Seared Portobello Fajitas Recipe

Name: Seared Portobello Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips; 1 large red onion, halved and cut into 1/4-inch slices; 1 serrano chili, seeded and minced; 3 cups fresh Baby Spinach; ¼ teaspoon ground cumin; ¼ teaspoon dried oregano; salt; fresh ground black pepper; 4 (10 inch) flour tortillas, warmed; 1 cup salsa (homemade or store-bought)

Servings: persons

2 tablespoons olive oil
3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips
1 large red onion, halved and cut into 1/4-inch slices
1 serrano chili, seeded and minced
3 cups fresh Baby Spinach
¼ teaspoon ground cumin
¼ teaspoon dried oregano
salt
fresh ground black pepper
4 (10 inch) flour tortillas, warmed
1 cup salsa (homemade or store-bought)

1
In a large skillet, heat the oil over med-high heat.
2
Add the mushrooms, onion, and chili, and cook until seared on the outside and slightly softened, stirring occasionally, about 5 minutes.
3
Add the spinach and cook until wilted, 1-2 minutes.
4
Season with the cumin, oregano, salt and pepper to taste.
5
To assemble the fajitas, place 1 tortilla on a work surface.
6
Spread with 1/4 of the mushroom mixture.
7
Spoon 1/4 cup of the salsa on top and roll up tightly.
8
Repeat with remaining ingredients; serve immediately.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 large portobello mushroom caps, lightly rinsed, patted dry, and cut into 1/4-inch strips, 1 large red onion, halved and cut into 1/4-inch slices, 1 serrano chili, seeded and minced, and more.

Yes, Seared Portobello Fajitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Portobello Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions