These Mushroom Fajitas have all the sizzle and flair of traditional fajitas without the meat! The thick slices of portobello mushrooms look just like skirt steak alongside the sautéed peppers and onions. The entire mixture is seasoned to perfection with a blend of Mexican spices and a squeeze of fresh lime juice. Wrap them up in tortillas with some cotija cheese, cilantro, and avocado for a perfect vegetarian meal any time!
In addition to being absolutely delicious, these portobello Fajitas are also incredibly quick to make. The entire dish is ready in less than 30 minutes, and you'll have plenty of time to prep the peppers and onions while the Mushrooms are cooking down. You'll want to save this recipe anytime you need a quick weeknight dinner! Pair them with tortilla chips and homemade Black Bean Salsa or some Vegan Queso to get a delicious meal the whole family will love.
Why You'll Love These Mushroom Fajitas
- Ready in a hurry. From start to finish, these easy vegetarian fajitas are ready in just 30 minutes! They're a perfect choice for an easy weeknight meal with lots of fresh veggies!
- Great for Meatless Mondays. Whether you're vegetarian or just trying to eat less meat, these easy portobello mushroom fajitas are the perfect swap. The meaty mushrooms will remind you of traditional beef fajitas without the meat. They're incredibly filling, too!
- Classic fajita flavors. The only thing missing here is the meat. Otherwise, these veggie fajitas are loaded with flavor! You've got the onions, bell peppers, lime juice, Mexican spices, and all your favorite toppings. It's like going out for dinner without having to leave the house!
Ingredient Notes
To make these delicious Mushroom Fajitas, you will need the following ingredients (full measurements in recipe card below):
- olive oil - to saute the mushrooms and veggies.
- portobello mushrooms - clean and trim the mushrooms into half-inch thick slices.
- red onion - slice the onion into thin slices.
- bell peppers - we picked red bell peppers but feel free to use any color of bell peppers to serve with this vegetarian fajita filling.
- spices - we use a homemade blend of Mexican seasoning including dried cumin, chili powder, paprika, garlic powder, dried oregano, salt, and ground black pepper.
- lime juice - a squeeze of fresh lime juice is the perfect finishing touch.
- small flour tortillas - warm these in the microwave to make them soft and pliable. Warm corn tortillas work great, too.
- cotija cheese - this mild, crumbly cheese is perfect for fajitas. Feel free to use shredded cheddar instead if you prefer.
- fresh cilantro - finely chop some cilantro for garnish.
- avocado - prep thin avocado slices to lay on top of each fajita. You can also top these with Guacamole or Pico de Gallo.
You will also need measuring cups and spoons, a cutting board and knife, a large skillet, and a spoon or spatula.
How to Make the Best Mushroom Fajitas
- Cook mushrooms. In a large skillet, heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add mushrooms and sauté until browned on both sides and tender, about 10 minutes.
- Add veggies. Add onion and bell peppers and cook until tender, about 3-5 minutes.
- Add seasoning. Add cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Mix well until evenly combined.
- Add lime juice. Stir in lime juice.
- Serve. Serve with tortillas, cheese, cilantro and avocado.
Recipe Variations
- Add additional protein. Add a layer of Refried Beans to each tortilla to hold the veggies. You can also prepare skirt steak or chicken for the meat eaters in the group.
- Grill them. If you have a grill pan or a nice cast iron skillet, you can prepare this easy mushroom recipe on the grill for a deliciously smoky flavor.
- Adjust the peppers. Bell peppers are a classic option in traditional fajita recipes, but you can easily use jalapeño peppers, poblano peppers, roasted green chiles, or any other type of pepper you like.
- Use taco seasoning. Don't want to measure out all the individual spices? Feel free to use store-bought taco seasoning or fajita seasoning instead.
- Make vegan fajitas. For a vegan recipe, skip the cotija cheese. Everything else is already plant-based!
How to Serve
These mushroom fajitas are wonderful served as a meal on their own or paired with my favorite vegetarian Mexican sides:
- Guacamole
- Vegetarian Tortilla Soup
- Mexican Street Corn (Elote)
- Cilantro Lime Rice
- Mango Salsa
- Creamy Mexican Corn Soup
For more recipe ideas, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Cook the mushrooms properly. Most people are a little shy when cooking mushrooms, and they stop too soon. For a really meaty texture, you need to cook the mushrooms at a pretty high heat until they brown on the outside and begin to dry out and soften.
- Don't overcook. Once the peppers are tender, remove the vegetables from the heat to avoid letting them get overly soft.
- Don't crowd the pan. If you want to make a double batch, be sure to use two pans to cook down the mushrooms, or they won't dry out properly.
Storing and Freezing Instructions
How to Store
Leftover fajita fillings can be stored in an airtight container in the fridge for 3-4 days.
How to Reheat
The best way to reheat is to warm up the veggies in a skillet on the stove over medium low heat. You may need to add a splash of water to soften them up.
How to Freeze
The leftover vegetables can be frozen, but they'll be quite soft after thawing. For best results, make this recipe fresh or reheat from refrigerated leftovers.
FAQ
You can use any kind of mushrooms you like, but I recommend keeping it simple with a thick, meaty variety like portabello mushrooms. They look the most like strips of meat, and they can take on flavors really well. Other great options include baby portobello, button, and king oyster mushrooms.
There are plenty of ways to stretch or adapt these plant-based fajitas. Serve them with seasoned pinto beans, refried black beans, pico de gallo, guacamole, seared skirt steak, homemade salsa, a little sour cream, and more. Because this recipe has so much flavor, I recommend keeping it simple so you can really taste the spices and fresh vegetables.
No, that's not a good idea. Mushrooms have a lot of moisture in them, and it takes time for them to dry out and cook down. This process also gives them a meaty texture. If you cook all of the vegetables at the same time, the mushrooms will likely become soggy and much less appetizing. Focus on the mushrooms first, then add the other veggies.
More Mushroom Recipes
- Mushroom Flatbread with Spinach
- Hungarian Mushroom Soup
- Mushroom Risotto
- Vegetarian Stuffed Mushrooms
- Roasted Asparagus and Mushrooms
- Sautéed Garlic Mushrooms
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