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Grilled Portobello Mushroom Asparagus Fajitas on plate with cilantro and lime

Grilled Portobello Mushroom Asparagus Fajitas

Grilled Portobello Mushroom Asparagus Fajitas are fajita spiced veggies grilled to perfection.  Serve with homemade guacamole for a delicious vegetarian 30 minute meal!

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  • 1 tablespoon taco seasoning
  • 1/2 teaspoon sea salt
  • 4 tablespoons olive oil
  • 2 large portobello mushrooms stemmed, gills removed with a spoon, and sliced into 1/2" slices
  • 1 lb. asparagus tough lower stems removed
  • 1 large red bell pepper sides removed by cutting from top to bottom
  • 1 large yellow bell pepper sides removed by cutting from top to bottom
  • 1 red onion peeled and sliced into 1/2" thick rounds
  • Soft taco sized whole wheat or corn tortillas
  • Homemade guacamole, for serving


  • Preheat the grill to medium.
  • Toss the vegetables with taco seasoning, olive oil and salt until coated.
  • Place the vegetables on the preheated grill and cook for 10-15 minutes until the mushrooms have softened and the vegetables are crisp-tender, turning halfway during cooking time.  Remove from heat.
  • Serve with warm tortillas, 5-Minute Guacamole, lime wedges, jalapeno, and cilantro, if desired.  Enjoy!



  • The vegetables can easily be roasted on a rimmed baking sheet in the oven at 375 degrees for about 15 minutes.
  • Prep ahead by grilling all of the veggies in advance and reheating them at meal time!  They make great leftovers too.
  • If gluten intolerant, use corn tortillas.


Calories: 336kcal, Carbohydrates: 56g, Protein: 15g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 6mg, Sodium: 534mg, Fiber: 12g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!