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Low-Carb Portobello Mushroom Fajitas Recipe
Sep 20, 2012 @ 2:58 PM
Posted by
Daily Value: 60%
Servings: 2
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 1,194Daily Value: 60%
Servings: 2
High-Fiber, Low-Carb
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 96g | 147% |
| Saturated | 16g | 78% |
| Trans | 0g | 0% |
| Carbs | 74g | 25% |
| Fiber | 19g | 75% |
| Sugars | 23g | 0% |
| Protein | 31g | 63% |
| Sodium | 1989mg | 83% |
| Calcium | 192mg | 19% |
| Magnesium | 439mg | 110% |
| Potassium | 2280mg | 65% |
| Iron | 15mg | 85% |
| Zinc | 9mg | 61% |
| Vitamin A | 10471IU | 209% |
| Vitamin C | 205mg | 341% |
| Thiamin (B1) | 1mg | 64% |
| Riboflavin (B2) | 1mg | 33% |
| Niacin (B3) | 11mg | 55% |
| Vitamin B6 | 2mg | 84% |
| Folic Acid (B9) | 155µg | 39% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 14mg | 70% |
| Vitamin K | 93µg | 116% |
| Fatty acids, total monounsaturated | 59g | 0% |
| Fatty acids, total polyunsaturated | 14g | 0% |
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: 2Notes and Substitutions:
To read more about Lisa Books-Williams and her holistic teachings, visit her website.
