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Sheet Pan Portobello Pepper Fajitas

Sheet Pan Portobello Pepper Fajitas

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4


Ready in about a half hour, sheet pan portobello pepper fajitas are perfect for busy weeknights. Serve them with store-bought salsa to keep things simple.


  • 1 tablespoon chipotles en adobo sauce
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 portobello mushroom caps , sliced 1/2-inch-thick
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 yellow bell pepper, thinly sliced lengthwise
  • 1 orange bell pepper, thinly sliced lengthwise
  • 1 small red onion, halved and sliced
  • 8 tortillas, warmed
  • Cilantro, chopped and whole leaves for serving
  • Salsa for serving


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, whisk together the adobo sauce, vegetable oil, cumin, garlic powder, onion powder, salt and pepper. Add the mushrooms, peppers and onions, gently tossing to coat.
  3. Spread the peppers and onions in a single layer on a sheet pan. On another sheet pan, arrange the mushrooms and onions in a single layer.
  4. Roast the vegetables for 20-25 minutes until browned and caramelized at the edges. About halfway through cooking, toss the peppers and flip the mushrooms and onions. Serve with tortillas, cilantro and salsa.