Oven Roasted Sheet Pan Portobello Mushroom Fajitas (Vegan + Gluten-Free)
A Healthy, Mouthwatering & Easy To Make Sheet Pan Mushroom Fajitas Dinner. 7 Ingredients, A Few Spices & Topping. Dinner Is Ready In Under 30 Minutes.
Servings: 9 Fajitas
Calories: 133kcal
Equipment
- 2 large baking sheet
- Parchment Paper
Ingredients
Sheet Pan Portabello Mushroom Fajitas
- 10-12 (~1 ½ pounds) large Portobello mushrooms - stems removed
- 1 (~8/9 ounces) large Red Onion
- 1 large Red Pepper
- 1 large Green Pepper
- 1 large Yellow Pepper
- 2 medium Limes
- 1 package - store bought gluten free vegan fajitas spice mix
- 1 tablespoon Olive oil
- 10 8-inch flour gluten-free tortillas
- 1 Avocado
Instructions
- Preheat oven to 400 degrees. Place pieces of parchment on two full size baking sheets.
- Prepare vegetables by slicing portobello mushrooms, bell peppers and onions and place on baking sheets.
- Prepare mushroom marinade by mixing olive oil, lime, fajitas seasoning pack and a few tablespoon of water.
- Drizzle the marinade over the veggies. Use both hands to toss the vegetables until evenly coated in oil and spices.
- Spread vegetables out evenly, do not crowd pan (a crowded pan can lead to steamed veggies instead of nicely caramelized roasted veggies).
- Bake mixture for about 20 minutes or until the vegetables edges have a nice brown color.
- Serve with tortilla, sliced avocado, squeeze of fresh lime juice over top and a dollop of vegan sour cream.
Notes
Notes for Mushroom Jack version
- Faux Grilled Chicken - we love the Dang brand of grilled plant-based chicken
- Plant-Based Bacon - we love Hooray Foods
- Cheese - Chili's uses a shredded Monteray Jack; Miyoko's has a Vegan Pepper Jack selection as well as Whole Food's 365 brand
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 124mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 73mg | Calcium: 14mg | Iron: 1mg
