In 30 minutes or less, you can have these healthy, flavorful, sheet pan mushroom fajitas on the table. They’re a delicious way to enjoy a plant-based meal, or for hybrid households with vegans and omnivores (they can always add meat!). Enjoy this recipe for weeknight meals, or for special occasions, like Cinco de Mayo!
Sheet Pan Mushroom Fajitas for a Fast & Flavorful Plant-Based Meal
Please note that some taco seasonings do contain milk, which is why I’ve linked to my homemade seasoning. It’s super-simple to make, and uses common spices that you can find at almost any grocery store. And be sure to choose your tortillas wisely. Brands do exist that contain milk, and of course, some contain wheat and/or soy. Choose the tortillas that work for your dietary needs! And you can certainly enjoy this fajita mix in butter lettuce wraps or romaine boats, if preferred.
Portobello mushrooms are a natural in fajitas. The slices are long and a little “meaty,” and they roast up well. But in a pinch, you can use thickly sliced baby bellas or cremini mushrooms.
This Sheet Pan Mushroom Fajitas recipe with photo was shared with us by mushroomcouncil.com.
Special Diet Notes: Sheet Pan Mushroom Fajitas
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free (check your tortillas!), vegan, plant-based, and vegetarian. You can even make it a paleo meal with coconut or almond flour tortillas.
- 2 large portobello mushroom caps, sliced into ¼-inch strips
- 2 medium yellow onions, sliced into ¼-inch strips
- 2 large red bell peppers, sliced into ¼-inch strips
- 2 tablespoons oil
- 2¼ teaspoons dairy-free taco seasoning
- 6 (6-inch) flour tortillas or gluten-free tortillas, warmed
- ¼ cup roughly chopped cilantro, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Salsa, for garnish (optional)
- Hot sauce, for garnish (optional)
- Lime wedges, for garnish (optional)
- Preheat your oven to 400ºF, and line a large 18x13-inch baking sheet with parchment paper.
- In large bowl, toss together the mushrooms, onions, peppers, oil, and taco seasoning, until evenly coated.
- Spread the vegetables out in a single layer on your prepared baking sheet.
- Roast the vegetables for 25 minutes, tossing halfway through, until fork tender and the edges are slightly browned.
- Serve with warmed tortillas, cilantro, sliced avocado, salsa, hot sauce, and lime wedges, as desired, for topping.