Portobello Fajitas

Portobello Fajitas
Portobello mushrooms fajitas with red pepper and onion.  #portobello #fajitas #healthy #vegan #vegetarian #mexican #easy
Portobello mushrooms fajitas with red pepper and onion.  #portobello #fajitas #healthy #vegan #vegetarian #mexican #easy

Portobello fajitas – so fresh and tasty! We’ve been loving testing this recipe out the last couple of weeks!

There are a couple of steps to this to making portobello fajitas, but they really do come together quickly when timed well. 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 wont get the same texture and flavour from them (trust me, we tried!).

We went with flour tortillas for these fajitas because we do love that treat once in a while, but if you wanted to lighten this up even further, you could skip the tortillas and use lettuce leafs as the wrap.

Brushing the oil on the portobello slices really helps to control the amount that you are using so you really can minimize it – you only need a little bit per side to add the flavouring and to keep the mushrooms from getting too dry while they are roasting.

a tray full of portobello fajitas with red pepper and onion

Ingredients for Portobello Fajitas

  • Portobello Mushrooms
  • Flour tortillas (6 inch)
  • Red pepper
  • Onion
  • Lettuce
  • Tomato
  • Avocado
  • Hemp hearts
  • Queso Fresco (for vegan, skip the cheese)
  • Chili powder
  • Garlic powder
  • Smoked paprika
  • Cumin

Equipment:

  • Cast iron pan
  • Large baking sheet

How to Make Portobello Fajitas:

  1. Slice your vegetables and heat your oven to 425℉
  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 heat heat. Put the red pepper and onion slices in a medium bowl along with a splash of oil and season with salt and pepper. Mix well to coat.
  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. 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!

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a tray full of portobello fajitas with red pepper and onion
5 from 6 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 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 fajitas
Calories 209 kcal
Author Courtney

Ingredients

  • 4 portobello mushrooms sliced
  • 3 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 red pepper sliced
  • 1 onion sliced
  • 1 avocado sliced
  • 1 to tomato diced
  • 2 tbsp hemp hearts
  • 1 cup shredded lettuce
  • 1/4 cup crumbled queso fresco
  • 6 small flour tortillas (6 inch)

Instructions

  1. slice your vegetables and heat your oven to 425℉

  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 heat heat.  Put the red pepper and onion slices in a medium bowl along with a splash of oil and season with salt and pepper.  Mix well to coat.

  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. 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!

Recipe Notes

For vegan fajitas, please omit the queso fresco


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