Grilled Portabella Mushrooms and Veggie Fajitas
Elevate your weeknight dinner with these vibrant and smoky Grilled Portabella Mushrooms and Veggie Fajitas! Packed with meaty portabella mushrooms, colorful bell peppers, tender zucchini, and red onions, all marinated in a zesty blend of lime juice, smoked paprika, cumin, and garlic, this recipe delivers bold Tex-Mex flavors in every bite. The veggies are grilled to perfection, developing a subtle char that enhances their natural sweetness, then wrapped in warm, toasty flour tortillas. Perfect for a quick and healthy meal, this 30-minute dish is vegetarian and easily customizable with toppings like fresh cilantro, creamy avocado, and your favorite salsa or pico de gallo. Whether it’s a family dinner or a casual gathering, these fajitas are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 medium-sized Bell peppers (red, yellow, and green)
- 1 large Red onion
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 small Flour tortillas
- 2 tablespoons, chopped Fresh cilantro
- 1 sliced Avocado (optional)
- 0.5 cup Salsa or pico de gallo (optional)
Instructions
Clean the portabella mushroom caps by gently removing their stems and scraping out the gills with a spoon. Slice the mushroom caps into 1/2-inch thick strips.
Core and thinly slice the bell peppers. Slice the red onion into thin wedges. Halve the zucchini lengthwise and then slice it into thin half-moons.
In a small bowl, whisk together olive oil, lime juice, garlic powder, ground cumin, smoked paprika, salt, and black pepper to create a marinade.
Place the sliced mushrooms, bell peppers, onion, and zucchini in a large mixing bowl. Pour the marinade over the vegetables and toss until everything is evenly coated.
Preheat a grill or grill pan over medium-high heat. If using a grill, consider using a grill basket to prevent smaller vegetables from falling through the grates.
Grill the vegetables in batches, turning occasionally, until they are tender and slightly charred, about 5-7 minutes per batch. Remove from the heat and set aside.
Warm the flour tortillas on the grill or in a dry skillet for 20-30 seconds on each side, until pliable and lightly toasted.
To assemble the fajitas, layer the grilled vegetables on each tortilla. Top with fresh cilantro, sliced avocado, and salsa or pico de gallo, if desired.
Serve immediately and enjoy your Grilled Portabella Mushrooms and Veggie Fajitas!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
