Portobello Mushroom Fajitas

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Looking for a vegan meat substitute that isn’t manufactured in a lab? Forget the fake meat and starting cooking with portobello mushrooms! You can grill the entire caps and sandwich them between two slices of bread to make hearty sandwiches or burgers. Trying to steer clear of bread? Slice up portobello caps and sauté them with other veggies in a stir-fry, or make these vegan fajitas.

Like other mushrooms, portobellos exhibit an earthy flavor. You can counteract a bit of that earthiness by scraping out the undersides of the caps. Rinse them out and lightly scrape them with your fingers (it can be a good idea to wear disposable gloves for this) prior to slicing up the caps. If you really want that mushroom flavor to vanish, you have to season them properly and thoroughly. In the case of this recipe, you create your own taco seasoning by using a series of spices. The reason to avoid store bought taco seasoning is because it contains excess sodium, added flavors, and preservatives.

This fajita dish is very simple to make because all you have to do is thinly slice the bell peppers, red onion, and portobellos, season them, and bake them for 25 minutes. Make sure that you remove the pan halfway through the cooking process so that you can mix them up for even cooking. While the veggies are cooking, you can prepare the pico de gallo, which is very easy to make. Once the veggies are out of the oven, toast your corn tortillas and assemble your fajitas. Please enjoy!

Portobello Mushroom Fajitas
  • Prep Time:10m
  • Cook Time:25m
  • Total Time:35m


For the Fajitas

  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 1 1/2 lbs portobello mushrooms, thinly sliced
  • 2 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 12 corn tortillas

For the Pico de Gallo

  • 1 red onion, finely diced
  • 1/2 tsp. sea salt
  • juice of 1 lime
  • 3 roma tomatoes, diced
  • 1 jalapeño, seeded and finely diced
  • 1 bunch cilantro, chopped


For the Fajitas

  1. Preheat your oven to 450º F and get a large baking sheet or baking pan ready.
  2. Add your sliced bell peppers, onion, and portobellos to the pan and drizzle the olive oil over them. Season the veggies with the seasonings and mix to combine.
  3. Bake in the oven at 450º F for 25 minutes, removing halfway through to mix up to ensure even cooking.
  4. Remove from the oven at the 25-minute mark and set aside while you toast your corn tortillas in a pan or directly over the burner if you like them a little charred.

For the Pico de Gallo

  1. Add the diced onion, sea salt, and lime juice to a medium-sized mixing bowl and toss to combine. Allow the onion to sit in the lime juice and salt for about five minutes to mellow the intensity.
  2. Add in the remaining ingredients and toss to combine. Serve with the fajitas and enjoy!
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