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Portobellini mushroom Fajitas

  • Total Time: 1 hour 20 minutes
  • Yield: 6 soft tortilla fajitas 1x


  • 4 Portobellini mushrooms
  • 2 sweet orange banana peppers
  • 2 sweet yellow banana peppers
  • 1 sweet red banana pepper
  • 2 stalks green onion
  • 1 ripe avocado
  • 1 1/2 cups shredded salad greens
  • 3/4 cup of shredded vegan white cheddar cheese
  • 1/2 cup of medium spicy tomato salsa (spiciness optional)
  • 1/4 cup sour cream (optional)
  • 4 teaspoons of desired hot sauce or Tabasco (optional)
  • 6 medium yellow corn soft tortillas
  • 4 table spoons extra virgin cold pressed olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 lime, 1/2 juice, 1/2 sliced
  • salt and pepper to taste


  1. Clean and slice portobellini mushrooms and place in bowl.
  2. Add 2 tablespoons olive oil, lime cumin and chili powder and toss well, set aside.
  3. Wash and slice orange, yellow and red peppers lengthwise and place in bowl.
  4. Add 1 tablespoon olive oil, salt and pepper and toss well, set aside.
  5. Preheat barbecue to 400 F.
  6. Shred lettuce and cheese.
  7. Slice up avocado.
  8. Place pieces of mushrooms on grill and cook on both side 10 minutes per side or until grill marks appear. Set aside.
  9. At the same time heat up 1 tablespoon of olive oil in a cast iron pan and saute peppers and onions till onions and peppers are cooked and are charred a bit. Set aside.
  10. Place tortilla shells on grill and heat about 1 minute a side.
  11. Place soft tortilla on plate.
  12. Spread salsa on top till slightly covered.
  13. Add grilled portobellini mushrooms, peppers and onions, and finally avocado.
  14. Top with lettuce and cheese, sour cream and hot sauce (optional).
  15. Enjoy!
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
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