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–+ servings
Two sheet pans filled with roasted vegetables, including red bell peppers, red onions, and portobello mushrooms. The seasoned veggies are garnished with fresh cilantro. A slightly charred flour tortilla is placed in the top left corner, partially covering some vegetables—perfect for a fajitas recipe.
5 de 2 votos

Sheet Pan Portobello Mushroom Fajitas

Looking for a delicious and healthy plant-based meal option? These portobello mushroom fajitas are easy to make and bursting with flavor. Give them a try today!
5 minutes
20 minutes
25 minutes
2 people
Calories: 218kcal

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:

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

Fajita Seasoning
1 teaspoon dried oregano, 2 teaspoons cumin, 1 teaspoon garlic powder, 2 teaspoons chili powder. In a small bowl, combine the chili powder, ground cumin, paprika, garlic powder, dried oregano, 
How to prep portobello mushrooms?
  • 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.
How to store?
You can store the vegan fajitas in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm the fajitas in a skillet over medium heat or in the microwave until heated through. If you plan to freeze them, store the fajitas in a freezer-safe container for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight and reheat as usual.
Substitutions
For ingredient substitutions in the Portobello mushroom fajitas recipe, you can consider using different types of mushrooms, such as shiitake or oyster mushrooms, if you prefer.
Additionally, if you want to add some extra protein, you could include tofu or tempeh along with or instead of the mushrooms. For those with dietary restrictions, you can use gluten-free tortillas or swap the lime juice for lemon juice if needed.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 22mg | Potassium: 911mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 80mg | Calcium: 140mg | Iron: 4mg
Course: Main Course
Cuisine: Texan
Diet: Vegan
Keyword: how to prepare mushrooms, portobello
Author: Alejandra Graf
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