This Roasted Portobello Fajitas recipe is a healthy recipe even the meat lovers will enjoy!
I first published this recipe way back in 2011. Hard to believe! It’s been a favorite for years, but needed some fresh pictures, so I took some new photographs and am republishing it so new readers can discover it. Too many of you probably missed this buried in the archives and it’s a good one! The rest of the text is from 2011 except the update at the end. I hope you give this one a try!
One of the most frequent questions I get is, “How do I get my man to agree to more meatless meals?” The best way is to start with his favorite meals.
Brainstorm ways you can take the meat out and add something that can take its place. That way, you are delivering him the flavors he already likes and just making a few changes to make the meal without the standard ingredient.
I’m featuring one of those meals today. If your man likes steak fajitas, he’ll like these roasted portobello fajitas. Portobello mushrooms are an excellent stand-in for meat. They have a hearty texture and absorb flavors well when marinated. Tim was super impressed and I think your guy will be, too.
I just realized I’m sounding a little sexist. Even though the majority of my readers are female, I shouldn’t assume women are always the healthier-eating gender. I know it can be the other way around. Sometimes it’s the man who has to persuade the woman to eat better. So if you are a guy reading this, just change the word “man” to “woman” in the previous paragraphs. Better yet, let’s just say “your person.” 
I feel better now. On to the recipe.
Roasted Portobello Fajitas
- Prep Time: 10 minutes + marinating time*
- Cook Time: 25 minutes
- Total Time: 23 minute
- Yield: 8 fajitas
Ingredients
For the Marinade
- 1/4 cup avocado oil
- 1/4 cup lime juice (juice from about 2 limes)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
For the Fajitas
- 5 portobello mushrooms
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- avocado oil
- salt and pepper
- 8 corn or whole grain tortillas, fajita sized
- Optional Toppings/Additions: brown rice, shredded cheese, guacamole, sour cream, tomatoes/salsa, etc.
Instructions
- Wash and dry your mushrooms. Gently de-stem them: hold cap in one hand, and grab the stem with your dominate hand. Gently twist the stem and pull away from the cap.
- Slice the mushrooms and put in a large baking dish.
- In a small bowl, mix together all of the ingredients for the marinade. Pour the marinade over the sliced mushrooms. Use your hand to turn the mushrooms over so they are coated on all sides. Cover with foil and let marinate for at least 30 minutes.
- Heat the tortillas according to package directions and keep warm.
- Preheat the oven to 400 degrees. Roast the mushrooms, covered for 15 minutes. Uncover and roast an additional 10 minutes.
- While the mushrooms are roasting, heat some oil in a medium pan over medium heat. Add the onions and peppers and season with salt and pepper. Sauté until they are soft and starting to brown, about 10 minutes or so.
- Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer. Enjoy!
Notes
When I’m in a hurry, I’ve made these without the marinating time. They are still good, but I like the flavor better when they have time to marinate.
Nutrition
- Serving Size: 1 fajita
- Calories: 133
- Sugar: 2 grams
- Fat: 7 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 2 grams
If you make this or any Happy Healthy Mama recipe, I would love to see it! Take a quick pic and share it on Instagram or Facebook and tag me @happyhealthymama I can’t wait to see what you’re making!
I updated these photos just in time for Cinco de Mayo! Even though fajitas are technically Tex-Mex, I think these would be a great way to bring some Mexican flavors to your kitchen for the Mexican celebration.
You need a margarita with them, of course. You can make this Classic Margarita Recipe that is a favorite by everyone who tries it, OR I have a new margarita recipe coming your way on Friday. Hint: buy some blanco tequila, Cointreau, and fresh or frozen mango! Coming Soon—>
Want to save this Portobello Fajita Recipe for later? Here’s an image to save to your Pinterest recipe board!
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