Low-Carb Portobello Mushroom Fajitas Recipe


Cal/Serving: 918
Daily Value: 46%
Servings: 2

High-Fiber, Low-Carb
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A10471IU209%
Vitamin C205mg342%
Thiamin (B1)1mg50%
Riboflavin (B2)1mg32%
Niacin (B3)10mg52%
Vitamin B61mg74%
Folic Acid (B9)144µg36%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E14mg68%
Vitamin K76µg95%
Fatty acids, total monounsaturated47g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Lisa Books-Williams

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


For the fajita :

  • 2 large portabello mushroom caps, de-gilled and cut into strips
  • 1 bell pepper, seeded and cut into thin strips
  • 1 medium onion, sliced
  • 1/2 bunch cilantro, stems removed and chopped
  • 1 medium-sized tomato
  • 1/8 cup water
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 1 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
  • 1 red bell pepper, seeded and chopped
  • 1 jalapeños, seeded and chopped
  • 2 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 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.

Recipe Details

Servings: 2

Notes and Substitutions:

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

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human