12ounces portabella mushroomswith the stems removed and the tops sliced
1greenbell pepperdeseeded and sliced
1redbell pepperdeseeded and sliced
1yellowbell pepperdeseeded and sliced
1large red onionsliced
Preheat the oven to 400 degrees Fahrenheit and line a 12x16 inch baking pan with foil.
Whisk the lime juice, olive oil, garlic powder, onion powder, salt, chili powder and cumin together in a small bowl then set aside.
Add the mushrooms, peppers and onions to a prepared baking pan then pour the sauce on top and toss to combine.
Bake for 10 minutes and toss then bake for 10 more minutes or until the peppers and onions are soft to your liking.
Serve with tortillas, sour cream, guacamole, lime wedges and freshly minced cilantro for garnish, if desired.
Nutritional information does not include any additional toppings. Storing: Leftover mushroom fajitas can be stored in an airtight container in the fridge for up to four days. Because the vegetables contain a high amount of water, freezing is not recommended as they will become too mushy when thawed.Reheating: To reheat leftovers, simply add them to a skillet over medium heat until warmed through. You can also reheat them in the microwave, but be careful not to overcook or they will become mushy.