Sheet Pan Portobello Fajitas

$10.81 recipe / $2.70 serving
by Beth - Budget Bytes
4.82 from 33 votes
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I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.
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Sheet Pan Portobello Fajitas

4.82 from 33 votes
Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Three portobello fajitas on a plate.
Servings 4 (two fajitas each)
Prep 15 minutes
Cook 40 minutes
Total 55 minutes




  • 2 portobello mushroom caps ($3.99)
  • 2 bell peppers (any color) ($2.29)
  • 2 yellow onions ($0.64)
  • 3 Tbsp olive oil ($0.38)
  • 8 small flour tortillas (6-inch) ($1.00)
  • 1 avocado ($1.09)
  • handful cilantro (optional) ($0.25)
  • 1 fresh lime ($0.59)


  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

See how we calculate recipe costs here.


*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.


Serving: 1ServingCalories: 423kcalCarbohydrates: 49gProtein: 9gFat: 23gSodium: 782mgFiber: 9g
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side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

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  1. This is a great recipe! I also used these fajita veggies in burrito bowls, no matter what it’s it’s always easy, and very tasty. The whole family likes it and I love that it’s vegetarian and the sodium level can be controlled by making your own seasoning!

  2. So delicious! I divided the peppers into a separate baking sheet than the onion and portobellos. The portobello sheet didn’t take as long to cook as the peppers, so I’m glad I did that. But it turned out so yummy. Definitely making this again.

  3. This works even in a deep skillet on the stovetop. And the fajita spice mix tastes great, even without the chipotle or salt!

  4. Love the Vegan Portobello Fajitas!! Delicious and brilliant!! Thanks again!! Love, Yung Kush

  5. Made exactly as is and I really liked it, husband said it was just okay- no issues with it being soggy or wet.

    I did I have to divide it between two half sheet pans since I don’t have any full sheets and only needed to be cooked for 30 min.

    I felt it could have used more mushroom in the ratio and will definitely add more next time. Will become part of our regular rotation.

  6. Easy, healthy, and more filling than I anticipated. My grocery store had sliced portabellas for the same price as full caps, so that made my life even easier. So don’t assume sliced will cost more!