Low-Carb Portobello Mushroom Fajitas

Lisa Books-Williams

Ingredients

For the fajita

  • large portabello mushroom caps, de-gilled and cut into strips
  • bell pepper, seeded and cut into thin strips
  • medium onion, sliced
  • 1/2  bunch cilantro, stems removed and chopped
  • medium-sized tomato
  • 1/8 Cup  water
  • 1/4 Cup  olive oil
  • 2 Tablespoons  lime juice
  • cloves garlic
  • jalapeño, seeded
  • 1 Tablespoon  cumin
  • 2 Tablespoons  chili powder
  • 1 Tablespoon  paprika
  • 1 Teaspoon  Himalayan salt
  • 1/4 Teaspoon  cayenne

For the Not-So Cheese sauce

  • 1 Cup  raw cashew, soaked in water for 4 hours and drained
  • 1/4 Cup  macadamia nuts
  • red bell pepper, seeded and chopped
  • jalapeños, seeded and chopped
  • cloves garlic
  • 1/2 Teaspoon  Himalayan salt
  •   Juice from 1 lemon
  • 1 Teaspoon  paprika
  • 1 Tablespoon  chili powder
  •   Water, as needed for desired consistency

For a vegan approach to the Mexican staple, try this recipe that substitutes the tortilla with lettuce.

Directions

For the fajita

Place the mushrooms, bell pepper, onion, and cilantro into a gallon-sized Ziploc bag. Place the rest of the ingredients in a blend and purée until smooth and add to the bag. Squeeze any air from  the bag, seal, and give it a gentle shake. The marinade will naturally cook and soften the vegetables. Allow to set for 30 minutes to 1 hour. 

Use 1 romaine lettuce leaf to build the fajita, and top with the not-so cheese sauce. 

For the Not-So Cheese sauce

Combine all of the ingredients in a blender and purée until smooth. Store in the refrigerator for up to 5 days. Can also be enjoyed with jicama, chips, and vegetables.

Notes

To read more about Lisa Books-Williams and her holistic teachings, visit her website

Nutrition

Calories per serving:

920 calories

Dietary restrictions:

High Fiber, Low Carb Vegan, Vegetarian, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

46%

Servings:

2
  • Fat 74g 113%
  • Carbs 60g 20%
  • Saturated 12g 58%
  • Fiber 17g 69%
  • Trans 0g
  • Sugars 20g
  • Monounsaturated 47g
  • Polyunsaturated 10g
  • Protein 23g 45%
  • Sodium 2,135mg 89%
  • Calcium 181mg 18%
  • Magnesium 294mg 74%
  • Potassium 2,000mg 57%
  • Iron 12mg 67%
  • Zinc 6mg 42%
  • Phosphorus 717mg 102%
  • Vitamin A 551µg 61%
  • Vitamin C 207mg 345%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 2mg 76%
  • Folic Acid (B9) 149µg 37%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 14mg 69%
  • Vitamin K 101µg 126%
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