Portobello Fajitas

These meaty portobello mushroom fajitas are oven roasted for maximum mushroom flavour!  Serve these vegan fajitas traditionally with flour tortillas, or switch it up and serve them with lettuce wraps for a low carb and gluten free meal.

A table topped with a skillet of portobello fajitas, flour tortillas, and other fajita toppings.

**previously posted May 15 2018

It’s been a while since we posted this one, and since my photography skills have improved I figured this post could use a bit of an update.  Also, once a recipe hits the blog, we rarely make it again (sad, I know!) because I am always working on new things to bring you guys here.  I had been craving fajitas anyway, and couldn’t wait to make these portobello fajitas again.

There are a couple of steps to making these portobello fajitas, but they really do come together quickly when timed well – altogether it should take just under 30 minutes to get dinner on the table.

Roasting the mushrooms in the oven gives them a nice chewy meat-like consistency and concentrates all that mushroomy goodness flavour while cooking the red pepper and onion in the cast iron pan gives the vegetables that nice slightly charred flavour and texture you’d expect from grilled fajitas.

If you do not have a cast iron pan, you can roast the peppers and onion in the oven with the portobello slices, you just won’t get the same texture and flavour from them (trust me, we tried!).

We went with flour tortillas for these fajitas, but if you wanted to lighten this up even further, you could skip the tortillas and use lettuce leaves as the wrap.

a skillet filled with portobello fajitas and sliced avocado

How to Make Portobello Fajitas

Slice your vegetables and heat your oven to 450℉.

Mix the oil, chilli powder, cumin, smoked paprika, salt and garlic powder together. Using a brush, brush each side of the mushroom slices with a bit of oil and place on a large baking sheet. Bake in the oven for 20 mins.

While the mushrooms are cooking, heat a cast iron skillet to medium high heat.

a photo collage of marinated portobello mushrooms on a baking sheet and peppers and onions in a cast iron pan

 

Add the red pepper and onion to the cast iron pan and cook while turning frequently to prevent burning. The vegetables are ready when they have begun to soften – about 5 minutes.

Assemble the fajitas by filling the tortillas with a bit of the onion mixture and a couple of slices of roasted portobellos. Top with lettuce, tomatoes, hemp hearts, queso fresco, and avocado. Salsa and hot sauce also make excellent additional toppings. Enjoy!

 

a table set with a skillet of portobello mushroom fajitas along with toppings and tortillas
 

Toppings for portobello fajitas

One of the best things about eating fajitas is all the toppings!!!

Things that we like to put on our fajitas are:

  • Pico de gallo
  • Avocado
  • Fresh queso or cheese
  • shredded lettuce or spinach
  • pickled jalapenos
  • chopped tomato

You really could top them with anything!

 

Dietary considerations and accommodations

This recipe for easy bean salad is suitable for the following diets:

  • vegan and vegetarian
  • clean eating
  • Whole30, low carb and gluten free (use lettuce wraps instead of flour tortillas)
  • dairy free and allergy friendly

 

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MORE Tex-Mex recipes you’ll love

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5 from 7 votes
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Portobello Fajitas

Healthy roasted portobello mushroom fajitas - vegetarian and vegan options
Course Main Course
Cuisine Mexican
Keyword portobello fajitas, vegan fajitas, vegetarian fajitas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 209 kcal
Author Courtney

Ingredients

For the portobello fajitas:

  • 4 portobello mushrooms sliced
  • 3 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 red pepper sliced
  • 1 onion sliced
  • 6 small flour tortillas (6 inch)

Optional toppings:

  • avocado
  • tomato
  • shredded lettuce
  • crumbled queso fresco
  • pico de gallo
  • pickled jalapenos

Instructions

  1. slice your vegetables and heat your oven to 450℉

  2. Mix the oil, chilli powder, cumin, smoked paprika, salt and garlic powder together.  Using a brush, brush each side of the mushroom slices with a bit of oil and place on a large baking sheet. Bake in the oven for 20 mins

  3. While the mushrooms are cooking, heat a cast iron skillet to medium high heat.  

  4. Add the red pepper and onion to the cast iron pan and cook while turning frequently to prevent burning.  The vegetables are ready when they have begun to soften - about 5 minutes.

  5. Arrange the roasted portobellos along with the red peppers and onions on a plate along with the tortillas, or lettuce wraps if you prefer. Top with lettuce, tomatoes,  queso fresco, and avocado, etc.  Salsa and hot sauce also make excellent additional toppings.  Enjoy!

Recipe Notes

For vegan fajitas, please omit the queso fresco



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