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Portobello Fajitas (30 minute!)

July 26, 2015 By Kaitlin McGinn 50 Comments

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!

Portobello Mushroom fajitas with guacamole

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!

Four colorful whole bell peppers

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!)

Vegan portobello mushroom fajitas on a corn tortilla

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! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Portobello mushroom fajitas with colorful bell peppers on a corn tortilla
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4.84 from 12 votes

Easy Portobello Fajitas (30 Minute!)

Quick and easy Portobello Fajitas make a flavorful, satisfying weeknight meal! Personalize them with your own favorite toppings! (Vegan, gluten-free)
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Category: Main Dish
Cuisine: Gluten-Free, Mexican, Oil-Free Option, Vegan
Servings:3

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

*Taco seasoning recipe yields about 3 Tbsp. Simply store the leftovers in a sealed glass container for later use!

Nutrition Per Serving (estimate)

Calories: 263kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Potassium: 756mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5446IU | Vitamin C: 108mg | Calcium: 132mg | Iron: 5mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan mushroom fajitas on a corn tortilla
Photo collage of portobello fajitas

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Most Popular, Recipe, Vegan, WFPBNO Tagged With: bell pepper, cumin, fajita, family-friendly, lime, mushroom, taco seasoning, weeknight

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Reader Interactions

Comments

  1. Velva

    July 26, 2015 at 1:41 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2015 at 1:43 pm

      Agreed. And thank you!

      Reply
  2. Liz

    July 29, 2015 at 12:52 am

    Mmm these look so simple and delicious! Fajitas are always a good idea in my mind 🙂 Beautiful photos, as usual!

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2015 at 1:41 pm

      Thanks, Liz!

      Reply
  3. Nichole Kraft

    July 31, 2015 at 10:50 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2015 at 1:40 pm

      That’s so great! Hope you enjoy 🙂

      Reply
    • Nature Maven

      July 3, 2016 at 8:20 pm

      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!

      Reply
    • Kaitlin | The Garden Grazer

      July 10, 2016 at 3:18 pm

      Wonderful – I’ll have to check out that recipe 🙂 Thanks for sharing!

      Reply
  4. Abby Abide

    November 16, 2015 at 1:34 am

    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!

    Reply
    • Kaitlin | The Garden Grazer

      November 16, 2015 at 5:18 pm

      That’s great to hear!

      Reply
  5. Made in Sonoma

    February 13, 2016 at 4:08 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 4:19 pm

      So great – thanks for your helpful feedback!

      Reply
  6. Lake Girl

    February 29, 2016 at 2:32 am

    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.

    Reply
    • Kaitlin | The Garden Grazer

      March 6, 2016 at 3:17 pm

      Thank you for sharing!

      Reply
  7. Happily Tired Mama

    March 7, 2016 at 7:16 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      March 11, 2016 at 6:27 pm

      Love your idea of putting this on a salad – thanks for sharing! So glad you enjoyed!

      Reply
  8. Nancy Peña

    March 10, 2016 at 10:54 pm

    I just made this, and they were a huge success, even my dad who isn´t vegan approved 😉 thank you so much for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      March 11, 2016 at 6:29 pm

      So great!

      Reply
  9. Jamie Bradley

    April 6, 2016 at 10:02 pm

    Oh my goodness… Made this last night and these are AMAZING! Couldn't stop saying yum.. with every bite. Again, thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:00 pm

      Haha, that’s wonderful! Thanks for the kind feedback!

      Reply
  10. Melissa Salazar

    April 12, 2016 at 12:53 am

    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

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:17 pm

      So great to hear – thank you!

      Reply
  11. Tricia

    April 23, 2016 at 2:20 am

    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!

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:44 pm

      Awesome! Thanks for sharing your lovely feedback – very appreciated 🙂

      Reply
  12. Tricia

    April 23, 2016 at 2:23 am

    Oh, and I use the taco seasoning for tacos now too. Love it!

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:45 pm

      That’s so great!

      Reply
  13. anaedeia

    May 5, 2016 at 2:35 am

    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.

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:08 pm

      Wow, awesome to hear!

      Reply
  14. a yts

    May 7, 2016 at 7:35 pm

    How many servings does this make?

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:19 pm

      Hi! It makes about 6 fajitas total, so I’d estimate 3 servings (at 2 fajitas each) 🙂

      Reply
  15. Nya M

    May 18, 2016 at 9:51 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      May 27, 2016 at 2:38 pm

      So great you made it work!

      Reply
  16. Kayla DeJong

    October 17, 2016 at 9:48 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      October 30, 2016 at 3:34 pm

      Fantastic!

      Reply
  17. Joanne DiPalo

    October 18, 2016 at 3:55 pm

    I'm a huge fan of using Portobellos, love your fajita recipe.

    Reply
    • Kaitlin | The Garden Grazer

      October 30, 2016 at 3:41 pm

      Thank you!

      Reply
  18. MARGARET SEWILAM

    June 5, 2017 at 6:54 pm

    You should put a cookbook together. Everything I've seen so far is amazing.

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 7:13 pm

      Thank you! I’d love to do a cookbook one day 🙂

      Reply
  19. Unknown

    June 13, 2017 at 12:42 am

    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.

    Reply
    • Kaitlin | The Garden Grazer

      August 18, 2017 at 7:30 pm

      Great tip – thanks for sharing!

      Reply
  20. Marcia Snyder

    December 11, 2017 at 11:29 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      December 12, 2017 at 5:25 pm

      Thanks for your feedback, Marcia!

      Reply
  21. Emberly Benitez

    October 1, 2018 at 2:04 am

    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

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:45 pm

      Really digging these additions!! So much flavor! Thanks so much for sharing 😀

      Reply
  22. Gail B

    May 17, 2019 at 4:36 pm

    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!!5 stars

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 1:06 pm

      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

      Reply
  23. VICKY

    January 2, 2020 at 4:25 pm

    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.

    Reply
    • Kaitlin McGinn

      January 21, 2020 at 10:01 am

      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! 🙂

      Reply
  24. Danyette

    October 2, 2020 at 9:28 pm

    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:)5 stars

    Reply
    • Kaitlin McGinn

      November 9, 2020 at 12:41 pm

      So great to hear you enjoyed these, Danyette! Thanks for giving them a try & sharing your kind feedback 🙂 Have a wonderful week!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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