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Portabello Mushroom Fajitas. A quick and easy weeknight meal that's so healthy but tastes like a cheat meal it's so good!

Portabello Mushroom Fajitas

  • Author: Kitschen Cat
  • Total Time: 20 mins
  • Yield: 4 1x


  • 2 tablespoons olive oil (affiliate)
  • 4 portabello mushroom caps, cleaned and sliced
  • 1 red pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 jalapeño, seeded and minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fajita seasoning
  • 8 small corn tortillas
  • 2 avocados mashed and mixed with 1 tablespoon lime juice and 1/4 teaspoon salt
  • 1/4 cup cilantro sprigs
  • 1/4 cup queso fresco, crumbled


  1. In skillet over medium high heat, heat oil and then add mushroom, red pepper, yellow onion, jalapeno, salt, pepper, and fajita seasoning.
  2. Cook until veggies are soft and mushrooms begin to slightly caramelize.
  3. To assemble fajita, scoop veggie mixture into tortilla and then top with mashed avocado, cilantro sprigs, and queso fresco.
  • Prep Time: 10 mins
  • Cook Time: 10 mins