Miley This recipe brings sizzling, smoky flavor to the table with juicy portobello mushrooms standing in for the usual meat. The mushrooms soak up a zesty marinade made with lime, spices, and garlic, then cook alongside bell peppers and onions until tender and caramelized. Served hot in warm tortillas, these fajitas deliver bold, satisfying taste with every bite while staying completely plant-based.
They’re quick to make and perfect for weeknight dinners, but also impressive enough to serve for friends or family. The combination of savory mushrooms, sweet peppers, and tangy lime keeps the dish fresh and exciting. Add your favorite toppings to make it your own, whether you like creamy avocado, spicy salsa, or a sprinkle of fresh cilantro.
Why You’ll Love This Recipe
These portobello vegan fajitas deliver sizzling flavor and texture in every bite.
Meaty mushrooms: Juicy, tender, and full of umami.
Classic fajita veggies: Sweet peppers and onions cooked to caramelized perfection.
Zesty marinade: Garlic, lime, and spices bring brightness and depth.
Quick cooking: On the table in under 30 minutes.
Customizable: Perfect with any toppings or sides.
Ingredients
For the Fajita Base:
- 3 large portobello mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
For the Marinade:
- 2 tbsp lime juice
- 1 tbsp soy sauce or tamari
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp oregano
- Salt and black pepper, to taste
Optional Toppings:
- Fresh cilantro
- Avocado slices or guacamole
- Pico de gallo or salsa
- Lime wedges
- Vegan sour cream
Step-by-Step Instructions
1. Marinate the Mushrooms
In a bowl, whisk together lime juice, soy sauce, cumin, paprika, chili powder, oregano, salt, and pepper. Add sliced mushrooms and toss well. Let them sit for at least 10 minutes to soak up the flavors.
2. Cook the Veggies
Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers, stirring often until softened and slightly charred on the edges. Add garlic and cook briefly until fragrant. Transfer to a plate.
3. Sear the Mushrooms
In the same skillet, add the marinated mushrooms. Cook until they release their juices and turn golden-brown, about 5 to 7 minutes. Stir occasionally, but let them get a good sear.
4. Combine Everything
Return the peppers and onions to the skillet with the mushrooms. Stir well and let everything cook together for 2 to 3 minutes so the flavors meld.
5. Serve and Enjoy
Spoon the sizzling fajita mixture into warm tortillas. Top with avocado, cilantro, salsa, or your favorite garnishes, and serve hot.
Tips & Variations
- Spice Boost: Add jalapeños or extra chili powder for heat.
- Greens Add-On: Toss in spinach or kale at the end for extra nutrients.
- Time Saver: Use pre-sliced peppers and onions to cut prep time.
- Protein Twist: Add black beans or chickpeas for more protein.
Serving Suggestions
These fajitas shine with warm tortillas, rice, and beans on the side. A crisp salad or chips with guacamole make the meal even more complete. The mixture can also be used as a filling for burrito bowls, quesadillas, or even nachos.
Final Thoughts
Portobello fajitas deliver bold, smoky, and zesty flavor in a quick, easy vegan meal. They’re satisfying, versatile, and perfect for weeknight cooking or casual gatherings. Packed with fresh vegetables and vibrant spices, this recipe proves plant-based food can be both hearty and crave-worthy.
Portobello Vegan Fajitas
Ingredients
For the Fajita Base:
- 3 large portobello mushrooms cleaned and sliced
- 2 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 3 garlic cloves minced
For the Marinade:
- 2 tbsp lime juice
- 1 tbsp soy sauce or tamari
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp oregano
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro
- Avocado slices or guacamole
- Pico de gallo or salsa
- Lime wedges
- Vegan sour cream
Instructions
- Whisk together lime juice, soy sauce, cumin, paprika, chili powder, oregano, salt, and pepper. Toss with sliced mushrooms and marinate for 10 minutes.
- Heat oil in a skillet, cook peppers and onion until softened and charred, then add garlic. Remove from skillet.
- Cook mushrooms until golden-brown and juicy.
- Return peppers and onion, stir everything together, and cook for 2 to 3 minutes.
- Serve hot in tortillas with toppings like avocado, cilantro, or salsa.
