These Portobello Mushroom Fajitas make for a fast, easy and healthy dinner that’s packed full of filling veggies and good-for-you ingredients! Simply mix and combine all in one tray and bake for about 30 minutes until tender. Finish off with a squeeze of lime juice, a generous dollop of guacamole and enjoy!| Gluten Free + Vegan
Portobello Mushroom Fajitas
- Make your spice mixture.
- If you’re using a roasting tray you can mix this together right inside the dish. If you’re using a baking sheet, combine everything in a large mixing bowl so you can easily toss and coat your veggies.
- Coat the mushrooms.
- I recommend coating the mushrooms first so that they can take on the most flavour from the spice blend.
- Coat the remaining veggies.
- Add the onion and bell peppers to the mushroom mixture and mix well. Once your coated everything as evenly as you can, spread the vegetables across the pan.
- TIP: Vegetables that cook close together in the oven will steam. Steam will cause them to release water in the oven and prevent caramelisation. You can pour out the excess water build up about halfway through your cook time OR you can spread your veggies across two baking sheets/roasting trays so that they’re not overcrowded in the oven.
- Roast time is about 25-30 minutes. When it’s done your peppers and onions should be caramelised and the mushrooms tender.
- Serve & enjoy!
Toppings & Serving Suggestions
Enjoy these Portobello Mushroom Fajitas wrapped in corn tortillas and served with your favourite taco-style toppings. Some of my favourite toppings:
More ways to enjoy this recipe:
- Make a burrito bowl
- Make stuffed potatoes
- Roast sweet potatoes or white potatoes and use this recipe to make jacket potatoes. Top with all of your favourite toppings and enjoy!
- Make quesadillas
- Use dairy free cheese if needed and fill up your quesadillas with these roasted veggies.
Don’t forget to #asaucykitchen on instagram if you try making these Portobello Mushroom Fajitas. We love to see what you make with it! You can also post your pictures to our facebook page!
- 3 tablespoons | 45 ml olive oil
- 1 1/2 tablespoon | 20 ml gluten free soy sauce or tamari (can use coconut aminos for soy free option)
- 1 tablespoon | 15 ml lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 4 portobello mushrooms, stems removed and sliced
- 2 bell peppers (any colour), stems and seeds removed and sliced
- 1 red onion, thinly sliced
- 8 small (8 inch) corn tortillas
Optional Serving Suggestions
- Fresh cilantro
- Lime juice
- Preheat oven to 425°F/220°C. Lightly grease a large roasting tin or baking sheet. If using a baking sheet make sure that it's rimmed.
- Add the oil, soy sauce/tamari, lime juice, chili powder, cumin, garlic powder, paprika and black pepper to the roasting dish and mix together until combined.
- Add the sliced mushrooms and toss in the spice blend until well coated.
- Add the peppers and onions and toss lightly in the mixture. Spread evenly across the roasting tray/baking sheet.
- Place in the middle of the oven and roast for 20 minutes. Take the pan out of the oven. Stir you veggies and place back in the oven to roast for another 10 minutes.
- Increase the temperature on the your oven and broil an extra 2 minutes to give your veggies a bit of char.
- Remove from the oven and serve in tortillas with your preferred fillings (guacamole, salsa, fresh herbs etc).
- Tip: Spread your vegetables across two baking sheets or roasting trays instead of one to prevent your veggies from steaming in the oven. Excess steaming as they roast will release water which can lead to soggy vegetables. If you find that your veggies are still looking a little soggy, you can always pour out any excess water after the initial 20 minute roast.