Portobello & Poblano Fajitas
with Pico de Gallo & Smoky Red Pepper Crema
- Milk
- Soy
- Wheat
What are ’shrooms doing in a fajita, you ask? Everything, we say! These fabulous funghi are the perfect way to make fajita night meatless (but just as satisfying). Portobellos, poblano pepper, and onion are sautéed with Southwest spices until tender and lightly charred, then blanketed in melty Mexican cheeses. And with the help of some of our favorite toppings—a refreshing homemade pico de gallo, plus a tangy red pepper crema—this recipe packs everything you could ever want inside steamy tortillas.
Ingredients
2 unit
Portobello Mushrooms
1 unit
Poblano Pepper
1 unit
Yellow Onion
1 unit
Roma Tomato
1 unit
Lime
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Trim stems from portobello mushrooms; thinly slice into strips. Halve, core, and slice poblano into strips.
• In a small bowl, combine tomato, chopped onion, lime zest, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a large drizzle of oil in a large pan (use a large, tall-sided pan for 4 servings) over medium heat. Add mushrooms and poblano and season with salt and pepper. Cook, stirring, until softened and lightly browned, 6-8 minutes.
• Add a drizzle of oil, sliced onion, and half the Southwest Spice (all for 4 servings) to pan. Cook, stirring, until veggies are browned and very tender, 5-7 minutes more. Turn off heat.
• Evenly sprinkle Mexican cheese over veggie filling in pan; cover pan to melt cheese, 1-2 minutes. • Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with cheesy veggie filling, pico de gallo (draining first), and crema. Cut remaining lime into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, savory taste; some found it surprisingly meaty and satisfying for a vegetarian dish 🍲.
- Ease of prep: Quick and simple to make, with easy-to-follow instructions and convenient one-pan cooking.
- Suggestions: Consider adding beans, rice, or guacamole for extra substance; toast tortillas for improved texture.
- Portions: Some felt servings were small; adding extra mushrooms or a side dish could make it more filling.
- Texture: A few found it too soft; consider cooking vegetables separately or adding crunchy toppings.
Reviews from our home cooks
These were great! We're big fans of Mexican food, and these fajitas hit the spot. Sometimes I can be weird about mushrooms, but these portobello strips were cooked enough to have a good texture. The addition of the lime balanced the earthiness of the mushrooms, and everything came together great! I also liked that I only had to use one pan.
Loved these fajitas. So flavorful, and you can doctor it up if you have a meat eater in the family. My meat eater cut up a little bit of thinly cut strips of steak and added it to his fajitas. I thought they were delicious without meat, as the portobello mushrooms are meaty.
These were a great no meat fajita. The portobellos and poblano were huge. Delicious and so easy to fix.
Smoky Red Pepper Crema really made this dish, as did the poblano pepper. To make it a more filling meal for 2, I would suggest a side of beans for a low calorie option.
This was delicious, the spice blend was flavorful and complimented the vegetables. The portobello's were a yummy meatless surprise never having cooked with them before.
I have disliked mushrooms my entire life and I was really skeptical of this recipe, but I've been trying to eat healthier and I thought I would give it a try. It turned out to be one of the best fajitas I've ever had.
Excellent. I had never used poblano before so this was a new experience along with the smoky red pepper crema. Very flavorful and filling,
We made it without the cheese and it was delicious! First time trying portabella fajitas and we loved it. Wished we had received more tomatoes for the pico de gallo, it was pretty small amount.
This was also an okay recipe. I felt like something was missing. It wasn't as flavorful as I was expecting - so some cilantro in the pico would be nice and then maybe some extra seasoning to spice up the fajitas.
Very good! Poblano peppers make it the perfect amount of spicy. We served it with a side of chips, guac, and salsa.
