Low-Carb Portobello Mushroom Fajitas

Low-Carb Portobello Mushroom Fajitas
Staff Writer

Lisa Books-Williams

Mushroom Fajita

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

Notes

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

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

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.

Nutritional Facts

Total Fat
51g
73%
Sugar
6g
7%
Saturated Fat
6g
25%
Carbohydrate, by difference
36g
28%
Protein
9g
20%
Vitamin A, RAE
637µg
91%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
51µg
57%
Calcium, Ca
203mg
20%
Choline, total
34mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Folate, total
24µg
6%
Iron, Fe
13mg
72%
Magnesium, Mg
118mg
37%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
207mg
30%
Selenium, Se
9µg
16%
Sodium, Na
676mg
45%
Water
123g
5%
Zinc, Zn
2mg
25%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.