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Mushroom Fajitas

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The classic Tex-Mex dish, but with SIZZLING MEATY MUSHROOMS instead of MEAT! Perfect for a quick weeknight meal!

One of my favorite things to do on a lunch break from my old office jobs, was to go to a sit down Mexican or Tex-Mex restaurant, you know the kind with the red tuck and roll booths, dimly lit, usually with candles or fake candles, and order a big plate of enchiladas or fajitas and a margarita. Heck, I liked to do that any old time, I actually really miss that since I don’t know of any joints like that that serve vegan food! If you do, let me know!

But making these at home, I honestly got a flashback to that food, in fact, I might liked it more even! And I didn’t have a margarita either! Next time I gotta do that for the full experience.

Now I made this recipe not only because I was craving this, but because I want to start developing super easy recipes for beginners (or lazy seasoned vegans like myself too!) an this seemed like the perfect fit.

Serve this with corn or flour (my preference for fajitas!) and maybe some rice and beans! Whatever you like!



  • Portabella Mushrooms – Instead of steak or chicken, we are using portabellas, which are pretty dang meaty! If you want something with more protein, you can make the recipe for my Tofu Cheesesteak or the Soy Curl Cheesesteak instead!
  • Bell Peppers – I used the classic combo of red and green bell peppers. Make sure you cut out the white parts as they have a lot of water and will make them soggier. You can also use any peppers you like, Poblano or Jalapenos work great too and will make it spicier.
  • Onions – I recommend white or brown (yellow) onions. Cut them pole to pole instead of around the equator for better onion taste and texture!
  • Fajita Seasoning – You can use a premade store bought mix, or my Taco Seasoning HERE. Or just do like I usually do and adlib with some of your favorite seasonings. I’ve also provided a quick and easy seasoning blend recipe below!

cooking gear

  • Cast Iron Skillet – this recipe was made for cast iron skillets (or carbon steel) as we want to get things as hot as we can for a quick cook that will give us that smoky charred flavor that fajitas are known for. If you don’t have a cast iron or carbon steel you can still totally make this recipe, but you might not get the same kind of flavor, and it might take longer (but still be totally delicious!)
  • Depending on the size of your pan you may need to cook the veggies in batches. Just make sure you don’t overcrowd the pan as this will cause them to steam and not get a good blackened charred surface.


Refrigerate leftovers and use in 1-2 days, you can half the recipe too if you don’t think you’ll eat this much, but it’s really good!!

other recipes you might like!

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Mushroom Fajitas

Thee Burger Dude
5 from 5 votes


  • 4 large portabella mushrooms
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 large onion
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chipotle powder for spice
  • Salt and pepper
  • Neutral oil
  • Tortillas


  • To make the fajita seasoning, combine the garlic powder, cumin, smoked paprika and chipotle powder and mix together.
  • Remove the stem from the mushrooms. Optionally, you can scoop out the gills. I've tried cooking this with and without the gills, and I do think I prefer it without the gills, but there's not a huge difference so leave them in if you wanna. Next, slice the portabellas about 1/2" thick.
  • To prep the bell peppers, cut off the bottom and top, then slice it lengthwise so it's one big filet. Take out the seeds and guts, and cut out the white parts as well. Slice them into strips about 1/4" thick.
  • Slice the onion pole to pole about 1/4" thick as well.
  • Over high heat, on a cast iron skillet, add about 2 Tbsp of a high smoke neutral oil and once it's smoking hot, add in the mushrooms. Add in a pinch of salt, stir to incorporate. Depending on the size of your pan you may need to do this in batches. Just make sure you don't overcrowd the pan.
  • Let them mushrooms sit for 90 seconds or so, then flip and season with a few good pinches of the fajita seasoning. Let them sit for another 90 seconds, stir fry as needed, but once they are browned and softened (but not mushy!) remove them, and repeat with the next batch of mushrooms.
  • To cook the bell peppers and onions, it's basically the exact same process. Add as many as you can without crowding the pan. Season with salt and fajita seasoning, and stir as needed, until they are softened and charred. Make sure you don't overcook them as they'll get mushy and gross!
  • Once the veggies are cooked to your liking, serve in a tortilla, with beans and rice and anything nice and enjoy!
Tried this recipe?Let us know how it was!

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