Portobello Fajitas

Servings: 4  –  Total Time: 20 minutes


  • 1 tablespoon olive oil
  • 4 portobello caps, sliced with stems and gills removed
  • 1 red onion, sliced
  • 1 green bell pepper, sliced
  • 1/4 teaspoon cumin
  • shredded Mexican cheese blend
  • 8 fajita-sized tortillas
  • shredded lettuce
  • diced tomatoes


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, bell pepper, and cumin. Cook for 8 minutes, or until vegetables are soft.
  2. Using a spatula, scoop vegetables into tortillas and garnish with lettuce, tomato, and cheese.

Adapted from Kitchen Trial and Error’s Portobello Mushroom Fajitas recipe.


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