Portobello Mushroom Fajitas (Easy!)
These quick & easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free Option, Vegan
Servings3
- 2-3 large portobello mushrooms
- 2 bell peppers
- 1 onion
- 1 Tbsp. taco seasoning*
- 1 Tbsp. fresh lime juice
- 1 Tbsp. olive oil (sub water/broth for oil-free)
- 6 corn tortillas
Toppings of choice:
- Avocado, guacamole, salsa, vegan cheese, vegan sour cream, nutritional yeast, etc.
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.
In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook for about 2 minutes.
Add mushroom slices and 1 Tbsp. taco seasoning.
Cook another 7-8 minutes or until softened, stirring occasionally. Add lime juice and stir. Salt to taste if desired 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.
*Taco seasoning: One batch of my homemade taco seasoning yields 3 Tbsp. but you will only need 1 Tbsp. for this recipe. Store the leftovers in a sealed glass jar in your pantry. It keeps for several months.
Calories: 234 kcal | Carbohydrates: 39 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Potassium: 670 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 4361 IU | Vitamin C: 107 mg | Calcium: 95 mg | Iron: 3 mg