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These portobello mushroom fajitas are one of my favorite recipes! This veggie fajitas recipe with homemade fajita seasoning is family friendly and vegetarian. Portobello fajitas are filling and their texture is thick and satisfying–like chicken. Mushroom fajitas are a perfect Meatless Monday recipe!

image with text

My family loves this recipe, it’s one of my favorites that I make when we’re craving Mexican food. Leave a comment below and tell me what your family and friends think of this delicious recipe!


Ingredients in Portobello Mushroom Fajitas:

  • Portobello mushrooms A nutrient dense vegetable–you can learn more about portobello mushrooms here about this antioxidant rich, anti-inflammatory vegetable.
  • Bell peppers (any color) Considered a nightshade vegetable, bell peppers can be eaten raw or cooked. They’re super high in vitamin C and other antioxidants.
  • Zucchini is a type of squash that contains calcium, iron, and antioxidants.
  • Onions contain a high amount of Vitamin C and B, as well as potassium.
  • Veggie fajita seasoning  (for the mushrooms–make sure to use the smoked paprika!)
  • Vegetable seasoning (for the other vegetables–see below for the recipe)
  • Corn tortillas, or flour tortillas–whichever you prefer.
  • Spray oil (I use olive oil or avocado oil)
image of raw mushrooms and vegetables, ready to grill

Homemade Vegetable Seasoning:

  • 2 tbsp black pepper
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp coriander
  • 2 tsp dry mustard
  • 2 tsp dill
  • 2 tsp rosemary
  • 1 tsp red pepper

Adding in a little chipotle powder will give this recipe a slightly smoked taste–try it! 

homemade seasoning in a glass jar

When slicing vegetables, make sure they’re all the same thickness. This will ensure they’re done cooking at the same time. If you prefer certain veggies less cooked and more crisp, slice those thicker. 

How to make Portobello Fajitas

  1. Slice portobello mushrooms and spray slices with oil. Sprinkle fajita seasoning on them.
  2. Slice zucchini, peppers, and onions.
  3. Place a small drizzle of oil (maybe 1 tablespoon?) and about 1T of veggie seasoning in with veggies. Toss them together.
  4. Grill at 350º for 15-20 minutes or until cooked to your liking. I prefer mine a bit undercooked, so they’re crunchy!
  5. Serve with corn or flour tortillas, on top of zoodles, or on a salad! Watch the video for my tips about making warm tortillas!

Stovetop Instructions

If cooking these fajitas on the stovetop, I’d cook over medium-high heat for 10-15 minutes or until vegetables are cooked to your liking.

top down view of grilled mushroom fajitas

How to serve Portobello Mushroom Fajitas

Serve these fajitas with corn or flour tortillas, on top of a salad, with zucchini noodles, or even add some black beans for extra protein and serve as a “bowl.” If I wanted to add more veggies to it, I’d heat up some cauliflower and serve these fajitas on a bed of warm cauliflower.

Add greek yogurt, sour cream, cottage cheese, cilantro, salsa, or squeezed lime juice as garnish.

finished fajita in a corn tortilla

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Healthy Eating Plans

21 Day Fix: One serving of this recipe is two green containers and one yellow container. You could also just fill your green container up with veggies if you’d like!

Weight Watchers: The veggies are zero points on the 2023 plan. If you’d like to add corn tortillas, add 2 points for 2 reduced fat tortillas.

2B Mindset: Without the tortilla, this is a perfect 75% dinner recipe, just add some edamame or other protein as a side dish. With tortillas, this is a great lunch recipe for 2B, just add 25% protein (edamame, tofu, tempeh) and you’re set!

close up of mushrooms and other fajita vegetables
4.17 from 6 ratings
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Portobello Mushroom Fajitas

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Approximate Serving Size: 1/2 mushroom, 1 1/2 cups of vegetables, 2 corn tortillas
Servings 4
These portobello mushroom fajitas are one of my favorite recipes! This crunchy veggie fajitas recipe with homemade fajita seasoning is family friendly and vegetarian. Portobello fajitas are filling and their texture is thick and satisfying–like chicken.


  • 2 portobello mushrooms thick slices
  • 1 cup onion sliced
  • 1 cup zucchini sliced
  • 4 small bell pepper sliced. I use red, green, yellow, and orange
  • 8 corn tortillas or flour


  • Slice portobello mushrooms into thick slices and spray with oil. 2 portobello mushrooms
  • Sprinkle homemade fajita seasoning on them.
  • Slice the onions, zucchini, and peppers. Add about 1 tbsp of oil and toss with about 1 tbsp of vegetable seasoning. 1 cup onion, 1 cup zucchini, 4 small bell pepper
  • Grill at 350º or cook on stovetop for about 15 minutes, or until vegetables are cooked to your liking.
  • Serve with corn or flour tortillas, on top of zoodles, or on a salad. 8 corn tortillas



For the 21 Day Fix: entire recipe is 8 G, 4Y (using two corn tortillas). Per serving, 2G, 1Y
Weight Watchers: 2 points per serving on the 2023 Plan when using reduced fat corn tortillas. 
2022/2023 Plan: Each serving is 2 points


Calories: 184kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 690mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2607IU | Vitamin C: 202mg | Calcium: 69mg | Iron: 2mg

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  1. Christina K says:

    Asparagus baked in the oven is also a good addition to this recipe.

  2. This is so delicious 😋, I had all ingredients and made it for lunch! Another winner! Thank you sooo much. The Best!

  3. Lori Martin says:

    5 stars
    These are delicious! Even my husband who wants some kind of meat with a meal really liked these. Loved the video to show us how you cooked them. Made the fajita seasoning and veggie seasonings. Another great recipe to add to a dinner rotation.

  4. I don’t have a grill. Stove at 350.?..

  5. Anonymous says:

    Delicious! But I have to say that it takes much longer to cut all the vegetables, etc. what’s the instructions say?😁

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