Facts Healthy Eating

Low-Carb Portobello Mushroom Fajitas

Lisa Books-Williams|Sept. 20, 2012 1:58 pm EST

Low-Carb Portobello Mushroom Fajitas

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

Servings

2

Ingredients

• 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 tablespoon lime juice
• 2 cloves garlic
• 1 jalapeño, seeded
• 1 tablespoon cumin
• 2 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon himalayan salt
• 1/4 teaspoon cayenne
• 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

1. 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.
2. Use 1 romaine lettuce leaf to build the fajita, and top with the not-so cheese sauce.
3. 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.