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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