We got our hands on a rainbow of fresh bell peppers from Zanders Elmhurst Farm at HCC Realty Farmers Market/Colonial Village and paired them with some oven roasted portobello mushrooms and onions to make Roasted Portobello Fajitas. If ever there was a recipe capable of converting mushroom skeptics, it is this.
When you’re using farm fresh ingredients, there’s no need for buckets of seasoning and sauce. Why people cook bell peppers down to nothing is beyond us, so we’re tossing these beauties in a little lime juice with chopped cilantro and letting their flavor and crunch shine. We used a homemade dry fajita seasoning blend along with these soft tortillas for an easy plant-based meal that satisfies like steak fajitas. Sub cilantro lime cauliflower rice or lettuce cups for tortillas if you’re doing the keto thing…but trust us on the mushrooms.Print
Roasted Portobello Fajitas
- 1 batch tortillas (soft grain-free, soft vegan/grain-free, cassava coconut, or 4 to 6 store-bought)
- 4 large portobello mushroom caps, stems removed and sliced 1/2″ thick
- 2 bell peppers in colors of your choice, deseeded and thinly sliced top to bottom
- 1 lime cut lengthwise into wedges
- 1 large yellow onion, peeled and cut into half-moons 1/4 to 1/3″ thick
- 2 tbsp extra-virgin olive oil
- 1 tbsp plus 1 tsp Homemade Fajita Seasoning
- 1 tbsp finely chopped cilantro
- Pinch of salt, to taste
- Optional: Fresh avocado slices, cilantro for garnish, cilantro lime cauliflower rice or lettuce cups in place of tortillas for keto option.
- Place oven racks in top two positions and preheat oven to 425 degrees F.
- Line two large rimmed baking sheets with parchment paper and set aside.
- Prep onions and mushrooms. Keeping onion slices intact, place the half-moons onto one of the prepared pans and brush lightly with oil. Flip and repeat, keeping onions to one side of the pan (in case you need extra room for the mushrooms later). Sprinkle with 1/2 teaspoon of fajita seasoning mix and place the tray with the onions only on the top rack. Roast for 10 minutes.
- While the onions are roasting, lay the mushroom slices on the other prepared pan in a single layer and brush generously with oil. Sprinkle with half of the remaining seasoning mixture. Flip, brush generously again, sprinkle with the remaining mixture.
- Remove the onions after 10 minutes and flip the slices carefully, keeping them intact. Transfer some of the mushroom slices to the pan with the onions if necessary. The mushrooms will not be flipped, so they can be close together, but not overlapping.
- Place the mushroom pan on the top oven rack and the onion pan on the second from top rack. Roast another 15 minutes, then remove from oven.
- While vegetables are roasting, slice the bell peppers and add to a large bowl with the chopped cilantro. Squeeze a lime wedge over the peppers and toss to coat and distribute the cilantro.
- Pile mushrooms, onions and peppers onto cauliflower rice, tortillas or lettuce cups and top with sliced avocados or chopped cilantro if desired.
Store leftovers in airtight containers, up to 4 days.
Keywords: FAJITAS, FAJITA, MEATLESS, VEGAN, VEGETARIAN, PORTOBELLO, PORTABELLA, MUSHROOMS, PEPPERS, EAT LOCAL, GLUTEN-FREE, GRAIN-FREE, TORTILLAS, KETO, PALEO, WEEKNIGHT MEALS, EASY MEALS