Portobello Fajitas

Who doesn’t perk up when that skillet of sizzling fajitas passes by the table in a Mexican restaurant?  This is an excellent opportunity for a vegetarian meal.  Using portobello mushrooms and squash is a great way to make this meal an even healthier choice. I decided to give it a try with homemade fajita seasoning. It was a success, so I thought I’d share.

Homemade Fajita Seasoning:

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon onion granules or onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Better than Bouillon Vegetable Base
  • 1/3 cup water


  • 2 portobello mushroom caps
  • 1 medium zucchini or yellow squash
  • 1/2 a medium onion
  • 1 large bell pepper


Mix the dry ingredients for the fajita seasoning

Fajita Seasoning Mix
Fajita Seasoning Mix

Chop the portobello mushroom caps, onion, bell pepper, and squash.

Chopped squash, bell pepper, onion, and portobello mushroom
Chopped squash, bell pepper, onion, and portobello mushroom


Heat a couple of tablespoons of oil in a large skillet.  Cook the vegetables on high 3-5 minutes. Add the fajita seasoning with the vegetable base and 1/3 cup water. Stir until the sauce thickens.

Fajita Vegetables in a Skillet
Fajita Vegetables in a Skillet

Serve with your favorite fajita toppings.

Portobello Fajitas with all the Fixin's
Portobello Fajitas with all the Fixin’s


2 thoughts on “Portobello Fajitas”

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