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Mushroom Fajitas have all the sizzle and flair of traditional fajitas without the meat! Made with portobello mushrooms, peppers, and onions in 30 minutes! |

Mushroom Fajitas

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian


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! 


  • 2 tablespoons olive oil
  • 1 pound portobello mushrooms, cut into 1/2 inch thick slices
  • 1 medium red onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • 2 tablespoons lime juice, freshly squeezed

For serving:

  • small flour tortillas
  • cotija cheese
  • fresh cilantro, finely chopped
  • avocado, thinly sliced


  1. 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.
  2. Add onion and bell peppers and cook until tender, about 3-5 minutes.
  3. Add cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Mix well until evenly combined. Stir in lime juice.

  4. Serve with tortillas, cheese, cilantro and avocado.


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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Mexican