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Portabella Mushroom Fajitas with Peppers and Onions
Kathie Clane

Portabella Mushroom Fajitas with Peppers and Onions

Savory portabella mushrooms, peppers, and onions create delicious, plant-based fajitas, perfect for a quick and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Uncategorized
Cuisine: Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 4 large portabella mushrooms cleaned and sliced
  • 2 bell peppers any color, thinly sliced
  • 1 large onion sliced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 8 small flour tortillas
  • Optional toppings: avocado slices salsa, sour cream, chopped cilantro, shredded cheese

Method
 

  1. Prepare Ingredients: Clean and slice the mushrooms, peppers, and onion. Keep them evenly sliced for consistent cooking.
  2. Heat Skillet: Warm a large skillet (preferably cast-iron) over medium-high heat. Add olive oil and swirl to coat.
  3. Cook Vegetables: Sauté the onions and peppers for 5–7 minutes until slightly softened. Remove and set aside.
  4. Cook Mushrooms: In the same skillet, add mushrooms. Cook for 5–6 minutes until they release their moisture and start to caramelize.
  5. Season: Return the onions and peppers to the skillet with the mushrooms. Add chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir well.
  6. Finish with Lime Juice: Drizzle lime juice over the mixture for a zesty kick. Toss to combine.
  7. Warm Tortillas: Heat tortillas in a dry skillet or microwave until warm.
  8. Assemble Fajitas: Serve the mushroom mixture in tortillas and add your favorite toppings.

Notes

  • For a gluten-free option, use corn tortillas.
  • Marinate mushrooms in a mix of olive oil, lime juice, and spices for extra depth of flavor.