Nutritional Info

Nutrition Facts

Serving Size 1 (211g)

Calories 491
Calories from Fat 291 (59%)
Amount Per Serving %DIV
Total Fat 32.3g 50%
Saturated Fat 8.9g 45%
Monounsaturated Fat 19.4g
Polyunsaturated Fat 4g
Trans Fat 0.0g
Cholesterol 28.2mg 9%
Sodium 718.4mg 31%
Potassium 393.9mg 8%
Total Carbohydrate 39.6g 13%
Dietary Fiber 5.5g 22%
Sugars 5.6g
Protein 9.4g 19%

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Recipe Description
Plenty of good vegetarian fare can come off your grill. These fajitas get their satisfying chew from marinated and grilled portobello mushrooms. Other grilled vegetables, fire-roasted tomatillo salsa, and grilled guacamole fill out the wraps.
Prep time
3 hr
Cook time
15 min
Ready In
3 hr 15 min


Serves Tool

Serves To:USMetric
1   lime, cut into small wedges
3/4 Cup(c)  guacomole
3/4 Cup(c)  fire-roasted tomatillo salsa or prepared salsa (optional)
3/4 Cup(c)  sour cream (optional)
8   large flour tortillas (8 to 10 inches in diameter)
4   large jalapeno chiles, halved lengthwise and seeded oil for coating grill grate
2   bell peppers (red and green or yellow), seeded and quartered
2   onions, cut in half from roots to tips
6   portobello mushroom caps
1 Teaspoon(t)  ground black pepper
2 Tablespoon(T)  kosher salt
2 Tablespoon(T)  ground cumin
1 Tablespoon(T)  dried oregano
2 Tablespoon(T)  chili powder
4 Tablespoon(T)  garlic, minced
3 Tablespoon(T)  worcestershire sauce
1/3 Cup(c)  olive oil


Put the olive oil , Worcestershire, garlic, chili powder, oregano, cumin, salt, and pepper in a 2-gallon zipper-lock bag.

Shake to mix, then pour half of the mixture into another 2-gallon zipperlock bag.

Put the mushrooms caps in one bag and the onions, bell peppers, and jalapenos in the other. Press the air out of the bags, seal, and massage the marinade into the vegetables, espeially the crevices of the mushroom caps.

Let stand at room temperature for 1 to 3 hours.

Heat the grill as directed.

Brush the grill grate and coat it with oil. Put the vegetables on the grill and cover, pOSitioning the jalapenos lengthwise across the bars of the grill grate (if you think they may fall through the grate, skewer them first to hold them in place).

Cook, turning and basting with the marinade a few times, until the vegetables are crisp-tender and nicely grill-marked. Plan on 5 to 10 minutes for the onions and peppers and 10 to 15 minutes for the mushrooms, which should be a bit softer in texture.

As the vegetables grill, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.

Transfer the vegetables to a cutting board or platter and cut them into strips..

Allow guests to build their own fajitas by filling each tortilla with vegetables and dollops of the optional sour cream, salsa, and guacamole. Serve with the lime wedges for squeezing.

Additional notes

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Grilled Veggie fajitas
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