Low-Carb Portobello Mushroom Fajitas Recipe


Nutrition

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
Fat74g113%
Saturated12g58%
Trans0g0%
Carbs60g20%
Fiber17g69%
Sugars20g0%
Protein22g45%
Sodium1984mg83%
Calcium175mg18%
Magnesium292mg73%
Potassium1958mg56%
Iron12mg66%
Zinc6mg42%
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.

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INGREDIENTS

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

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.

Recipe Details

Servings: 2

Notes and Substitutions:

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



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