Red pepper and mushroom fajitas are the ideal summer food. With basic ingredients but plenty of spice, it’s a flexible recipe and you can easily alter the toppings and tortillas used to suit your preferences. This has become a fast favourite for us and it’s a veg-forward meal that everyone likes.
I always use spelt tortillas because the store-bought options in Sweden are iffy at best, which adds some time, so this is more of a weekend thing. The filling is ready in about 20 minutes, though, including chopping, so it’s quick and easy if you can buy good tortillas.
Top with pickled onions or other pickled vegetables, avocado, avocado aioli, or guacamole, a salsa you like, any type of sour cream, and greens (or any combination of these). The fajitas are much nicer with a bit of freshness as they are very savoury.
Ingredient Notes and Substitutions
- Red pepper: sub a different colour if preferred. Red peppers are simply fully ripe peppers (capsicum/bell pepper) but you can use orange, yellow, or even green – but red will have the best flavour.
- Mushrooms: any type of mushroom can be used. Portobello, cut into strips, is a popular option, but not my favourite. Oyster has the best texture if you can find it.
- Spices: I recommend keeping the spices used, but adjust the amounts if needed, especially the hot pepper. Smoked paprika adds a nice sort of grilled taste that’s quite pleasant here.
- Tortillas: if you can buy decent ones, certainly do that. I make them at home (see spelt tortillas) but use corn tortillas for an easy gluten-free option.
- Salsa: pictured is a fresh salsa or pico de gallo, but you can use any jarred or fresh option you’d like.
Step by Step
Step 1: add the mushrooms to a hot pan with a bit of oil. Cook, stirring as little as possible.
Step 2: once the mushrooms are golden, add the onion and stir through.
Step 3: stir in the peppers and cook for another few minutes, then add the spices.
Step 4: cook for about 30 seconds, then remove from the heat and serve.
If you have a small frying pan, you might have to fry the filling ingredients in batches. If that’s the case, I suggest frying the mushrooms first, then setting aside and frying the peppers and onions. Mix the mushrooms back in once the spices have been added to heat them through again and to coat in the spices.
Try not to cut the mushroom too large, especially if you’re using oyster mushrooms. The base (lower stipe) of oyster mushrooms can be a little tough and since they’re cut into strips, this part does get chewy if included. Button mushrooms can be cut any way you like.
How to Store
Storage: the filling can be kept in a sealed container in the refrigerator for a couple of days. Reheat in a frying pan, but note that the mushrooms can get a little soggy after being stored.
Freezing: I don’t recommend freezing this as the mushroom texture is poor when thawed.
- Make it in the oven: you can make mushroom fajitas in the oven, but they’re not quite as nice. Simply mix the filling ingredients on a large baking sheet and bake at 200°C (400°F) for about 15 minutes, or until the peppers are cooked through and the mushrooms are (hopefully) crisping up a bit. See crispy roasted mushrooms.
- Use a spice mix: if you have something like a taco spice blend already on hand, feel free to use that in place of the custom mix. It should be about the same.
- Don’t forget the toppings: while the filling is excellent as is, any fajita benefits from a bit of freshness. Avocado, pickled onion, greens, sour cream, salsa – all excellent.
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- 2 teaspoons cooking oil I use olive oil
- 350 grams mushrooms* cut into strips
- 1 large red pepper seeded and cut into strips
- ½ medium onion
- 1 teaspoon sea salt to taste
- ½ teaspoon cumin
- ½ teaspoon sweet paprika
- ½ teaspoon hot pepper flakes to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon smoked paprika optional
- Add the oil to a large frying pan and heat over medium.2 teaspoons cooking oil
- Once the pan is hot, add the mushrooms and sear until they start to turn golden, about five minutes. Turn if needed but don't stir, and increase the heat if there's much water in the pan.350 grams mushrooms*
- Once the mushrooms start to brown, add the pepper and onion. Cook for another five minutes, stirring often, until both have softened and browned slightly.1 large red pepper, 1/2 medium onion
- Stir in the spices and cook for another 30 seconds. Taste and add seasoning if needed.1 teaspoon sea salt, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon hot pepper flakes, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Serve hot, preferably in the frying pan with tortillas and toppings on the sides for people to serve themselves directly.1 batch tortillas, Pickled onion, Avocado or guacamole, Salsa
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.