Sheet Pan Mushroom Fajitas

April 19, 2020

Sheet Pan Mushroom Fajitas are a Mexican-inspired one-pan meal that’s simple, delicious, and nutritious for the entire family to enjoy. Portobello mushrooms offer the perfect meaty bite for a plant-forward healthy dinner.

Vegan, Dairy Free, Nut Free, Soy Free, Gluten Free option, Egg Free

Disclaimer: This recipe is sponsored by the Mushroom Council, but all opinions are my own. Thank you for supporting the brands that support Chelsey Amer Nutrition.

It’s not something I often speak about on the C.A.N. blog, but did you know that what you choose to eat has far-reaching effects beyond your own individual health?

Yes, your food choices impact the global environment.

While we see the end result of food showing up on supermarket shelves, it takes precious resources to make. You have to grow and farm produce and raise livestock. This takes energy, water, time, and financial resources.

One way we can all benefit the environment is by making more plant-forward choices. With Earth Day around the corner (on 4/22), there’s no better way to celebrate than with a plant-based recipe that’s more sustainable than most.

These Sheet Pan Mushroom Fajitas are a delicious addition to your weeknight dinner rotation!

Mushrooms are a sustainable choice because they require minimal natural resources to produce. Here’s how:

Producing a pound of mushrooms requires just 1.8 gallons of water – that’s a fraction compared to other foods
One MILLION pounds of mushrooms can be grown on just ONE acre of land
After harvest, the soil can be recycled multiple times

Not to mention, mushrooms’ umami flavor and meaty texture create the perfect meat substitution in some of your favorite dishes (like fajitas!).

Mushrooms are nutrient-rich and full of antioxidants too. Per cup, mushrooms contain:

3 grams protein – more than most vegetables!
Many B vitamins
More antioxidant selenium than most vegetables in the produce aisle
Important minerals like potassium, copper, magnesium, iron, zinc, and choline

While the nutrient content is great, it’s not useful if you can’t put mushrooms to good use! Most of all, my favorite thing about mushrooms is that they’re so versatile to use in the kitchen.

How to Use Mushrooms

The meaty texture of mushrooms makes them so versatile. Here are some ways to use mushrooms:

Sauté them: Mushrooms are a great base in any stir fry. Their meaty texture is so satisfying, plus their umami flavor pairs well with soy sauce or coconut aminos and miso paste.

Turn them into a pizza crust: My portobello mushroom cap pizza is one of my all-time favorite ways to utilize mushrooms, especially as a filling and satisfying afternoon snack.

Blend them: Not literally in the blender, but blend chopped mushrooms with meat to stretch your meat consumption. This works perfectly in a bolognese sauce, burgers, meatloaf, and more. You’ll save money, eat more nutrients, make a more sustainable dish, and be just as satisfied! Win-win-win-win!

Roast them: Roasted mushrooms with some garlic and butter is my favorite way to do it. I prefer to roast mushrooms whole since they lose some of their volume when cooked down.

Plus, here are 45 more ways to add mushrooms to your plate.

Ingredients in Sheet Pan Mushroom Fajitas

One of my favorite parts about this recipe is that it’s made with less than 10 ingredients, but is still packed with flavor! Here’s what you need to make this healthy dinner in just one-pan:

Onions are an inexpensive way to bulk up this recipe. I used a combination of one red onion and one yellow onion to add different flavors. Once caramelized, the red onions are so sweet!

Bell peppers are a fajita staple and full of vitamin C. They offer a sweet flavor to the fajitas, which complements the spices nicely. You can use any color pepper you wish: red, orange, yellow, green, or a combination.

Portobello mushrooms are the superstar of this recipe. They provide the satisfaction you would usually get from meat, but tons more nutrients.

Avocado oil is my preferred oil in this recipe because it has a high smoke point. If you don’t have avocado oil in the house, you can use olive oil or another mild oil.

Spices contribute so much flavor to this recipe. A well-stocked spice cabinet makes all the difference when crafting satisfying meals! You can customize the spices listed in the recipe to your preference. Classic fajita spices include chili powder, cumin, and garlic powder. I love the way smoked paprika complements mushrooms too. You could also add oregano, cayenne pepper, and onion powder, if you wish.

Cilantro adds a fresh burst of flavor to this recipe. If you’re not a fan, you could swap in parsley.

Tortillas bring the whole recipe together. I used whole wheat tortillas, but for a gluten free alternative use corn tortillas. Whole wheat tortillas add fiber to help you stay full.

How to Make Sheet Pan Mushroom Fajitas

Instead of steak fajitas, swap in sliced portobello mushrooms for a meaty, yet plant-based, bite!

This recipe is one of my favorites because it’s so easy to throw together in just 3 steps.

These Sheet Pan Mushroom Fajitas can be made in just over 30 minutes, start to finish, with most of the time being hands-off cooking time in the oven (that’s my kinda recipe!).

Step one: Toss together onions, peppers, and mushrooms with oil and fajita spices. You can do this in a separate bowl or right on the baking sheet you’re going to use to roast the veggies. The recipe calls for chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. If you have a pre-made fajita or taco seasoning packet at home, you can use that too. If you prefer a spicy kick, add ⅛ teaspoon cayenne pepper too.

Step two: Roast the veggies on a large parchment paper-lined baking sheet. This ensures easy clean up! It takes about 25 minutes to ensure the veggies are soft and the edges are browned. Be sure not to overcrowd your baking sheet so the veggies can caramelize into the deliciousness that they deserve! The flavor is INCREDIBLE! Even my 9-month old loved the veggies!

Step three: Assemble! The recipe calls for serving in whole wheat or corn tortillas, but you can also serve the fajita mixture over a bed of shredded lettuce or in lettuce cups, if you’d like.

One of my favorite parts of fajita night is serving them with a “toppings bar,” and have your family and friends DIY. Set out bowls of avocado, salsa, more cilantro, shredded cheese, sour cream or Greek yogurt, and let everyone top their portobello mushroom fajitas how they’d like.

I love topping fajitas with a crunchy slaw, like this one.

Here are some things you may need to make the recipe:

These Sheet Pan Mushroom Fajitas are:

Easy to make
Full of flavor
Plant-based, but totally satisfying
Made with less than 10 ingredients (most of which you probably already have on hand)
Done in nearly 30 minutes start to finish
Fun for the entire family