Mushroom Fajitas

These portabella mushroom fajitas come together easily in less than 40 minutes!

Course Dinner

Cuisine American, Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 45kcal

Author Ashley C.

Ingredients

2 limes freshly juiced
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
12 ounces portabella mushrooms with the stems removed and the tops sliced
1 green bell pepper deseeded and sliced
1 red bell pepper deseeded and sliced
1 yellow bell pepper deseeded and sliced
1 large red onion sliced

Instructions

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.

Notes

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.

Nutrition