About this recipe
My Portobello mushroom fajitas recipe is one of my favorite recipes ever! This dish is vegan and bursting with flavor, making it perfect for a quick and nutritious dinner.
I promise you that the Portobello mushrooms give a meaty texture that even the most dedicated carnivores will love. I enjoy transforming these vegan fajitas into a sheet pan dinner with plant-based protein and a bowl of beans. It’s simple and makes a perfect meal for everyone to enjoy.
What do Portobello Mushrooms Taste Like? Portobello mushrooms have a rich, earthy flavor with a meaty texture, making them an excellent substitute for meat in vegetarian and vegan dishes.
When cooked, they develop a slightly nutty taste and absorb the flavors of the seasonings and marinades, making them incredibly versatile in various recipes.
ingredients
- Portobello mushrooms: use different types of mushrooms if you prefer.
- Bell peppers: You can make a really colorful dish by mixing red and yellow peppers.
- Onions
- Fajita seasoning
- Olive oil and salt
How to make Portobello fajitas
Simply slice the portobello mushrooms, bell peppers, and onions. Toss them with olive oil, salt, and fajita seasoning in a sheet pan.
Roast until the veggies are tender and slightly charred.
Assembling The Fajitas
- Warm the tortillas: Heat your flour tortillas in a dry skillet or directly over a gas flame (my preferred way) until they are warm and slightly charred.
- Layer the veggies: Place a generous amount of the cooked portobello mushroom mixture onto each tortilla.
- Add toppings: Top with your favorite toppings, such as guacamole, fresh cilantro, a squeeze of lime juice, and even some black beans for extra protein.
- Fold and enjoy: Fold the tortillas over the filling, and enjoy your delicious portobello mushroom fajitas!
Tips for the best fajitas
One of the best things about this portobello mushroom fajitas recipe is its versatility. Add more chili powder or a dash of cayenne pepper if you like your fajitas with some heat.
For those who prefer a milder flavor, reduce the amount of chili powder or omit it altogether. You can also serve spicy salsa or hot sauce on the side so that everyone can customize their own level of spiciness.
What to Serve with Portobello Fajitas
- Guacamole: Creamy avocado goodness pairs perfectly with the fajitas.
- Black beans: A protein-packed side that complements the flavors of the fajitas.
- Mexican rice: Adds a bit of heartiness to the meal.
- Tortilla chips and salsa: For some extra crunch.
- Lime wedges: A squeeze of fresh lime juice brightens up the flavors.
Sheet Pan Portobello Mushroom Fajitas
Equipment
Ingredients
- 4 large portobello mushrooms stems removed and sliced into strips
- 1 red bell pepper sliced into strips
- 1 large onion sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning *recipe in notes
- Salt and pepper to taste
For Serving:
- Flour or corn tortillas
- Avocado slices or guacamole
- Salsa
- Lime wedges
Instructions
- Set your oven to 400°F (200°C).
- Slice the portobello mushrooms, bell peppers, and onions.
- Toss the sliced veggies with olive oil, fajita seasoning, and salt in a large bowl
- Arrange the seasoned veggies in a single layer on a sheet pan.
- Place the sheet pan in the oven and bake for 20-25 minutes, or until the veggies are tender and slightly charred.
- Remove from the oven and serve immediately with warm tortillas and your favorite toppings.
Notes
- Gently wipe the mushrooms with a damp cloth or paper towel to remove dirt. Avoid rinsing them underwater, as they can become waterlogged.
- The stems of portobello mushrooms can be tough, so it’s best to remove them. Simply twist and pull them out or cut them off with a knife.
- Slice the mushrooms into thick strips. This helps them retain their meaty texture when cooked.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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