Portobello Fajitas are the perfect #meatfree weeknight meal.
I have been on this craving inspired Tex-Mex kick lately. It’s not like there’s a lack of Tex-Mex of even Latin American restaurants around here. There’s almost one on every corner. But, they don’t deliver. We got spoiled with our Mexican delivery and, well, there’s just not any here. And it sucks.
And it’s not like I can’t MAKE Latin American food. I just can’t make it all cheesy delicious good like they can. And have whatever I want and whatever S wants. Because what I want and what he wants are two different things usually. Shocking. I know.
For me, it’s usually fajitas. I LOVE me some good fajitas. I know I’ve talked about that before. In fact, I’m sure I’ve talked about them here. And I KNOW I’ve talked about my love the cumin rice that comes with my favorite fajitas ever. I could seriously eat my weight in that stuff. I have yet to recreate it at home. I’ve come close, but it’s still on the list of copy cats to make. Along with the fiesta dip mix.
Why do I like fajitas the most? Well, no disrespect to the burritos, enchiladas, tacos, and the like. For me, it’s the piping hot dish that arrives at your table steaming and smelling of all that grilled goodness. Then, there’s the charred onions and peppers that are on the plate. And finally, the charred tomato. I usually save that for last.
Then there’s the homemade, soft flour tortillas and the charro beans that are slightly spicy with some tender pork usually in the broth with beans. And don’t let me forget about the guacamole and pico de gallo that’s usually on the plate, too. They’re the perfect creamy and cool to go with the steaming hot meat and veggies.
Now, I don’t know about you, but when I’m out, I usually put the guac on the bottom, then some cheese, meat, veggies, topped with sour cream. That, for me, is the perfect fajita bite. Sometimes I’ll toss on some beans and rice if the tortillas are big enough, but usually I just nibble on those between the fajitas. Okay. Who’s getting hungry? I certainly am!
I’ve made these a couple of times already. I haven’t shared them before because I’ve kind of been lazy in photographing lately. I need to stop being lazy and just set up shots for dinner or for lunch at work. For those that are new to my blog, yes, I have a mini studio set up at work that I photograph my lunch with. I think I put a share of it on Instagram? That’s in the office next door to me that has HUGE windows and a nice air conditioner/table that I use.
And, yep! Those are my cheap-assed, paper printed, tiled and taped together backgrounds. Some of them have gotten pretty crumby and I have to clone more and more lately. I probably should print new ones. OR just bite the bullet and get some good ones? But I still have to pay for a few of our expenses from the Food and Wine Conference before I start buying supplies again. We treated it like a mini-vacay while I was learning. So, there’s a few mudslides that we need to pay for. They were so good!
And so are these! At least I thought they were. I’ve had them on the list to make forever. FOR.EVER! I don’t know why I haven’t. I just never got around to making them. I don’t know why. Because, they are delicious! And oh so simple. I mean, seriously, it’s mushrooms and fajita spices, lettuce, tomatoes, cheese – whatever toppings you want to put on them.
No. I don’t have a separate post for the fajita seasoning. At least not yet. It’s delicious and should share it by itself because it’s a pain for me to find it every time I need to make some more. It has a few different ingredients in it.
You’re also going to have to wait for the recipe to the mango guacamole recipe. It’ll be published later on this summer. It’ll be worth waiting for. Trust me on that one. It’s so good. Some sweet, some kick, some creamy. Yum!
Now, I’m told that I need to describe the food in detail. The mushrooms have great fajita flavor. You can taste the chili powder, the cumin, and the special ingredients. They’re also meaty! That’s why I love portobellos; they’re hearty and you don’t really miss the meat. The peppers and mushrooms are sweet and tender making for a delicious base for the mushrooms. Then the ripe tomatoes, the kick from the red onion, and the creamy sweet guacamole. These have all the Portobello fajita flavor you love in an easy to cook up sheet pan recipe.
How do you stack up your fajitas?
- 6 large portobello caps
- 2 tablespoons fajita seasoning
- 1 cup cheddar cheese
- 1 cup salsa
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup cheddar cheese
- 12 taco shells
- Preheat oven to 400.
- Slice the Portobello caps into thick slices. Spray with cooking spray (or toss with olive oil) and then toss with the fajita seasoning.
- Spread on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. You may need two baking sheets depending on the size of your mushrooms.
- Bake at 400 for 20 to 25 minutes or until the mushrooms have released their juices and they start to crisp on the edges.
- Heat the taco shells according to package directions. Top the portobellos with lettuce, tomatoes, cheese, and salsa. Serve with Mexican rice.