Portobello Mushroom Campstove Fajitas

These campstove fajitas are based on Erin Baker’s wonderful portobello mushroom fajitas recipe in her book The Veg Table. I’ve adapted it for the camp stove so that you too can enjoy tent tacos on your future backpacking and wild camping trips!

This is definitely a recipe for warmer months. Don’t get me wrong, tacos are essential eating all year round, but when camping in the cold, the tacos cool very quickly and leave you longing for something hot to eat. So I recommend saving this one for summer.
You’ll need to carry a skillet for this one (I just the Jetboil Summit Skillet). I suggest warming your tortillas and storing in a tea towel or tortilla warmer while you cook the fajitas. This step does make the recipe a bit gas-heavy. Warming the tortillas isn’t totally necessary but does make them nicer. If you want to save on fuel, skip this step and use flour tortillas if possible (corn tortillas tend to break if they haven’t been warmed).

This campstove fajita recipe is vegan and if you use corn tortillas, it’s also gluten free.
If you like this recipe, try Erin’s Tarka Dal which is also great for camping!

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