Portobello Mushroom Fajitas

A vegetarian take on fajitas made with lime and garlic roasted portobello mushrooms, topped with fresh cilantro and a smoky chipotle yogurt sauce.

  • Serves 3 - 4
  • 15 mins prep, 35 mins cook 50 mins total


  • 3 medium portobello mushrooms (about 1 pound)
  • 3 Tbsp lime juice
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp ground cumin
  • ¼ tsp ground chipotle or smoked paprika
  • ¼ tsp salt
  • 2 Tbsp olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 sweet bell peppers, cut into strips
  • 1 jalapeno, seeded and finely diced
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 8 – 12 corn tortillas

Chipotle Yogurt Sauce

  • ½ cup Greek style yogurt
  • ¼ cup Que Pasa chipotle salsa
  • 2 Tbsp chopped cilantro
  • A squeeze of lime juice
  • Pinch of salt
  • Avocado slices for serving
  • Lime wedges for serving
  • Cilantro for serving


  1. Preheat the oven to 375F. In a medium bowl, whisk together the lime juice, olive oil, garlic, cumin, chipotle, and salt. Add the portobello mushrooms to the bowl and toss to coat. Place the mushrooms face down with any remaining marinade in an 8 inch baking dish. Roast in the oven for 30 – 35 minutes, until the mushrooms are nicely coloured and cooked through. If it gets too dry at any point, add a splash of water to the pan.
  2. In the last 15 minutes of cooking the mushrooms, heat a large skillet over medium heat. Add the olive oil and saute the onions with a few pinches of salt until soft and getting golden, about 10 minutes. Add the jalapeno, garlic, cumin, chili powder and peppers and continue cooking until the peppers are soft, another 5 – 10 minutes. If at any point the mixture starts to stick, add a tablespoon or so of water.
  3. While the peppers are cooking, combine the yogurt, chipotle salsa, lime juice, cilantro and salt in a small bowl. You can also prepare this the day before.
  4. Once the mushrooms are cooked, slice them and add them to the pepper and onion mixture.
  5. Serve the mushroom and pepper mixture over warm corn tortillas, topped with slices of avocado, chopped