Preheat your oven to 415 degrees F. Get ready to fill your kitchen with mouth-watering smells! Line one large baking sheet with parchment paper for easy cleanup, and lightly oil one small casserole dish. This will be where the portobello mushrooms will roast.
Take the portobello mushrooms and coat the full surface with olive oil. Don’t be shy—make sure both sides are well-covered! Sprinkle salt generously on both sides, enhancing the natural umami flavor of the mushrooms. Place them gill-side up in the prepared casserole dish, ready for roasting.
Next, spread your chopped bell peppers, pasilla pepper, and red onion over the lined baking sheet. Drizzle enough olive oil to coat the veggies, about 2 to 3 tablespoons should do the trick. Sprinkle with chili powder, cumin, paprika, and a generous pinch of sea salt. Use your hands to toss them together until every piece is well coated in the oil and spices, resulting in a vibrant mix of colors.
Once your oven is preheated, place both the baking sheet filled with vegetables and the casserole dish with mushrooms in the oven. Let them roast for about 20 to 30 minutes. Flip the mushrooms halfway through, and stir the peppers to ensure everything is roasting evenly. Look for golden-brown color and a tender texture before pulling them out.
After the roasting time, remove everything from the oven and let the veggies cool slightly. When they're cool enough to handle, transfer the portobello mushrooms to a cutting board. Slice them into thick slices, allowing their savory flavor to shine through.
While the veggies are roasting, it’s time to prepare your chipotle sour cream sauce and guacamole. In a bowl, combine all the ingredients for the chipotle sour cream. Stir well until everything is combined. Give it a taste and adjust the flavor with more lime juice, sea salt, or adobo sauce according to your preference. Cover and refrigerate until you’re ready to serve.
For the guacamole, add the ingredients to another bowl and mash them together until you reach your desired consistency. Feel free to customize it with more ingredients like chopped tomatoes or cilantro. Once it's ready, cover and keep it refrigerated until the fajitas are assembled.
Now, it's time to toast your corn tortillas. You can do this on the stovetop or pop them in the oven until they're crispy. The warmth of the tortillas will enhance the overall flavor experience.
Load each toasted corn tortilla with a generous amount of roasted portobello mushrooms, bell peppers, a dollop of chipotle sour cream, and a scoop of guacamole. Feel free to garnish with fresh cilantro for an added touch of flavor and color.
Dig in and enjoy your delicious Roasted Portobello Mushroom Fajitas! Each bite is a burst of flavor, and I guarantee they’ll become a favorite in your home.
