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Portobello Mushroom Fajitas

Portobello Mushroom Fajitas
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Serving Size: 3-4 servings
A vegetarian take on fajitas made with lime and garlic roasted portobello mushrooms, topped with fresh cilantro and a smoky chipotle yogurt sauce.


  • 3 medium portobello mushrooms (about 1 pound)
  • 3 Tbsp lime juice
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground chipotle or smoked paprika
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 sweet bell peppers, cut into strips
  • 1 jalapeno, seeded and finely diced
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 8 - 12 corn tortillas


  • ½ cup Greek style yogurt
  • ¼ cup Que Pasa chipotle salsa
  • 2 Tbsp chopped cilantro
  • A squeeze of lime juice
  • Pinch of salt
  • Avocado slices for serving
  • Lime wedges for serving
  • Cilantro for serving


  1. Preheat the oven to 375F. In a medium bowl, whisk together the lime juice, olive oil, garlic, cumin, chipotle, and salt. Add the portobello mushrooms to the bowl and toss to coat. Place the mushrooms face down with any remaining marinade in an 8 inch baking dish. Roast in the oven for 30 - 35 minutes, until the mushrooms are nicely coloured and cooked through. If it gets too dry at any point, add a splash of water to the pan.
  2. In the last 15 minutes of cooking the mushrooms, heat a large skillet over medium heat. Add the olive oil and saute the onions with a few pinches of salt until soft and getting golden, about 10 minutes. Add the jalapeno, garlic, cumin, chili powder and peppers and continue cooking until the peppers are soft, another 5 - 10 minutes. If at any point the mixture starts to stick, add a tablespoon or so of water.
  3. While the peppers are cooking, combine the yogurt, chipotle salsa, lime juice, cilantro and salt in a small bowl. You can also prepare this the day before.
  4. Once the mushrooms are cooked, slice them and add them to the pepper and onion mixture.
  5. Serve the mushroom and pepper mixture over warm corn tortillas, topped with slices of avocado, chopped

In This Recipe

About The Author

Joey Armstrong

Collaborating their talents with their passions for food & photography, Joey Armstrong & Melissa Quantz work (very well) together to develop recipes & photograph them. Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong. Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.

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