This Roasted Portobello Fajitas recipe is a healthy recipe even the meat lovers will enjoy!
Save This Recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!
By submitting this form, you consent to receive emails from Happy Healthy Mama.
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
- Total Time: 0 hours
- Yield: 8 fajitas 1x
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.
- Prep Time: 10 minutes + marinating time*
- Cook Time: 25 minutes
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!
We will make these over and over and over…We are meat eaters who are very veggie heavy and constantly looking to decrease (but likely not eliminate entirely) our animal consumption. I love MANY of your recipes, but my husband is harder to please. He raved about these, and our 4 year old didn’t recognize the portobellos as any different than steak!
We served these with guacamole and shredded cabbage (purple, as I’m a little obsessed lately), as well as beans, rice and salad. HUGE HIT! Thank you 🙂
Never thought it could be so tasty. The full plate was blank within 20 minute.
LOVE it!
Looks absolutely delicious and lovely click!
Thanks so much!
There were so juicy and flavorful! I also put a little chipoltle powder for some kick. Yum
Oooh chipotle powder sounds like a fabulous addition!
These fajitas look great! I have all the ingredients minus the mushrooms so will see if my farmers market has any tomorrow 🙂
I hope you found some!
Only thing I might do is cut back on the oil, it’s not all needed. Or simply spraying the mushrooms with coconut cooking spray will do the trick, drizzle with lime, and season to taste. I also am going to grill my mushrooms. That should save a lot of calories (oil wise) I’m also going to add broccoli to my veggie mixture. The local Mexican place here adds broccoli into their quesadilla veggies, and it’s great. Sub greek yogurt for sour cream, and add some salsa and light cheese on and this will be a great, very low calorie weight watchers meal.
Thanks for sharing your ideas to adapt this to less calories! I love the idea of adding broccoli, too.
OMG perfect for me and my little one but DH wouldn’t touch it with a 10 foot pole. He is super picky and mushrooms, onions and peppers are on the no list. Sometimes I want to throttle him I swear. I think this just might get added to the lists for those nights when he isn’t going to be home anyway!
Your comment made me laugh! 🙂 Oh, picky husbands. Glad to hear at least you and your LO liked it!
Loved these!! So yummy! I’ve told more people about how much I loved this meal – hope they try it 🙂
Thanks so much for helping me spread the word! 🙂
Maryea,
Just wanted to let you know that all of us loved these. There were absolutely no leftovers—which always signals a good meal. Thanks for the recipe…we will definitely make them again.
So glad you liked them! I can’t wait to make them again.
These look better than regular fajitas!! And oh so easy 🙂 🙂
I grew up loving fajitas and these are definitely better!
I can totally relate to the “meat eating man” problem!! I love fajitas and I think I could definitely get my husband to eat these. Portobellos are the best!
These are very carnivore-friendly. 🙂
ahhhhh yum!!!!!!!! There is a restaurant nearby that makes these! I need to try this at home! <3
Can we come and live at your house? Haha 🙂 These sound yummy – and I think my hubby would love them! Does Meghan like them? How do you “toddler-fy” them? 🙂
Sure, come on over, but you’re on dishes duty. 🙂 Meghan won’t eat anything all mixed together like this, so I have to deconstruct it. I don’t know if this is normal toddler behavior or if it’s just my daughter. She wasn’t too fond of the mushrooms, though. I think it was a texture thing. Every kid is different though!
Hmmm I was just thinking portobellas. Thanks!
These look absolutely delicious! I cannot wait to try them. In fact, I happen to have all the ingredients because I was planning to make portobello steaks this week and I wasn’t super excited about the recipe. I may make these babies instead. My guys favorite meat meal is probably: Beef hamburgers and french fries. He’s as all-american as they come, seriously! I don’t know how you might make that over unless you used beans. I do want to try Mama Peas recipe on her website with the cheese stuffed bean burgers. Those look really good and might be a good stand in for a good hamburger. Anyway, I think we will try these tomorrow night. Thanks!