Portobello Fajitas

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Close-up shot of portobello tacos

This recipe for Portobello Fajitas is a hearty, meatless recipe bursting with flavor! With colorful peppers, savory onions, and ‘meaty’ slices of portobello mushrooms, these fajitas are not only nutritious but also delicious meal that’ll surely satisfy!

A month ago I had honestly the best Portobello Fajitas of my life. Admittedly I was starving when I ate them, however, I reflected and have confirmed that even as hungry as I was, they were just that delicious. Phenomenal. Mouth watering. So beyond delicious, that I kept thinking about them days later. The restaurant is a good 30 miles from my house, so it’s not as though I can get them readily. In normal fashion, I knew I needed to replicate (or at least try to) them.

Last year I created a dry homemade taco seasoning mix like they sell at the grocery stores. Not one to always use the ‘fake plant ground meats’ I did so I could replicate a taco seasoning mix without salt for you all. Many times when buying items already pre-made like this they are loaded with sodium, which is unfortunate since sometimes we do need something quick. Tacos for dinner always are a nice option. Plan ahead and have this dry seasoning mix made up to have on hand. Use 3 tablespoons of the mix with your pound of ground meat and 1/2 cup of water and you’re good to go. But that got me thinking about more of a marinade like the fajitas had. Even though I don’t own a grill, I used my grill pan and got to experimenting. Fajitas do have a similar flavor profile to tacos, however, the main difference with tacos and fajitas is that the fajitas are grilled. Here is my version/take on Portobello Fajitas, almost as good as the ones I had.

Plate of Portobello Mushroom, Red and Orange Bell Peppers, Red Onion - for Portobello Fajitas

Ingredients – Portobello Fajitas

  • Portobello Mushrooms – I love all mushrooms, however, Portobello mushrooms are great for this recipe because they’re larger and sturdier on the grill. People often describe Portobellos as more ‘steak-like’.
  • Peppers, a mix of colors – Use whichever color bell peppers you like. Green peppers for some reason cause me to burp up afterwards, so I opted for a mix of red and orange. (Trader Joe’s sells peppers for a set price versus/pound and are more affordable).
  • Red Onion – The red onion makes the dish prettier, however, a sweet Vidalia onion would work well too.
  • Marinade – Olive oil, lime juice, a smidge of honey, chili powder, cumin, paprika, and black pepper. Opting for fresh garlic and onions, however, you can always use garlic powder and/or onion powder (like my dry seasoning mix) if you prefer and/or don’t have fresh on hand.
  • Tortillas – Corn or flour, homemade or store bought, you do you!
  • ToppingsGuacamole and/or Avocado, Sour Cream/Greek Yogurt, Pico de Gallo, Avocado Crema – are there really ever too many toppings?
Portobello Mushrooms, Red and Orange Bell Peppers, Red Onion in a marinade for Portobello Fajitas

How To Make Portobello Fajitas

Portobello fajitas come together with just a little preparation. The hardest part might be slicing your veggies or waiting for them to marinate. Grill and/or sauté to perfection and you’ve got yourself a meatless meal that is sure to satisfy!

  1. Make the marinade: In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, paprika, pepper and garlic.
  2. Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let it sit for at least 30 minutes. You can marinate the onion and peppers overnight for a longer marinate. However, the mushrooms will not hold up. I opted for a quick 30-minute marination (as seen in the picture) and the flavor does not disappoint!
  3. Use some of the marinade (as it contains oil) to heat in a large cast iron skillet and/or grill pan. Add the peppers, onion, and mushrooms and cook, tossing often, until the peppers, onion, and mushrooms soften and start to char/’grill’, about 6 to 8 minutes.
  4. Warm the tortillas and you’re ready to assemble!
  5. To assemble, add a few mushrooms on a tortilla with the peppers and onions. Top with cilantro and a few slices of avocado. If you’re using guacamole, I prefer to add that on the tortilla first. Same with the sour cream. However you assemble/prepare your fajitas, eat and enjoy! I opted to keep these fajitas completely vegan, however, if you’d like to add some cheese and even an alternative animal protein, I challenge you to try them as I’ve created them. The flavors do not disappoint.
Sheet Pan with peppers, onions, portobello mushrooms, tortillas, limes, avocado slices to fix Portobello Fajitas

Tasty Serving Suggestions:

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Close up picture of a portobello, bell pepper, red onion, and avocado fajita on a corn tortilla

Portobello Fajitas

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This recipe for Portobello Fajitas is a hearty, meatless recipe bursting with flavor! With colorful peppers, savory onions, and ‘meaty’ slices of portobello mushrooms, these fajitas are not only nutritious but also delicious meal that’ll surely satisfy!

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 red onion, thinly sliced
  • 2 bell peppers (colors of your choice), thinly sliced
  • 2 large portobello mushrooms (2 cups, 6 ounces), thinly sliced
  • 8 flour or corn tortillas
  • cilantro, for topping
  • avocado, for topping, thinly sliced
  • any other toppings you enjoy: sour cream/Greek yogurt, pico de gallo

Instructions

  1. Make the marinade: In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, paprika, pepper and garlic.
  2. Place the peppers and onions in a large bowl. Pour the marinade over top and toss. Let it sit for at least 30 minutes. You can marinate the onion and peppers overnight for a longer marinate. However, the mushrooms will not hold up. I opted for a quick 30-minute marination (as seen in the picture) and the flavor does not disappoint!
  3. Use some of the marinade (as it contains oil) to heat in a large cast iron skillet and/or grill pan. Add the peppers, onion, and mushrooms and cook, tossing often, until the peppers, onion, and mushrooms soften and start to char/’grill’, about 6 to 8 minutes.
  4. Warm the tortillas and you’re ready to assemble!
  5. To assemble, add a few mushrooms on a tortilla with the peppers and onions. Top with cilantro and a few slices of avocado. If you’re using guacamole, I prefer to add that on the tortilla first. Same with the sour cream. However you assemble/prepare your fajitas, eat and enjoy! I opted to keep these fajitas completely vegan, however, if you’d like to add some cheese and even an alternative animal protein, I challenge you to try them as I’ve created them. The flavors do not disappoint!

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