Vegetarian Portobello Mushroom Fajitas
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These Vegetarian Portobello Mushroom Fajitas are a healthy 30 minute meal for busy nights. You can even get a head start on this recipe by prepping ahead!
The last 30 minute (or less!) dinner that I shared was this 20 Minute Healthy Taco Salad recipe. I guess I’ve been craving Mexican flavors because this month for 30 Minute Thursday we have these delicious Vegetarian Portobello Mushroom Fajitas on the menu!
You’ll love this recipe because you can either make it all at once in just half an hour, or you can prep part of it ahead to make your dinner-making process even faster. You know, for those nights when you’re just getting home and have basically no time to get dinner on the table before heading out to your kids’ softball game or swim practice.
To meal prep these Vegetarian Portobello Mushroom Fajitas:
- Chop the mushrooms, bell peppers and onion, place in a zip-top bag in the refrigerator.
- Whisk together all marinade ingredients, store in the refrigerator.
- If you like, you can even cook the veggies and then just reheat at dinner time.
I serve these fajitas with smashed avocado and black beans for protein. My kids aren’t big on mushrooms or onions, but I’m sure to offer them the veggies as well as beans and cheese for filling their tortillas. If they’re exposed to new foods enough times, they will discover new flavors that they enjoy.
In the meantime, you’ll be happy knowing that you can cook one dinner that everyone can customize to their own preferences. In my house, that means mostly beans and cheese for the kids, and lots of vegetables for me! (The recipe doesn’t call for cheese, but I grate some for my kids to have with their fajitas.)
Try my easy Crockpot Chicken Fajitas recipe next!
My friends also have some delicious recipes to share with you this 30 Minute Thursday! (On the first Thursday of every month we each share a 30 minute dinner recipe.) I’m saving these to add to my meal plans in the coming weeks!
Creamy Sausage and Mushroom Rigatoni by Pumpkin ‘N Spice
Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa by Floating Kitchen
Chicken Caesar Pasta Salad by Life Made Sweeter
Blackened Fish Taco Bowls with Corn Salsa by Bake Eat Repeat
One Pot Creamy Vegan Caprese Pasta by She Likes Food
One Pot BBQ Chicken Pasta by The Recipe Rebel
- 2 tablespoons olive oil
- 2 tablespoons lime juice*
- 2 cloves garlic, minced
- ½ jalapeno, ribs and seeds removed, finely chopped
- ¼ cup chopped cilantro
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 portobello mushrooms
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 1 avocado
- 8 whole grain tortillas
- for serving: 15 ounce can black beans, rinsed and drained
- Make the marinade: In a large bowl, whisk together olive oil, lime juice, garlic, jalapeno, cilantro, salt and pepper.
- Wipe the portobellos with a damp towel. Pull out the stem and use a butter knife or spoon to scrape out the gills. Slice into ½-inch thick slices and add to the marinade bowl.
- Add the sliced bell peppers and onions to the bowl and toss gently with your hands to combine.
- Heat a large pot over medium-high heat. Pour in the vegetables and marinade. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
- Meanwhile, pit and peel the avocado. Smash it in a bowl and mix in a little lime juice and a pinch of salt, if desired.
- Serve vegetables in warmed tortillas, with smashed avocado and black beans.
**Nutrition information will vary by brand of tortilla, etc.
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