Gluten-Free Vegan Portobello Fajitas

Gluten-Free Vegan Portobello Fajitas with Bell Peppers

GF Vegan Portobello Mushroom Fajitas

Fajitas have long been a favorite dinner of mine. My mom used to make them several times a year when I was growing up and we always looked forward to Fajita Night. There’s just something wonderful about the sizzling hot filling rolled into a soft tortilla with an array of favorite toppings. It had been awhile since I made fajitas for my little family. McCormick has come out with new gluten-free seasoning mixes and I was asked if I would like to sample them to use in my everyday cooking. I was raised on McCormick taco seasoning mix and I’ve missed using it! The gluten-free taco seasoning mix is great for tacos, but it makes the best fajita seasoning too. We like to add a good squeeze of fresh lime juice, but other than that, it’s all about the spice mix packet. These Portobello Fajitas sure hit the spot when you’re craving something fresh and filling.



McCormick’s newly launched line of seasoning mixes are certified gluten-free by the National Foundation for Celiac Awareness. They are just as affordable as the regular varieties, too, and are available at most grocery stores nationwide. You can find them in the same section as the spices and other spice mixes. Exciting, no? (I’m probably a little too excited about it.)

Portobello mushrooms are an easy favorite for vegetarian fajitas – they are meaty and full of flavor. Four out of five members of our family love mushrooms, so I’ve been trying to incorporate them once or twice a week into our meals. (That other picky member will come around eventually, I’m sure.) The flavor of the portobellos deepens as they brown, and goes nicely with the sweet peppers and onions. There’s just the right amount of spice and tanginess from the fresh lime juice.

The best part about these is that you can have dinner on the table in about 40 minutes. I slice up the mushrooms and veggies, give them a little toss with a bit of oil, lime juice, and the McCormick taco seasoning packet and let them sit for a few minutes while I get the toppings ready. Then the mushrooms and veggies cook for about 10-15 minutes and they’re ready to go. I think we’ve decided that this is our new favorite, fast and easy meal. (And if you’re not into portobellos, you could use squash or sweet potatoes instead.) We like them topped with sliced avocados, cashew (or dairy) sour cream, pico de gallo, and a sprinkling of cilantro. It’s a great meal for those nights when you don’t have much time, but still want something healthy and filling without  having to hit the drive-thru.

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Gluten-Free Vegan Portobello Fajitas with Bell Peppers

Gluten-Free Vegan Portobello Fajitas

A flavorful, perfectly spiced fajita recipe made with thick slices of portobello mushrooms, bell peppers, and onions seasoned with gluten-free taco seasoning mix.

  • Total Time: 40 mins
  • Yield: 6 1x


Units Scale
  • 12 ounces (about 4 large) portobello mushrooms
  • 3 bell peppers, assorted colors, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 package McCormick Gluten-Free Taco Seasoning Mix
  • Juice of 1 large lime
  • 2 Tablespoons flavorless oil, such as grape seed or avocado, divided
  • For serving:
  • 12 corn tortillas (or more)
  • pico de gallo
  • sliced avocados
  • lime wedges
  • cashew sour cream
  • cilantro


  1. Clean portobello mushrooms by wiping the tops. Remove gills with a spoon, if desired. Cut each cap into generous 1/4-inch thick slices. Place in a bowl or casserole dish along with the peppers and onions. Drizzle the lime juice and 1 Tablespoon of the oil over the mushrooms and vegetables. Sprinkle the McCormick Gluten-Free Taco Seasoning Mix over the top. Toss gently to coat. Let stand for 5-10 minutes.
  2. Meanwhile, heat a very large cast-iron or non-stick skillet over medium-high heat. Add the remaining 1 Tablespoon oil. Add the mushrooms and veggies to the skillet, working in batches, if needed. Cook, stirring frequently, until the vegetables start to soften and the mushrooms begin to brown. If things start to stick to the pan, add a little water to the pan and scrape up the browned bits. This should take about 10-15 minutes.
  3. Remove the skillet from heat and keep warm until ready to serve.
  4. To serve – place some of the mushroom filling into a warm corn tortilla and top with desired toppings. Serve immediately.


This makes 6 big servings, plus you may have some leftovers for the next day.

  • Author: Lindsey Rose Johnson
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Main Dish
  • Cuisine: Mexican


Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of the McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post. I was compensated for my time. All opinions expressed are 100% my own.

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  1. Delicious! My family just finished eating these and declared them DELECTABLE! We didn’t even need to use any toppings besides some mild picante sauce.

  2. Just made these. They’re great! Paired them with homemade (vegan) refried beans. Great lunches, all packed and ready for me to take to work for the week!

  3. This was amazing! I made it today for lunch and added some rice and guac to the burrito!!! soo goood!!! Also used flour tortilla… (maybe not so vegan.. but vegetarian at the least!)

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