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

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.

Nutrition

Calories per serving:

469 kcal

Daily value:

23%

Servings:

2
  • Carbohydrate, by difference 55 g
  • Protein 11 g
  • Total lipid (fat) 29 g
  • Vitamin A, IU 12481 IU
  • Vitamin A, RAE 640 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 8 mg
  • Vitamin E (alpha-tocopherol) 12 mg
  • Vitamin K (phylloquinone) 33 µg
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 1 g
  • Beta-sitosterol 36 mg
  • Betaine 1 mg
  • Calcium, Ca 224 mg
  • Campesterol 3 mg
  • Carotene, alpha 530 µg
  • Carotene, beta 6194 µg
  • Cholesterol 1 mg
  • Choline, total 36 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1443 µg
  • Fatty acids, total monounsaturated 18 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 16 g
  • Folate, DFE 29 µg
  • Folate, food 21 µg
  • Folate, total 27 µg
  • Folic acid 5 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 13 mg
  • Lutein + zeaxanthin 2084 µg
  • Lycopene 5 µg
  • Magnesium, Mg 123 mg
  • Manganese, Mn 2 mg
  • Niacin 6 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 227 mg
  • Phytosterols 42 mg
  • Potassium, K 1029 mg
  • Proline 1 g
  • Retinol 19 µg
  • Riboflavin 1 mg
  • Selenium, Se 9 µg
  • Sodium, Na 917 mg
  • Starch 2 g
  • Sucrose 1 g
  • Sugars, total 8 g
  • Tocopherol, gamma 1 mg
  • Water 122 g
  • Zinc, Zn 2 mg
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