Portobello Fajitas

While fajitas are traditionally prepared with grilled meat and veggies, we often find ourselves making Portobello Fajitas for a plant-forward approach.

This recipe proves that vegetarian alternatives can be just as savory and satisfying!

Portobello mushrooms act as a meat substitute in this recipe, offering a hearty, earthy flavor and a tender, meaty texture that even non-vegetarians love.

The bell peppers and red onions add a touch of sweetness and color, while the fajita seasoning brings heat and depth.

Once everything is pan-fried, we love serving these easy portobello mushroom fajitas with warm flour or corn tortillas, avocado slices, lime wedges, and a sprinkle of chopped cilantro. But you can pile on any fajita toppings you like.

For more vegan fajitas, check out our roasted vegetable fajitas, eggplant fajitas, and tofu fajitas.

Why You’ll Love Portobello Fajitas

These portobello mushroom fajitas are one of our favorite meals during the week! Here’s why:

• Made in one pan: Everything comes together in just one skillet, making this recipe great for quick weeknight dinners that the whole family will love.
• Great for vegetarians: This is a great option to make for meat-free Mondays or plant-based friends and family members.
• Rich in flavor: The homemade fajita seasoning perfectly infuses the veggies with smoky, spicy, and savory notes.

Ingredients and Substitutions

Here are the ingredients you’ll need for portobello fajitas:

• Portobellos: These large meaty mushrooms have a robust flavor, making them an excellent meat substitute. You can use any mushrooms though, such as button or shiitake.
• Bell peppers: Add a sweet, slightly tangy flavor and a crunch. Feel free to use any color you prefer like green bell peppers, yellow bell peppers, or red bell peppers.
• Red onion: Once cooked, it provides a sweet and savory flavor. You can use these sweet onions or choose savory onions instead, like white or yellow onions. Or use a mixture!
• Olive oil: Use olive oil to sauté the vegetables and add depth of flavor. You can also use other vegetable oils, like canola or avocado.
• Seasonings: We use a smoky and spicy mixture of chili flakes, cayenne pepper, garlic powder, cumin, smoked paprika, salt, and pepper. If you don't have these spices on hand, use a pre-made fajita blend or your own homemade taco seasoning. You can also add spices like chili powder and chipotle powder.

How To Make Portobello Fajitas

1. Prep The Veggies and Seasoning

Begin by slicing all the fresh veggies into strips: bell peppers, red onion, and big portobello mushrooms. Since the vegetables will shrink as they cook, it’s best to slice them thicker than you’d like them to turn out. Meanwhile, toss all your fajita seasoning spices together and set the bowl aside.

2. Cook The Veggies

Use a large skillet (a cast iron skillet works well, but any large pan will do) to fit all of the veggies without overcrowding it. Cook the bell peppers in olive oil, followed by the onions. Once those are softened, add the slices of portobello mushrooms and cook them until they're tender.

Add the fajita seasoning blend to the softened vegetables and mushrooms, giving everything a good stir to release the spices' flavors.

Ingredient Spotlight: Portobello Mushrooms

Portobello mushrooms are a staple ingredient for vegetarian cooking due to their versatility and rich flavor. Here’s why we love them:

• Flavor and texture: Portobello mushrooms have a robust, earthy flavor that many describe as 'meaty.' This makes them a satisfying substitute for meat in many dishes.
• Nutrition: Portobellos are low in calories yet high in essential nutrients like potassium, selenium, and B vitamins.
• Culinary uses: Due to their large size and hearty texture, portobello mushrooms can be used in various dishes. They can be grilled, roasted, or sautéed and are commonly used in sandwiches, stews, and fajitas.

When shopping, please be sure to look for portobellos with smooth, unblemished caps. They should be firm to the touch, not slimy or soft. To keep them fresh, store them in a paper bag in the refrigerator.

What To Serve With Portobello Fajitas

Serve your vegetarian portobello mushroom fajitas in warm tortillas and top them with flavor-packed garnishes and sides like these:

• Creamy guacamole
• Habanero salsa, salsa verde, pico de gallo, or hot sauce
• Sour cream or Mexican crema (or choose a vegan sour cream)
• Grated cheese or queso fresco (or my healthy queso dip)
• Pickled jalapeños or pickled red onions
• Refried beans or cauliflower rice

Storage and Reheating

Portobello fajitas make for great leftovers and meal prep. Just follow these simple storage instructions:

• Fridge: Once cooled, store the fajita mixture in an airtight container for up to 4 days.
• Freezer: You can freeze the fajita mixture in a freezer-safe container for up to 3 months.
• Reheating: Reheat the fajitas in a skillet over medium until warm. We like adding some oil to the pan to ensure everything becomes crispy again.
• Prep ahead: The vegetables and fajita seasoning can be prepped and stored in the fridge. When you’re ready to cook, sauté the vegetables and add the seasoning.

Ways to Use Leftovers

Here are some ideas for creative leftovers for making plant-based fajitas next time.

• Portobello Mushroom Fajita Pasta: Mix leftover portobello mushroom fajitas with cooked pasta of your choice. Add some garlic, olive oil, and parmesan cheese for a quick and easy dinner.
• Stuffed Bell Peppers: Cut off the tops of bell peppers and remove the seeds. Fill each pepper with leftover portobello mushroom fajitas and cooked rice or quinoa. Bake until the peppers are tender. This is a great way to reuse leftovers while adding more vegetables.
• Mushroom Fajita Omelette: Whisk some eggs, pour them into a heated pan, then add your leftover portobello mushroom fajitas. Fold the omelet over, cook until done, and have a protein-rich breakfast ready in minutes. This is my favorite way to enjoy reusing the leftovers!
• Fajita Pizza: Spread some tomato sauce on a pizza base, top it with leftover portobello mushroom fajitas, sprinkle some mozzarella cheese, and bake until the cheese melts.

Easy Variations To Change The Flavor

We’re always searching for more ways to add flavor to our recipes so we can continue to reuse them without getting bored! Here are some easy variations so you can keep making this recipe over and over again:

• Add protein: If you're not vegetarian, mix in some cooked chicken or beef to the fajitas.
• Cheese: Add a sprinkle of shredded cheddar cheese, queso fresco, or Cotija on top.
• Beans: Add cooked black beans or pinto beans to the veggie mix.
• Grilled: For a smoky, charred flavor, roast the vegetables on a grill instead of sautéing them.