These EASY Portobello Fajitas are a flavorful, satisfying weeknight meal. Plus they’re only 30 minutes, and you can also personalize them with your own favorite toppings!
We’ve been on the road a lot this summer (LOVE road trips!) and just got home from three incredible weeks in my favorite place on earth: Yellowstone! It’s like a magical wonderland where every day feels like a new, amazing adventure. The mountains, pine trees, and fresh air completely fill my soul and refresh my inner being. So after a much-needed break, I’m back in action combining a few of my very favorite things – mushrooms, Mexican food, and colorful plants!
How to Make Portobello Fajitas
These simple fajitas are such an easy, satisfying dinner (plus perfect for busy weeknights!) Simply saute the mushrooms & veggies with taco seasoning, and get your toppings ready in the meantime. Also, to prep this meal in advance you can even slice the veggies and make the taco seasoning ahead of time so it’s even easier to throw together come dinner time. (The recipe calls for two bell peppers but I used four different colors, taking half of each pepper for maximum rainbow effect.)
For different flavor variations, add garlic or chipotle, then personalize with your own favorite toppings (like avocado, fresh pico de gallo, or restaurant-style blender salsa!)
If you’re looking for more healthy, 30-minute meal inspiration, also check out:
Broccoli Cashew Stir Fry
Southwestern Chopped Salad with Cilantro-Lime Dressing
Creamy Sun-Dried Tomato Mushroom Pasta
Black Bean Tacos with Avocado Sauce
Ultimate Greek Chopped Salad
Vegetable Lo Mein
Come join The Garden Grazer on Instagram and share a photo if you make or adapt these! (Or leave a review/star rating below if you give it a try – your feedback is always very appreciated.)
Easy Portobello Fajitas (30 Minute!)
Ingredients
- 2-3 large portobello mushrooms
- 2 bell peppers
- 1 onion
- 1 Tbsp. taco seasoning (recipe below)
- Juice of 1/2 lime
- 1 Tbsp. olive oil (sub water/broth for oil-free)
- 6 corn tortillas (or other tortilla)
Toppings of choice
- Avocado, guacamole, salsa, dairy-free cheese, cashew sour cream, nutritional yeast
Taco seasoning (yields about 3 Tbsp.)*
- 1 Tbsp. chili powder
- 1 1/2 tsp. cumin
- 1 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper (optional – if you like heat)
Instructions
- Prepare mushrooms: remove stems, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.
- Thinly slice bell peppers and onion.
- Make taco seasoning by combining all ingredients in a bowl.
- In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.
- Add mushroom slices and 1 Tbsp. taco seasoning.
- Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
- While the veggies are cooking, prepare your toppings of choice. Warm the tortillas if desired.
- Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.
Notes
Nutrition Per Serving (estimate)
These fajitas look delightful. It is a wonderful opportunity to get away-it does indeed have a way of rejuvenating you and opening up new creative flows. Thanks for sharing.
Velva
Thanks so much Velva 🙂 Vacations are definitely the perfect way to recharge and reset! Hope you're having a great summer!
Mmm these look so simple and delicious! Fajitas are always a good idea in my mind 🙂 Beautiful photos, as usual!
Hey Liz – thanks so much! 🙂 Totally agree, I could go for fajitas any day of the week 😉
Normally, I really dislike mushrooms (they freak me out a little, being fungus and all). 😉
But you may have convinced me to try these! I can see the portobellos standing in well for strips of seitan, which is what I usually like in my fajitas. But, of course, seitan is processed and I've been trying to become a little less reliant on it. These look so healthy and colorful–can't wait to try them!
Hi Nichole! Haha – try these!! I think you'll like them! 🙂 Wishing you a lovely weekend!
Actually, I make my own seitan following Isa Chandra's recipe in Vegan with a Vengeance. Made with things you probably already have at home. High Gluten flour is the only special item. I jus made a batch yesterday and formed a huge zip bag of meatballs. Tucked away I. My freezer, just waiting for our next spaghetti dinner. So tasty!
Oooh nice!! I'll have to check out that recipe 🙂 Thanks for sharing!
Made these today and they were delicious! I just used a pre-made fajita seasoning from the store but added the spices that you listed that weren't included in the mix. It was great topped with cheese, guacamole, and salsa! Thank you!
Hey Abby – yay!! So glad they worked out for you! Thanks for the sweet message, have a great week! 🙂
These were super delicious. I had to use more than 1/2 a lime of juice or the spices wouldn't have been cooked enough for my liking, but other then that they were excellent. It'll definitely be a repeat recipe in our house!
Awesome to hear! Extra lime juice is always a good call 🙂 Glad you were able to tweak them to your liking! Wishing you a lovely week!!
Amazing! While not vegan (I added cheese) and made them into tacos, this recipe is going into regular rotation in my house. It seems I'm doing meat free Sundays and Mondays. Thank you for the great recipes.
Yay!! Fun to hear you enjoyed them enough to earn a spot in the regular rotation! 🙂 Thanks for your kind words, have a great week!
I made these for lunch and they were fantastic and work perfectly both wrapped in a tortilla and on top of salad leaves. The spice blend is perfect and completely palatable for my 16 month old, who sucked it off the bell pepper! These are definitely going on the lunch rotation! Thank you for the wonderful recipe!
