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Portobello Mushroom Fajitas


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  • 3 tablespoons water
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil or cooking oil
  • 2 large garlic cloves minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano crushed
  • 10 ounces portabello mushrooms thinly sliced
  • 1 medium red, green, or yellow sweet pepper cut thin strips
  • 4 green onions cut 1 1/2" pieces
  • 6 flour tortillas - (7" dia)
  • Lime wedges (optional)


Servings 6


Step 1

For marinade, in a large plastic bag combine water, lime juice, oil, garlic, cumin, and oregano. Add mushrooms, pepper strips, and green onions; turn bag to coat. Marinate at room temperature for 15 to 30 minutes.

Meanwhile, wrap toruntilas in foil. Heat in a 350 degree oven for 10 minutes to soften.

For filling, in a large nonstick skillet cook undrained vegetables over medium-high heat about 8 to 12 minutes or until peppers are tender and most of the liquid has evaporated; stirring occasionally.

To serve, spoon mushroom filling onto tortillas; roll up. If desired, serve with lime wedges.

This recipe yields 6 side-dish servings.

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