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:

918 calories

Dietary restrictions:

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, No Sugar Added

Daily value:

46%

Servings:

2
  • Fat 147g 226%
  • Carbs 119g 40%
  • Saturated 23g 117%
  • Fiber 34g 137%
  • Trans 0g
  • Sugars 40g
  • Protein 45g 90%
  • Sodium 4,262mg 178%
  • Calcium 351mg 35%
  • Magnesium 585mg 146%
  • Potassium 3,916mg 112%
  • Iron 24mg 132%
  • Zinc 13mg 84%
  • Phosphorus 1,427mg 204%
  • Vitamin A 20,941IU 419%
  • Vitamin C 410mg 684%
  • Thiamin (B1) 2mg 103%
  • Riboflavin (B2) 1mg 66%
  • Niacin (B3) 21mg 104%
  • Vitamin B6 3mg 151%
  • Folic Acid (B9) 289µg 72%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 27mg 135%
  • Vitamin K 152µg 190%
  • Fatty acids, total monounsaturated 93g
  • Fatty acids, total polyunsaturated 20g
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