Meatless Monday Recipe: Portobello Fajitas

January 07, 2019

Meatless Monday Recipe: Portobello Fajitas

We're self-professed foodies over here at Naturally Hooked (just in case you haven't figured that out yet.) We love all kinds of food. We love a big burgers, big salads, gluten free donuts, smoothies and our list goes on. We certainly don't discriminate.

We aren't vegans or vegetarians, but we do follow 'Meatless Mondays' every week. We also aim for 1-2 additional meatless days in our week to load up on the nutrients and give our bodies a chance to properly digest the meat we do enjoy. We  love our vegetables and find our 'meatless' days are just as tasty (if not tastier) than our meat days. 

We will be sharing our favourite meatless recipes here on the blog, so do follow along!


Roasted Portabello Fajitas

Author: Happy Healthy Mama



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.



  1. 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.
  2. Slice the mushrooms and put in a large baking dish.
  3. 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.
  4. Heat the tortillas according to package directions and keep warm.
  5. Preheat  the oven to 400 degrees.  Roast the mushrooms, covered for 15 minutes.  Uncover and roast an additional 10 minutes.
  6. 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.
  7. Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer.  Enjoy!

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