Hi there! Oooh, I LOVE the idea of putting this on a salad! And so happy to hear your little one enjoyed it too 🙂 Thanks for the sweet message – happy Friday!
I just made this, and they were a huge success, even my dad who isn´t vegan approved 😉 thank you so much for sharing!
Hi Nancy! Woohoo, that always makes me so happy to hear! Score another one for delicious plants! 😉 So glad you all enjoyed these – thanks for the sweet message!
Oh my goodness… Made this last night and these are AMAZING! Couldn't stop saying yum.. with every bite. Again, thanks for sharing!
Hey Jamie! Haha, nice!! So fun to hear you enjoyed them – have a great week! 🙂
I've already made these mushroom fajitas twice since my boyfriend has recently gone vegan and we both love it! The home made taco seasoning is a home run
Hey Melissa! YAY that's so awesome – so glad you both love 'em! The taco seasoning is definitely super versatile. Hope you two have a great week!! 🙂
These fajitas are do delicious! My husband and I both love them. I'm not exaggerating when I say they are as good, if not better, than anything I've had in a restaurant! They're in my regular rotation now and I love, love, love them!! Thank you for such an amazing recipe!
Hi Tricia! Aww what a super sweet compliment, thanks for taking the time to share! I'm so glad you and your husband are enjoying them 🙂 Wishing you both a lovely week!
Oh, and I use the taco seasoning for tacos now too. Love it!
Yay! It's really quite versatile – I'll throw it in chili, quesadillas, etc 🙂 Great punch of flavor!
These were incredible. My boyfriend also loved them and he is a butcher! I didn't use the cayenne pepper and I only used chili powder to taste so I compensated by adding slightly more of all the other spices. We topped them with mashed avo, cheese and a store-bought salsa.
So awesome! I love when meat-eaters are gobbling up plants 😉 Glad you two enjoyed them!
How many servings does this make?
Hi! It makes about 6 fajitas total, so I'd estimate 3 servings (if 2 fajitas each) 🙂
I saw this on Pinterest and just knew I had to use it. I'm not a fan of green peppers so I left them out but I absolutely loved this recipe!
Awesome Nya! So glad you were able to make it work for you!! 😀
I made these for supper tonight and they were SO GOOD!! I'm a newbie at cooking so I was so happy to find a simple recipe for one of my favorite meals! Thank you!
Hey Kayla!! So fantastic to hear you enjoyed them! I agree – fajitas are always an awesome meal 😀 Have a great week!
I'm a huge fan of using Portobellos, love your fajita recipe.
Me too Joanne! Portobellos are incredible 😀 Glad you're enjoying the recipe!
You should put a cookbook together. Everything I've seen so far is amazing.
Aw, thanks for your feedback Margaret. I'd love to do a cookbook in print one day – definitely a dream of mine! Wishing you a beautiful weekend 🙂
They were very good. I would like a little more cumin and less cayenne. It was my mistake. Also, I added a little water with the seasoning just as I do when I make chicken or steak fajitas. It made them juicy.
Hi! Happy to hear you enjoyed these! Great call with the water to add some extra moisture. Have a lovely weekend!
I'm currently on a vegan tryout this week and came across this recipe. Tried it tonight and it went very well and super easy! Love the taste of the fajitas but not fond of the corn tortilla; I'm sure it's more healthier than the flour but I'm a baker and flavor is my thing when cooking. I'll try some things to bring it alive as far as the tortilla but overall the recipe is a winner.
Hey Marcia!! Totally awesome you're giving vegan a try this week! LOVE that!! And glad to hear you enjoyed these – some people aren't a fan of the corn tortillas so the flour ones are a perfect sub! 🙂 Have an amazing and fun week exploring plant-based cooking. You ROCK for giving it a try!!! Would love to hear how it goes! -Kaitlin
I just made this, but I added quinoa and black beans. I also made a green salsa with roasted tomatillos and serrano peppers. Top the taco with cilantro and lime juice ������
Really digging these additions!! So much flavor! Thanks so much for sharing 😀
I have never tried portabello mushrooms before. This recipe was easy and very good!!! Topped them with black olives and Trader Joe’s Cashew Fiesta Dip. I will definitely make these again! Thank you for the recipe!!
Woohoo!! So great to hear that Gail! Good call with the black olives and cashew fiesta dip – YUM 😀 Thanks for taking the time to leave such a sweet message and recipe rating – it’s very appreciated! Wishing you a lovely rest of the week! -Kaitlin
My husband and I Love these Fajitas!!!
Another favorite recipe of yours.
I’m a vegetarian since 1980 and a diabetic some of the recipes I just use more vegetables and a little brown rice or my husband makes whole grain pasta which digests better than any other starch.
Hi Vicky! So fantastic to hear you and your husband are enjoying these! Thanks so much for the kind feedback – wishing you both a beautiful week! 🙂
OMG Sooooo good! I used Siete cassava flour tortillas so that they’re Paleo. So much flavor! Thank you so much for the recipe. It made it into my Family Favorites Recipe Book!
Wish I would have taken a pic but they were devoured way to quick! lol Also I left the gills in which makes them less pretty but no less delish! I just hate to waste perfectly yummy bits of mushroom for aesthetics. Although I might if I make these for company. Thanks again:)