Roasted Portabello Mushroom Fajitas

Did you just smidge your nose?

I think you did.

What? Whyyyyy? Oh yes. The mushrooms.

I recognize there are those amongst us who turn a stinky eye toward mushrooms. But listen, guys. This recipe is going to change all of that.

Because no matter how much you don’t like mushrooms, it’s worth a try making mushrooms that taste like steak. And tulips. And ice skating whipporwhills. And these mushrooms do. They will defy your imagination. They will wow your senses. They will be gobbled to gone in ten seconds flat.

The secret to making ridiculously edible Portabella mushrooms, and quite frankly, ridiculously edible Portabella mushroom fajitas is this little $2 bottle of GOYA Adobo seasoning which you can buy at Whole Foods. Grab the one with cumin in it for extra awesomeness.

You’re going to toss that spice on your fajita veggies. It’s going to give it serious restaurant flavor. You’ve been warned.

You’re going to toss it on your fat slices of Portabello, right before you roast them to sizzling perfection. You’ve been warned.

Then you’re going to toss them all together into fajitas that don’t taste vegan…but they are. You may now commence the mushroom cheer.

What’s the mushroom cheer?

I dunno. I was too busy shoving my face with fajitas to get that far.

Get back to me?


Roasted Portabello Mushroom Fajitas


For the Fajitas:
1/3 cup olive oil
8-16 1/2" slices Portabello Mushrooms (you'll want 2-3 slices per fajita, plan on 2 fajitas per person)
1/2 white or purple onion, sliced very thin
2 bell peppers (any color), sliced very thin
GOYA Adobo seasoning
Small tortillas (We used Mission Blue Corn & Flax Soft Taco Tortillas and they were splendid)

Optional Toppings:
Fresh Guacamole or Avocado Slices
Fresh chopped cilantro
Yellow Corn
Black Beans
Fresh lime
Toffuti Sour Cream
Vegan Cheese Shreds


Preheat your oven to 450 degrees. Drizzle 2 tablespoons of olive oil on a baking sheet and place it in your oven while it preheats.

Drizzle 1 tablespoon of the olive oil into a large skillet, heat over high heat.

Drizzle the remaining oil over your portabella mushroom slices. Sprinkle them generously with GOYA Adobo seasoning (it DOES have salt in it, so while you're being generous, don't be OVERLY generous). Remove the preheated baking sheet from your oven, toss the mushrooms onto the baking sheet and spread them out to ensure they aren't touching each other. This will allow them to roast without so much sweating. Return the baking sheet to the oven and cook 10-15 minutes, or until the mushrooms are soft and sizzling.

Toss the onions into your hot skillet and cook until softened, about 1 minute. Add the bell peppers and cook until all the veggies are very, very wilted. This will take about 4-6 minutes and you'll want to be stirring the whole time to keep them from burning. Season with GOYA Adobo seasoning just before you remove them from the heat.

Serve your roasted portabellas with your fajita veggies. We topped ours with guacamole, Toffuti sour cream, and fresh chopped cilantro and they were perfection!