Spicy Mushroom Fajita Recipe on a plate with a bowl of cheese and half a lime

Spicy Mushroom Fajitas

This is a dish I make all the time. All the time. After you’ve given these Spicy Mushroom Fajitas a go once or twice, you can whip these dudes up without thinking twice. You can either assemble then serve, or arrange a cutesy plater. A plater filled with your toppings of choice for a build-your-own experience.

There is no wrong answer here. But, I’m partial to these Spicy Mushroom Fajitas!

*Updated January 2021

Spicy Mushroom Fajitas

5 from 2 votes
Recipe by Susanna Grace Course: MainCuisine: Tex-MexDifficulty: Medium Easy


Prep time


Cooking time




Total time



Classic Tex-Mex fajitas with a twist in 30 minutes. Spicy mushroom steaks seasoned with chili powder make these fajitas one of a kind!


  • 1 1 Green Bell Pepper, sliced

  • 1 1 Red Bell Pepper, sliced

  • 1 1 Yellow Onion, small or medium and sliced

  • 2 2 Portobello Mushroom Cap, large

  • 1/2 bunch 1/2 Cilantro, chopped, stems included

  • Salt and Pepper

  • 2 TB 2 Olive Oil

  • 2 ts 2 Chili Powder

  • 8 8 Tortillas of choice


  • Get those veggies prepped! Wash those peppers and slice them into slices. You know, length wise like you’d see in a fajita. The thickness isn’t terribly important as long as the peppers are cut as uniform as possible (1/4 to 1/2″). This ensures they cook evenly. Same with the onion, although these slices are on the thinner side (1/4″). The bell peppers and onions can go in a bowl till you’re all ready.
  • Next, grab those portobello mushroom caps and wipe down with a damp towel to remove any dirt. Then cut into thick slices, 1 inch plus thick. There! You’ve just made ‘shroom steaks! Set aside.
  • Now get that pan hot! A hot pan is a good pan. If that thing wasn’t sizzlin’ when the veg hit, it wasn’t hot enough. Take note for next time and either wait longer or slightly increase the temp on your stove. Preheating for a steel pan shouldn’t take longer than 5 mins. For a cast iron pan it could take up to 10. Start on low, and increase to medium to ensure an even distribution of heat.
  • While pan is heating, wash and chop that cilantro and set aside. Pull out your hot sauces so they don’t have the fridge chill when served. Slice up your lime(s). Cut off a chunk of the Cojita/Queso Fresca for crumbling. Maybe pull your dishes out or light a candle on the table or whip up a batch of my Not Your Average Margarita to go in that super-adorable-powder-pink Fiestaware pitcher you never use. Dream big fajita maker, dream big.
  • Turn that pan up to medium high for just a minute and then (and not until then or smoke and smoke alarms will happen) put your splash of olive oil in the pan. Grab your sliced veggie mix and cilantro and dump half. Season with S&P and Chili Powder. Take a second to spread out the veg but then LEAVE IT ALONE and step away. The veg must not be disturbed in order to get a good char on it. Don’t leave it forever, just for like 5 mins or so. Adjust heat as needed… because everyone’s stove is different and I’m not trying to burn your house down.
  • After the peppers and onions have a bit of char, but before they go limp, transfer to a bowl and repeat with any remaining veg. Again, pull the pepper/onion mixture once charred but before limp and add right on top of the first batch.
  • Now it’s time for the mushroom slices. Add more oil if the pan is looking parched. Place sliced mushrooms in your pan and let cook for 2 mins on each side. They will start to change color and release their water. The slices will remain firm, which… trust me… is perfection when you place at the base of your tortilla! No need to season these bad boys. They’ll soak up all the flavor that was left by the pepper/onion/cilantro mix.
  • Grab your tortillas and either heat in a pan on the stove or pop in the microwave to warm. A warm tortilla is a tortilla that doesn’t fall apart. Plus tortillas are better warm.
  • All that’s left is layering > and then eating > and then drinking. Oh happy day!

