Fajita Stuffed Mushrooms – Two Peas & Their Pod

Stuffed mushrooms are one of my favorite appetizers, but I also love making a meal out of them. I make Lasagna Stuffed Mushrooms and Enchilada Stuffed Mushrooms all of the time and now I have a new favorite, Fajita Stuffed Mushrooms.

Fajitas are a classic Mexican meal and this recipe is a fun twist on the classic. You get all of the same flavors, but instead of being served on a big sizzling platter, all of the ingredients are stuffed into a giant portobello mushroom!

That’s right, inside of the juicy portobello you will find sautéed peppers, onions, black beans, and cheese. Top with guacamole, pico de gallo, and whatever other toppings you like. The mushrooms are fun to make, fun to eat, and super satisfying. A real vegetarian dinner winner!

Portobello Mushrooms

Portobello mushrooms are the base of the meal. They are large in size, sturdy, hearty, have an amazing texture, which makes them perfect for stuffing and filling!

You can find portobello mushrooms at most grocery stores in the produce section. Look for the biggest portobellos you can find since we will be stuffing them with lots of goodies.

Don’t wash the mushrooms with water, just pat them with a paper towel to remove the dirt.

Fajita Seasoning

I like to make my own fajita seasoning because I always have the spices on hand. I use a blend of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. The flavors are so good!

It only takes a minute to mix together the spices, but you can make the fajita seasoning in advance and keep the mixture in a small container.

The Filling

Let’s talk about the heart of the meal, the filling! I stuff the mushrooms with all of the traditional fajita ingredients. You will need:

• Oil– olive oil or avocado oil for sautéing the veggies!
• Bell peppers– I use a mixture of red, green, and yellow peppers.
• Onion– I use red onion for a pop of color, but white or yellow onion will work too.
• Lime juice– to brighten things up!
• Black beans– to add some protein to the dish. Pinto beans will work too. If you don’t need the meal to be vegetarian, you could also add cooked shredded chicken, steak, or shrimp.
• Cilantro– to freshen things up!!
• Cheese– I use shredded Mexican blend cheese, but cheddar, Monterey jack, or pepper jack are good options too.

How to Make Fajita Stuffed Mushrooms

• Preheat the oven and set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.
• In a small bowl, mix together the spices for the fajita seasoning.
• In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers and onions; stir until the veggies are coated in the oil. Add the fajita seasoning and cook, stirring frequently. Stir in the lime juice and cook until the vegetables are tender but still slightly crisp.
• Stir in the beans and cilantro. Divide the pepper and bean mixture evenly between the portobello mushrooms. Sprinkle with cheese.
• Place the mushrooms on the wire rack and bake until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly.
• Remove from the oven and get ready to be WOWed!

Toppings

Fajita toppings are always fun and you better believe we load these stuffed mushrooms with toppings! A few of our favorites include:

Serving Suggestions

The mushrooms are pretty filling, but here are a few dishes that we like to serve on the side.

More Vegetarian Dinner Recipes

Vegetarian

Fajita Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with sautéed peppers, onions, black beans, and cheese. All of your favorite fajita flavors stuffed in a mushroom! Serve with your favorite toppings for a fun and delicious vegetarian meal!

For the fajita seasoning:

• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For the stuffed mushrooms:

• 6 portobello mushrooms
• 1 tablespoon olive oil or avocado oil
• 1 small green bell pepper, stemmed, seeded, and sliced
• 1 small red bell pepper, stemmed, seeded, and sliced
• 1 small yellow bell pepper, stemmed, seeded, and sliced
• 1 small red onion, sliced
• 1 tablespoon fresh lime juice
• 15 ounce can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded Mexican blend cheese

• Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.

• In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper.

• In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers and onions; stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.

• Stir in the black beans and cilantro. Divide the pepper and bean mixture evenly between the portobello mushrooms. Sprinkle cheese evenly over the mushrooms.

• Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly.

• Remove from the oven top with desired toppings. Serve warm.

Calories: 190kcal, Carbohydrates: 20g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 792mg, Potassium: 647mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1139IU, Vitamin C: 35mg, Calcium: 163mg, Iron: 2mg

Have you tried this recipe?

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