Portobello Mushroom Fajitas Recipe

Introduction

These Portobello Mushroom Fajitas are a flavorful and satisfying vegetarian twist on a classic Mexican favorite. Packed with tender mushrooms and roasted vegetables, they’re perfect for a quick and delicious weeknight meal.

Ingredients

• 4 large portobello mushroom caps, sliced (about 16 oz if pre-sliced)
• 1 large onion, sliced
• 1 bell pepper, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 cup olive oil
• Juice of 1/2 lime
• 8 yellow corn tortillas, for serving
• Sliced avocado, for serving

Instructions

1. Step 1: Preheat your oven to 450 degrees Fahrenheit.
2. Step 2: Place the sliced mushrooms, onion, and bell pepper into a large glass casserole dish.
3. Step 3: Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, and olive oil to the vegetables.
4. Step 4: Use your hands to toss everything together until the vegetables are evenly coated with the oil and spices.
5. Step 5: Bake the mixture at 450 degrees for 15 minutes, then remove from the oven and stir.
6. Step 6: Return to the oven and bake for an additional 5 to 10 minutes until the vegetables are roasted and caramelized.
7. Step 7: Once done, squeeze the juice of half a lime over the vegetables and stir to combine.
8. Step 8: Serve the roasted vegetable mixture warm on corn tortillas with sliced avocado.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika or chipotle powder to the spice mix.
• Try adding sliced jalapeños for a spicy kick.
• Use flour tortillas if preferred, but corn tortillas keep the dish gluten-free.
• Top with fresh cilantro and a dollop of sour cream or a squeeze of fresh lime for extra brightness.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Avoid storing tortillas with the filling to prevent sogginess—warm tortillas separately when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fajitas gluten-free?

Yes, using corn tortillas keeps this recipe naturally gluten-free. Always check the tortilla packaging to be sure.

Can I prepare the vegetables ahead of time?

You can slice the vegetables and prepare the spice mix ahead, but it’s best to roast the mushrooms and vegetables fresh to maintain their texture and flavor.

Portobello Mushroom Fajitas Recipe

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5 from 140 reviews

These Portobello Mushroom Fajitas are a flavorful and healthy vegetarian twist on the classic fajita. Roasted to perfection with a blend of spices and olive oil, the mushrooms, onions, and bell peppers become tender and caramelized, making a delicious filling that pairs wonderfully with warm corn tortillas and creamy sliced avocado.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 large portobello mushroom caps (sliced, about 16 oz if pre-sliced)
• 1 large onion (sliced)
• 1 bell pepper (sliced)

Spices & Oil

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 cup olive oil

Other

• Juice of 1/2 lime
• 8 yellow corn tortillas (for serving)
• Sliced avocado (for serving)

Instructions

1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for roasting the vegetables to get a nice caramelization.
2. Combine Vegetables: In a large glass casserole dish, add the sliced portobello mushrooms, onion, and bell pepper, preparing them as the hearty base for the fajitas.
3. Add Seasonings: Sprinkle in salt, pepper, cumin, chili powder, garlic powder, onion powder, and paprika. Pour the olive oil over the vegetables to help coat and season evenly.
4. Mix Thoroughly: Use your hands to mix all the vegetables and spices together in the casserole dish, making sure every slice is well coated with oil and seasoning for full flavor.
5. First Bake: Place the casserole dish in the preheated oven and bake for 15 minutes to begin roasting and softening the vegetables.
6. Stir and Continue Baking: Remove from oven, stir the vegetables to redistribute and ensure even cooking, then bake for another 5 to 10 minutes until the vegetables are beautifully roasted and caramelized.
7. Add Lime Juice: Once the vegetables are cooked, squeeze the juice of half a lime over them and give a final stir to add a fresh, tangy brightness.
8. Serve: Serve the roasted portobello mushroom fajita filling hot on yellow corn tortillas and garnish with sliced avocado for a creamy contrast.

Notes

• You can substitute bell pepper color based on preference for a different flavor profile.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the seasoning mix.
• These fajitas are naturally gluten-free when served with corn tortillas.
• Make sure not to overcrowd the casserole dish to allow proper roasting and caramelization.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.

Keywords: Portobello mushroom fajitas, vegetarian fajitas, roasted mushroom fajitas, Mexican vegetarian recipe, healthy fajitas, gluten-free fajitas