Portobello Fajita Burrito Bowls Recipe

Everyone loves a good burrito bowl and here’s one that we’ve been really into lately!

We love mushrooms, but even if you don’t think you do, give this a try because the preparation is so so delicious! Smoky, charred portobello slices are topped onto bowls of sizzling fajita peppers, beans, rice, arugula, (the quickest) guacamole, and fresh pineapple salsa. It’s summer grilling at its finest. It’s also a great way to use pineapple salsa if you have any left over from making this recipe or this recipe.

The mushrooms are seasoned with a simple 1-step marinade. Brush them with adobo sauce (the sauce that comes in the can of chipotle peppers)… and that’s it! Set them aside to marinate until your grill pre-heats. The first time I made these, I was surprised how juicy and flavorful the mushrooms turned out with so few ingredients and such little effort.

I cooked the peppers in cast iron skillet on the grill next to the mushrooms. If you also use a cast iron pan, make sure you have an oven mitt handy because this pan is HOT! I can’t tell you how many times I’ve burned my hand on hot cast iron skillets going to and from the oven or the grill.

If you don’t have a grill, you could make this recipe in a cast iron skillet on the stovetop.

Assemble the bowls with your desired fixings or the ones listed in the recipe below. Serve with extra salsa and enjoy!

Portobello Fajita Burrito Bowls

 

• 1 cup cooked pinto beans or black beans, drained and rinsed
• ½ teaspoon extra-virgin olive oil, more for drizzling
• 1 tablespoon lime juice + extra wedges for squeezing/serving
• ½ avocado
• 1 cups cooked white or brown rice*
• 2 cups arugula, chopped
• ½ cup Pineapple Salsa (recipe below)
• ¼ cup chopped cilantro
• Sea salt and freshly ground black pepper

• 2 portobello mushroom caps
• Extra-virgin olive oil, for drizzling
• Adobo sauce from 1 can of chipotle peppers in adobo
• Sea salt and freshly ground black pepper
• 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips
• 1 green pepper, stem, ribbing and seeds removed, sliced into strips
• 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional

1. In a small bowl, combine the beans with the olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper. For extra spicy beans, stir in 1 to 2 chopped chipotle peppers from the can of chipotles in adobo.
2. Prepare the fajita veggies: Preheat a grill to medium heat with a cast iron pan inside. You’ll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
3. Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
4. Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.
5. In a small bowl, or directly over the avocado half, squeeze lime juice and pinches of salt. Mash with the back of a fork to make a quick guacamole.
6. Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side.

Pineapple salsa: (makes extra)
2 cups diced fresh pineapple
¼ cup diced red onion
½ jalapeno, diced
Juice and zest of lime
½ cup cilantro
1 clove minced garlic
¼ teaspoon sea salt

In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.

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