Name: Portobello Mushroom Fajitas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 large portobello mushroom caps, sliced (16 oz if you buy 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

These easy portobello mushroom fajitas come together in just 30 minutes! Oven roasted caramelized bell pepper, onion, and portobello mushroom caps make for perfect vegetarian fajitas.

Say hello to a delicious and easy vegan dinner: these 30 minute vegan portobello fajitas.

Making fajitas with portobello mushrooms really gives it that “meaty” feel.

Thick strips of mushroom are roasted to caramelized perfection along with sliced bell pepper and onion.

Bell pepper and onion are classics for fajitas (remember these fajita veggies?)

The fajita filling is so delicious I could eat it straight from the pan!

mushroom fajitas on a corn tortilla with diced avocado

How to make portobello fajitas

Step 1: Preheat your oven to 450 degrees. High heat helps the fajita vegetable filling cook faster and get those yummy browned edges that are so delicious.

Step 2: Add the sliced portobello mushrooms, red bell pepper, and onion to a large glass baking dish. You can also use a sheet pan, but I prefer the edges on a baking dish for easier stirring.

Add the salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika and olive oil and use your hands to toss the veggies until coated in oil and spices.

Step 3: Roast the veggies at 450 for 15 minutes, then remove from the oven to stir.

Roast an additional 5 – 15 minutes, until browned and caramelized.

Step 4: Once the vegetables are done cooking, squeeze half of a fresh lime over the top before serving. This is not optional in my opinion, it really makes all of the flavors pop!

For this recipe, we used corn tortillas, but you can also use flour or gluten free, whatever you prefer.