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A baking sheet filled with vibrant Portobello Mushroom Fajitas, featuring sliced bell peppers, red onions, and mushrooms, garnished with herbs, served with tortillas and guacamole.
Layla

Sizzling Portobello Mushroom Fajitas

These vibrant Portobello Mushroom Fajitas are packed with smoky, savory flavor, offering a fantastic vegetarian twist on a beloved classic. Quick to prepare and bursting with colorful vegetables, they're perfect for a satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp Olive Oil for marinade
  • 2 tbsp Lime Juice freshly squeezed
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 large Portobello Mushrooms gills removed, sliced into 1/2-inch strips
  • 1 large Red Onion thinly sliced
  • 2 medium Bell Peppers e.g., red and yellow, cored, seeded, thinly sliced
  • 1 tbsp Olive Oil for cooking
  • 8 Flour Tortillas warm
  • 1/2 cup Salsa your favorite
  • 1/2 cup Guacamole or Sliced Avocado
  • 2 tbsp Fresh Cilantro chopped
  • 4 Lime Wedges

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Large Skillet (cast iron preferred)
  • Tongs
  • Citrus Juicer

Method
 

  1. In a large mixing bowl, whisk together 3 tablespoons olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
  2. Add the sliced portobello mushrooms to the bowl with the marinade. Toss gently to ensure all mushroom strips are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  3. Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the sliced red onion and bell peppers. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.
  4. Add the marinated portobello mushrooms to the same hot skillet in a single layer (you may need to do this in batches to avoid overcrowding, which can steam rather than sear). Cook for 4-6 minutes per side, or until the mushrooms are tender, browned, and have a nice sear. If cooking in batches, add all mushrooms back to the skillet once cooked.
  5. Return the cooked onions and bell peppers to the skillet with the mushrooms. Toss everything together for 1 minute to heat through.
  6. Serve the sizzling Portobello Mushroom Fajitas immediately with warm flour tortillas, salsa, guacamole or sliced avocado, a sprinkle of fresh cilantro, and lime wedges for squeezing.

Notes

For extra spice, add a pinch of cayenne pepper or a chopped jalapeño to the marinade. A cast iron skillet helps achieve that authentic fajita sizzle and char.