Portabella Mushroom Fajitas


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These savory mushroom fajitas have a bit of a kick!

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Time needed

30 min preparation

Serving Size / Yield

6 fajitas


  • 1 Tbs. vegetable oil
  • 1 clove garlic, finely chopped
  • 1 tsp. ground cumin
  • 12 oz. fresh baby portabella or crimini mushrooms, thinly sliced (6 C.)
  • 1/2 tsp. salt
  • 2 C. frozen bell pepper and onion stir-fry (from 1-lb. bag)
  • 1/4 C. chopped fresh cilantro
  • 2 Tbs. lime juice
  • 6 flour tortillas (8 to 10 inch)
  • guacamole or sour cream, if desired
  • chunky salsa, if desired

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In 10-inch skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.  Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

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