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Low-Carb Portobello Mushroom Fajitas

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

  • 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.