Recipe Video


  • Yes. You need to preheat your pan. I couldn’t be more serious. Part of the reason you veg or meat sticks to a pan is because it wasn’t evenly heated. You don’t want hot or cold spots when you go to sear or char.
  • Oil goes in the pan just BEFORE you add your ingredients. A pan can take up to 10 mins to preheat… oil takes about 10 seconds. Ever wondered why your smoke alarm activates every time you cook?
  • You will want to spread your peppers and onions out. If you dump the whole bowl in, they will steam and get mushy not char and be crunchy. To avoid the mush, just cook the veggies 1/2 at a time.
  • Fun Fact: Cilantro carries most of its flavor in the stem! That’s why you want to chop that whole sucker on up. I do toss out the very ends as they are rough and often discolored. 
  • Tortillas: I LOVE the corn/flour combo. Soft and pliable, yet sturdy and crunchy. My personal favorite heating method (yes, I have a personal favorite tortilla heating method) is on a charcoal grill. But there’s no way I’m heating up a charcoal grill just for tortillas! Time is precious. I normally double stack in a smaller pan and flip after a minute or two on each side. I don’t want them crunchy, just toasty. 
  • My fajita layering goes a little like: warmed tortilla > 2 slices of mushroom > pepper/onion/cilantro mix > avocado slices > Cojita cheese crumbles > 1/4 lime squeezed > hot sauce > My Oh My Margaritas or Topo Chico or Dos Equis with lime
  • Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 8.8g 14%
    • Saturated Fat 1.3g 7%
  • Sodium 38mg 2%
  • Amount Per Serving% Daily Value *
  • Potassium 295mg 9%
  • Total Carbohydrate 29.5g 10%
    • Dietary Fiber 4.9g 20%
    • Sugars 4.8g
  • Protein 4.1g 9%
  • Calcium 4%
  • Iron 8%
  • Vitamin D 162%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I’m all about a simple no fuss life. I’ll start by clarifying my definition of simple to avoid any possible reader confusion. By simple, I don’t mean unwrapping a frozen burrito and popping it in the microwave. I don’t mean adding water to a cup of noodles with powdered cheese. And I certainly don’t mean door side delivery!

Sure all of those things are simple, but they’re the kind of simple you need when little Jimmy’s late for soccer practice, your car got a flat, or work has sucked your soul clean out.

I’m talking about the type of simple that forces you to slow down. Take a moment to think about the food you’re putting in your mouth…possibly to be eaten at an old fashioned table in a chair with a napkin. 

If you’re such an on-the-goer that you don’t use chairs in your home, or you have no desire to turn on the stove, I can promise that my recipes will NOT make you happy. Not because they aren’t tasty but because they require a tidbit of effort. Even the one-pot-one-pan meals we’ve all come to love require getting dishes, cutting boards, utensils, and countertops dirty! Throwing that BIG DISCLAIMER out to the blue yonder so there aren’t any sad faces when dinner doesn’t hit the table in 10.

If you decide to go all crazy and whip up these Spicy Mushroom Fajitas I’d love your feedback. I mean it.
I hope you find it easy to recreate this simply delicious recipe and that you make the time to sit down to enjoy it. With no distractions other than the company of a loved one, whether it’s in person or via FaceTime!

If you make this recipe, I’d love you to come back and leave a review. While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!

Hugs, because handshakes are awkward~


  1. Simple, easy, delicious! I appreciate all of the notes and tips given here, and they came together in such a scrumptious meal! I doubled the recipe and did a batch in the oven (425° for about 20) and they weren’t as charred but they were still delicious! Totally making these again!

    • Susanna Grace

      I’m so glad to hear you and your family loved these fajitas! And love that you decided to make in the oven. Sheet Pan dinners are definitely winners. I mean, heck. I need to try these on a sheet pan now!!

  2. Samantha Denefe

    Did u know mushrooms are my favorite? Yup. I LOVE all mushrooms and dream of having my own inoculated mushroom logs one day. So keeping that recipe for then. Yay!

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