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    Home » Recipes » Mains

    Portobello Mushroom Fajitas [Oil Free]

    Published: Jul 6, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Portobello mushroom fajitas with crisp peppers and onion are loaded with all your favourite toppings for your next Taco Tuesday! The homemade fajita seasoning delivers big flavour, and these are guaranteed to please a crowd.

    Three corn torillas filled with mushrooms, peppers, and sour cream and lime wedges on top.

    Mexican food is often enjoyed on Tuesdays in homes all over the globe, but this one is worth making ANY day of the week.

    Inspired by my jackfruit fajitas, I wanted an umami mushroom version for the blog. And yes, these mushroom fajitas are delicious and a must-try!

    Jump to:
    • Why you’ll love these!
    • Ingredients + Substitutions
    • Instructions
    • What to serve with mushroom fajitas
    • Equipment
    • Storage
    • Expert Tips
    • More recipes you’ll love
    • 📖 Recipe

    Why you’ll love these!

    • Wholesome: You bet these mushroom fajitas are incredibly wholesome! They’re made using mostly vegetables, and a homemade blend of fajita seasoning. Plus, there’s no oil needed for this dish, making it virtually fat-free and VERY low in calories! 🥳
    • Delicious: I wouldn’t share anything with you that wasn’t delicious, but mushroom dishes hold a very special place in my heart and these mushroom fajitas are next-level outstanding!
    • Easy: SO easy to whip these up. Once you’ve sliced up your veggies, there’s not a whole lot to it. Plus this dish is ready in 30 minutes or less, making it perfect for busy weeknights, like your next Taco Tuesday. 😉
    • Versatile: You can enjoy these mushroom fajitas with new toppings every time, and/or adjust the spice level to your taste.
    Close up of mushroom fajitas in corn tortilla wraps.

    Ingredients + Substitutions

    Here’s what you’ll need to make these delicious mushroom fajitas.

    Mushrooms, peppers, onion, lime and spices on kitchen countertop.
    See recipe card for quantities.
    • Portobello mushrooms: Portobello’s make nice, large slices, so stick to portobellos if possible. But if you don’t have any on hand, you may use any other mushroom you’d like.
    • Bell peppers: I like to use a variety of colours for visual appeal, but if you only have one colour on hand, that’s fine too.
    • Red onion: I like red for fajitas, but you may use yellow or white onion if you don’t have red on hand.
    • Lime: Freshly squeezed is best for optimal flavour.
    • Spices: I’m making my own fajita blend with six spices that I always have in my pantry. If you have a pre-mixed fajita blend you like, you may use that instead.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Sliced bell peppers and red onion in cast iron pan.

    Add the sliced onion and peppers to a large skillet or wok with two tablespoons of water. (photo 1)

    Sautéed peppers and onion in cast iron pan.

    Sauté until slightly softened, without overcooking. You want the veggies tender-crisp. (photo 2)

    Sliced portobello mushrooms in cast iron pan.

    Now add the sliced portobello mushrooms and fajita seasoning to the pan. (photo 3)

    Sautéed mushrooms, peppers and onions in large cast iron skillet.

    Sauté until slightly reduced, stirring often. Then turn off the heat and add the lime juice. Mix well. (photo 4)

    Serve your mushroom fajitas in corn tortillas with all your favourite toppings.

    Three assembled mushroom fajitas in corn tortillas with lime wedges and sour cream on top.

    What to serve with mushroom fajitas

    I prefer corn tortillas, but flour tortillas are fine as well if you don’t need a gluten-free wrap option.

    To keep this already low-calorie dish even lower, you can make it a bowl, and skip the wrap altogether.

    Then top your mushroom fajitas with:

    • Refried beans, black beans or pinto beans.
    • Sliced jalapeno, pickled peppers, or hot sauce.
    • Avocado slices, guacamole, salsa, or cashew cream (vegan sour cream).
    • Fresh cilantro and/or lime wedges.

    Equipment

    I use a large well-seasoned cast-iron skillet as it retains its heat very well and sautés the vegetables quickly.

    Any large pan or wok will work well for these mushroom fajitas, just make sure not to overcook your veggies.

    Storage

    Store any leftover mushroom fajita filling in an airtight container in your fridge for 3-4 days. Reheat the filling on the stovetop and assemble your fajita just before enjoying it.

    Do not assemble fajitas in advance or the tortilla will get soggy.

    I don’t recommend freezing the filling as that will alter the texture and make the veggies very soft after thawing and reheating.

    Expert Tips

    • Do not overcook the vegetables. They taste best when tender-crisp and not too soft.
    • Prepare additional toppings in advance so once your mushroom fajita filling is ready, you can enjoy them straight away.

    More recipes you’ll love

    • Cutting board with fajitas in corn tortillas with avocado, cilantro and crema fresca garnish.
      Quick + Easy Jackfruit Fajitas
    • Hand dunking chip into bowl of salsa.
      Pineapple Pico de Gallo
    • Corn tortillas stuffed with potatoes, black beans and coleslaw.
      Crispy Potato Tacos w/ Black Beans & Slaw
    • White platter with tortilla chips and bowl of salsa.
      Oil Free Vegan Tortilla Chips

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Three corn torillas filled with mushrooms, peppers, and sour cream and lime wedges on top.

    Portobello Mushroom Fajitas [Oil Free]

    Portobello mushroom fajitas with crisp peppers and onion are loaded with all your favourite toppings for your next Taco Tuesday!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: Mexican
    Servings: 6 Servings
    Calories: 49kcal
    Author: Rosa

    Ingredients

    • 16 ounces (454 grams) portobello mushrooms approx. 4 mushrooms
    • 3 bell peppers any colour/s
    • 1 red onion
    • 2 tablespoons lime juice approx. 1 lime

    For the fajita seasoning

    • 1 tablespoon chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon sea salt or to taste
    • ¼ teaspoon cayenne pepper optional

    For serving

    • corn tortillas
    • guacamole
    • cashew cream
    • refried beans
    • jalapeno
    • fresh cilantro
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Slice the portobello mushrooms and set them aside. Then slice the peppers and onion and place them in a large cast-iron skillet or wok with 2-3 tablespoons of water. Sauté until slightly softened, without overcooking, approx. 2-4 minutes. You want the veggies tender-crisp.
    • Then add the mushrooms and fajita seasoning and continue to sauté until the mushrooms are slightly reduced. Stir often. This will take approx 2-3 minutes.
    • Turn off the heat and add the lime juice, then mix to combine. Taste and adjust the seasoning or lime juice if needed.
    • Serve with corn tortillas and all your favourite toppings.

    Notes

    Do not overcook the vegetables. They taste best when tender-crisp and not too soft.
    Prepare additional toppings in advance so once your mushroom fajita filling is ready, you can enjoy them straight away.
    Keep leftover filling in the fridge, in an airtight container for 3-4 days, and reheat on the stovetop. Do not assemble the fajitas in advance or the wrap will get soggy.
    The nutritional information does not include optional toppings.

    Nutrition

    Calories: 49kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Sodium: 421mg | Potassium: 488mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2628IU | Vitamin C: 79mg | Calcium: 21mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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