These easy Portobello Mushroom Fajitas are such a flavorful, satisfying meal. Plus they only take 30 minutes to make. Then 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 Portobello Fajitas
For this recipe you will need:
- Portobello mushrooms
- Bell peppers: The recipe calls for two full bell peppers, but I use four different colors, taking half of each pepper for maximum rainbow effect.
- Onion: Either yellow onion, white onion, or red onion will work.
- Taco seasoning: I love using my homemade taco seasoning blend for this recipe. Plus it's easy to make ahead of time so it's ready to go.
- Lime juice
- Olive oil: This is used for sautéing. Simply substitute water or vegetable broth for an oil-free version.
- Corn tortillas: These are a great gluten-free tortilla choice, but use your own favorite tortillas.
- Toppings of choice: See below for ideas.
Preparing Ahead
This is a great meal to prep some things ahead of time for even faster assembly.
Bell peppers + onion: Slice the bell peppers and onions, then place them together in an airtight container in the refrigerator until you're ready to cook.
Taco seasoning: I also like to make a batch of the taco seasoning ahead of time, and store it in a sealed glass jar in the pantry.
Serving
Personalize these with your own favorite toppings before serving. A few ideas include:
- Avocado or guacamole
- Fresh Pico de Gallo
- Restaurant-Style Blender Salsa
- Vegan shredded cheese or dairy-free cheese sauce
- Vegan sour cream
- Hot sauce
For more inspiration, also browse all easy vegan dinner recipes.
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 (or water/broth for oil-free)
- 6 corn tortillas (or other tortilla)
Toppings of choice:
- Avocado, guacamole, salsa, vegan cheese, vegan sour cream, nutritional yeast
For the taco seasoning:
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. dried 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 the taco seasoning* by combining all taco seasoning 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)
If you are enjoying these portobello mushroom fajitas, 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
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JANE C
These were excellent! Believe it or not, I'd never made fajitas before. Easy to prep and cook. Flavor was great! I used low carb wraps instead of corn tortillas. Wonderful. This recipe is a keeper.
Kaitlin
Awesome, Jane! Glad your first fajita experience was a success. Thanks so much for giving them a try and sharing your kind feedback!
Pam
Super easy and tasty.
These were awesome. We are looking for meatless alternatives and this fit the bill. Adding the lime while cooking was a great idea.
Can’t recommend them enough. Don’t forget the guacamole, rice and black beans!
Kaitlin
So great to hear, Pam! Really appreciate your kind and helpful feedback - 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!
Danyette
OMG so 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!
Kaitlin McGinn
So great to hear you enjoyed these, Danyette! Thanks for giving them a try & sharing your kind feedback.
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.
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
Great to hear, Gail! Good call with the black olives and cashew fiesta dip. Thanks for sharing!
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
Love your additions! 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!
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!
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!
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.