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!
These easy Portobello Fajitas combine a few of my favorite things: mushrooms, Mexican food, and colorful plants. Portobello mushrooms have a nice, tender, “meaty” texture which works perfectly in these satisfying fajitas.
Plus for different flavor variations, you can add minced garlic or chipotle. Then simply personalize them with your own favorite toppings (such as avocado, guacamole, fresh pico de gallo, or restaurant-style blender salsa).
Making Portobello Fajitas
These fajitas are an easy, satisfying dinner. Simply sauté the mushrooms & vegetables with taco seasoning, and get your toppings ready in the meantime.
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 more healthy 30-minute meals, 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
Portobello 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)
Come join The Garden Grazer on Instagram and then 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!)
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.
Agreed. And thank you!
Mmm these look so simple and delicious! Fajitas are always a good idea in my mind 🙂 Beautiful photos, as usual!
Thanks, Liz!
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!
That’s so great! Hope you enjoy 🙂
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!
Wonderful – 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!
That’s great to hear!
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!
So great – thanks for your helpful feedback!
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.
Thank you for sharing!
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!
Love your idea of putting this on a salad – thanks for sharing! So glad you enjoyed!
I just made this, and they were a huge success, even my dad who isn´t vegan approved 😉 thank you so much for sharing!
So great!
Oh my goodness… Made this last night and these are AMAZING! Couldn't stop saying yum.. with every bite. Again, thanks for sharing!
Haha, that’s wonderful! Thanks for the kind feedback!
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
So great to hear – thank you!
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!
Awesome! Thanks for sharing your lovely feedback – very appreciated 🙂
Oh, and I use the taco seasoning for tacos now too. Love it!
That’s so great!
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.
Wow, awesome to hear!
How many servings does this make?
Hi! It makes about 6 fajitas total, so I’d estimate 3 servings (at 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!
So great you made it work!
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!
Fantastic!
I'm a huge fan of using Portobellos, love your fajita recipe.
Thank you!
You should put a cookbook together. Everything I've seen so far is amazing.
Thank you! I’d love to do a cookbook one day 🙂
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.
Great tip – thanks for sharing!
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.
Thanks for your feedback, Marcia!
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:)
So great to hear you enjoyed these, Danyette! Thanks for giving them a try & sharing your kind feedback 🙂 Have a wonderful week!