Portabella Mushroom Fajitas
Experience a bold twist on fajita night with these savory Portabella Mushroom Fajitas, a flavorful vegetarian option that’s irresistibly smoky and satisfying. Packed with tender strips of meaty portabella mushrooms, vibrant bell peppers, and sweet onions, this recipe brings a medley of fresh vegetables to life with a zesty marinade featuring lime juice, smoked paprika, and chili powder. Ready in just 35 minutes, these skillet-cooked fajitas offer perfectly charred edges and a mouthwatering aroma. Serve them in warm flour tortillas and finish with your favorite toppings like creamy guacamole, tangy sour cream, and fresh cilantro for the ultimate customizable feast. Perfect for weeknight dinners or entertaining, these fajitas are a true crowd-pleaser that proves plant-based meals can be just as hearty and delicious.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour tortillas
- 0.5 cup sour cream (optional)
- 0.5 cup guacamole (optional)
- 2 tablespoons fresh cilantro (optional)
Instructions
Remove the stems from the portabella mushrooms and scrape out the gills with a spoon. Slice the caps into 1/2-inch thick strips.
Slice the red and green bell peppers into thin strips. Peel the onion and slice into thin half-moons.
In a small bowl, mix together the olive oil, lime juice, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper to create the marinade.
Place the mushroom slices, bell peppers, and onions in a large mixing bowl. Pour the marinade over the vegetables and toss until everything is evenly coated.
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated vegetables to the pan. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
Warm the flour tortillas in a dry skillet or in the microwave for about 30 seconds to make them pliable.
Assemble the fajitas by filling each tortilla with the cooked mushroom and vegetable mixture. Add optional toppings like sour cream, guacamole, and fresh cilantro, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 30.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 693 mg | 53% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3526 mg | 75% | |
*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.
