Grilled portobello fajitas

I just can’t get enough grilled vegetables. Matt and I have made grilled portobello fajitas a few times now and they are becoming a favorite of ours. I’m pretty excited that my husband agreed to try completely vegetarian fajitas, especially since they have these giant mushroom slices. It’s only been very recently that he’s come around to liking mushrooms. Since I love mushrooms I’m pretty excited we get to cook with them more often these days.

You will need a grill pan for this recipe. I guess it would be possible to use skewers, but this seems like a lot of extra unnecessary work. Get yourself a grill pan if you don’t have one – it’s worth every penny.

The ingredients are pretty flexible, but here’s what we used:

– 1 package of sliced portobello mushroom caps

– 1 bell pepper (we used red)

– 1 white onion

– 2 jalapeños (we deseed ours. Once again go by your own tastes, this can be spicy or you could leave them out completely)

– Fajita seasoning (you can buy this as a packet or you if you have this spice in your kitchen you can just add a tbsp or more depending on your preference)

– 2 tbsp oil (we use coconut)

– 2 tbsp vinegar

– 4 tortillas (depending on how large they are, the vegetable mixture could fill more)

– Optional – avocado to add at the end

First you slice the vegetables, keeping them in long thin strips (aka: Julienne). Put the vegetables into a resealable bag or Tupperware. Add the coconut oil, the vinegar, and the fajita seasoning, shake to coat. Place the veggies in the fridge for at least an hour or more to let them marinate. It isn’t crucial they marinate, but it does make it tastier! When you are ready, heat the grill to a medium high heat.

First, grab those big mushroom slices and put them in the grill pan.


Grill the mushrooms until they are soft, they will shrink down some in size. Remove the mushrooms from the pan and temporarily set aside. Add the rest of the vegetables to the pan and grill them.


Once all the vegetables are cooked, add the mushrooms back in to the pan for another minute, just to get them all back to the same temperature.

That’s it… seriously it’s so easy. When we made ours we used the uncooked tortillas (like these) and heated them on a griddle to cook them right before assembly. I also mashed an avocado up to spread on there as well (because I’m extremely addicted to avocados).

Final result may not look gorgeous, but it was so good. And really easy!


You honestly don’t notice there isn’t meat. It’s hearty and flavorful.

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