These easy Portobello Mushroom Veggie Fajitas are a flavorful, satisfying weeknight meal. Plus they're only 30 minutes, and you can also personalize them with your own favorite toppings!
These easy Portobello fajitas combine a few of my favorite things: mushrooms, Mexican food, and colorful plants.
Portobello mushrooms have such a nice, tender, "meaty" texture so they work really well in these satisfying veggie fajitas.
Ingredients for Mushroom Fajitas
For this recipe you will need:
- Portobello mushrooms
- Bell peppers: the recipe calls for two bell peppers but I used four different colors, taking half of each pepper for maximum rainbow effect.
- Onion
- Taco Seasoning
- Lime juice
- Olive oil (optional)
- Corn tortillas (or other tortilla)
- Toppings of choice
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 at dinner time.
Serving Your Veggie Fajitas
Everyone can personalize these with their own favorite toppings such as:
- Avocado or guacamole
- Fresh Pico de Gallo
- Restaurant-Style Blender Salsa
- Vegan shredded cheese
- Vegan sour cream
- Hot sauce
Portobello Mushroom Fajitas
Ingredients
- 2-3 large portobello mushrooms
- 2 bell peppers
- 1 onion
- 1 Tbsp. taco seasoning (recipe below)
- Juice of 1/2 lime (about 1 Tbsp.)
- 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:
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika (I like smoked)
- 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)
For more healthy 30-minute meals, also check out:
- Broccoli Cashew Stir Fry
- Southwestern Chopped Salad with Cilantro-Lime Dressing
- Black Bean Tacos with Avocado Sauce
- Ultimate Greek Chopped Salad
- Vegetable Lo Mein
Come join The Garden Grazer on Instagram and then share a photo if you make or adapt these! (Also please leave a review and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Ryan
I've made these twice and can't recommend them enough. Instacart subbed "baby bella" mushrooms for my portobellos, but I sliced them thickly and they tasted just as wonderful. That seasoning is incredible! I don't think it's spicy, even with the cayenne. Just right. 🙂
Kaitlin
Hey Ryan! That's awesome. Appreciate you giving them a try and sharing your very kind review - thank you! Wishing you a great week. 🙂 -Kaitlin
Danyette
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:)
Kaitlin McGinn
So great to hear you enjoyed these, Danyette! Thanks for giving them a try & sharing your kind feedback 🙂 Have a wonderful week!
VICKY
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.
Kaitlin McGinn
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! 🙂
Gail B
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!!
Kaitlin McGinn
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
Emberly Benitez
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
Kaitlin McGinn
Really digging these additions!! So much flavor! Thanks so much for sharing 😀
Marcia Snyder
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.
Kaitlin | The Garden Grazer
Thanks for your feedback, Marcia!
Unknown
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.
Kaitlin | The Garden Grazer
Great tip - thanks for sharing!
MARGARET SEWILAM
You should put a cookbook together. Everything I've seen so far is amazing.
Kaitlin | The Garden Grazer
Thank you! I'd love to do a cookbook one day 🙂
Joanne DiPalo
I'm a huge fan of using Portobellos, love your fajita recipe.
Kaitlin | The Garden Grazer
Thank you!
Kayla DeJong
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!
Kaitlin | The Garden Grazer
Fantastic!
Nya M
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!
Kaitlin | The Garden Grazer
So great you made it work!
a yts
How many servings does this make?
Kaitlin | The Garden Grazer
Hi! It makes about 6 fajitas total, so I'd estimate 3 servings (at 2 fajitas each) 🙂
anaedeia
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.
Kaitlin | The Garden Grazer
Wow, awesome to hear!
Tricia
Oh, and I use the taco seasoning for tacos now too. Love it!
Kaitlin | The Garden Grazer
That's so great!
Tricia
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!
Kaitlin | The Garden Grazer
Awesome! Thanks for sharing your lovely feedback - very appreciated 🙂
Melissa Salazar
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
Kaitlin | The Garden Grazer
So great to hear - thank you!
Jamie Bradley
Oh my goodness... Made this last night and these are AMAZING! Couldn't stop saying yum.. with every bite. Again, thanks for sharing!
Kaitlin | The Garden Grazer
Haha, that's wonderful! Thanks for the kind feedback!
Nancy Peña
I just made this, and they were a huge success, even my dad who isn´t vegan approved 😉 thank you so much for sharing!
Kaitlin | The Garden Grazer
So great!
Happily Tired Mama
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!
Kaitlin | The Garden Grazer
Love your idea of putting this on a salad - thanks for sharing! So glad you enjoyed!
Lake Girl
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.
Kaitlin | The Garden Grazer
Thank you for sharing!
Made in Sonoma
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!
Kaitlin | The Garden Grazer
So great - thanks for your helpful feedback!
Abby Abide
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!
Kaitlin | The Garden Grazer
That's great to hear!
Nichole Kraft
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!
Kaitlin | The Garden Grazer
That's so great! Hope you enjoy 🙂
Nature Maven
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!
Kaitlin | The Garden Grazer
Wonderful - I'll have to check out that recipe 🙂 Thanks for sharing!
Liz
Mmm these look so simple and delicious! Fajitas are always a good idea in my mind 🙂 Beautiful photos, as usual!
Kaitlin | The Garden Grazer
Thanks, Liz!
Velva
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.
Kaitlin | The Garden Grazer
Agreed. And thank you!