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    Home » Recipes » Taco + Burrito

    Portobello Mushroom Fajitas (30 Minute)

    Jul 26, 2015 by Kaitlin

    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!

    Portobello Mushroom fajitas with guacamole

    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.

    Four colorful, fresh bell peppers

    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.
    homemade taco seasoning in a small jar

    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.

    Vegan portobello mushroom fajitas on a corn tortilla

    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
    Portobello mushroom fajitas with colorful bell peppers on a corn tortilla

    For more inspiration, also browse all easy vegan dinner recipes.

    Vegan portobello mushroom fajitas on a corn tortilla

    Portobello Mushroom Fajitas

    These quick & easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!
    4.86 from 14 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free, Mexican-inspired, 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 (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

    *Taco seasoning: The taco seasoning recipe yields about 3 Tbsp. Simply store the leftovers in a sealed container at room temperature for later use.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Portobello Mushroom Fajitas
    Amount per Serving
    Calories
    234
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Potassium
     
    670
    mg
    19
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    4361
    IU
    87
    %
    Vitamin C
     
    107
    mg
    130
    %
    Calcium
     
    95
    mg
    10
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Taco, Burrito, & Fajita Recipes

    • Tofu Fajitas (Easy Sheet Pan!)
    • Southwest Tofu Burrito
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Chickpea-Walnut Taco Crumbles (30 Minute!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. JANE C

      January 17, 2022 at 11:43 am

      5 stars
      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.

      Reply
      • Kaitlin

        January 17, 2022 at 7:19 pm

        Awesome, Jane! Glad your first fajita experience was a success. Thanks so much for giving them a try and sharing your kind feedback!

        Reply
    2. Pam

      January 14, 2022 at 2:01 pm

      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!

      Reply
      • Kaitlin

        January 14, 2022 at 2:16 pm

        So great to hear, Pam! Really appreciate your kind and helpful feedback - thank you!

        Reply
    3. Ryan

      April 30, 2021 at 4:23 pm

      5 stars
      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.

      Reply
      • Kaitlin

        May 03, 2021 at 8:39 am

        Hey Ryan! That's awesome. Appreciate you giving them a try and sharing your very kind review - thank you!

        Reply
    4. Danyette

      October 02, 2020 at 9:28 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:41 pm

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

        Reply
    5. VICKY

      January 02, 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.

        Reply
    6. Gail B

      May 17, 2019 at 4:36 pm

      5 stars
      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!!

      Reply
      • Kaitlin McGinn

        June 11, 2019 at 1:06 pm

        Great to hear, Gail! Good call with the black olives and cashew fiesta dip. Thanks for sharing!

        Reply
    7. Emberly Benitez

      October 01, 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

        Love your additions! Thanks so much for sharing.

        Reply
    8. 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
    9. 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
    10. 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
    11. anaedeia

      May 05, 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
    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. 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!

        Reply
    14. 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
    15. Jamie Bradley

      April 06, 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
    16. 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
    17. Happily Tired Mama

      March 07, 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
    18. 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 06, 2016 at 3:17 pm

        Thank you for sharing!

        Reply
    19. 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
    20. 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
    21. 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 01, 2015 at 1:40 pm

        That's so great! Hope you enjoy.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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