Which types of mushrooms are best for mushroom fajitas?

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.

What else can you add to mushroom fajitas?

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.

Can you cook the mushrooms and peppers at the same time?

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.

Mushroom Fajitas

Name: Mushroom Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; small flour tortillas; cotija cheese; fresh cilantro, finely chopped; avocado, thinly sliced

Description

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!

Ingredients

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

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Instructions

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 onion and bell peppers and cook until tender, about 3-5 minutes.
Add cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Mix well until evenly combined. Stir in lime juice.
Serve with tortillas, cheese, cilantro and avocado.

Notes

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