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.
**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.
Portobello Mushroom Fajitas
Portobello mushrooms are such a great option when you're looking to make a meatless meal. They are super flavourful and have a nice meaty texture that's just perfect for substituting for meat in dishes like these meatless fajitas.
There are a couple of steps to making these mushroom fajitas, but they really do come together quickly when timed well and altogether it should take just under 30 minutes to get dinner on the table.
Roasting the mushrooms in the oven as I do in this recipe gives them a nice chewy 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!). This is also a nice option if you'd rather not fuss with two pans to get these fajitas on the table.
We went with flour tortillas for these mushroom fajitas, but if you wanted to lighten this up even further, you could skip the tortillas and use lettuce leaves as the wrapper.
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.
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!
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
- 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
Are you on Pinterest????? Follow me for more fresh and tasty recipe ideas
More Tex-Mex recipes you'll love
If you like this recipe for portobello fajitas, you might want to check out some of our other awesome Tex-Mex inspired recipes:
If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
Loved this? Don’t forget to rate it below!
* This recipe card may contain affiliate links to products we know and love. We earn a small commission on qualified sales at no cost to you.
For the portobello fajitas:
- 4 portobello mushrooms (sliced)
- 3 Tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 red pepper (sliced)
- 1 onion (sliced)
- 6 small flour tortillas (6 inch)
- shredded lettuce
- crumbled queso fresco
- pico de gallo
- pickled jalapenos
- 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.
- 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.
- 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!