Mushroom Fajitas

This recipe needed very little adapting to make it suitable for the low protein diet. It is from the Passionate Vegetarian, one of my favorite cookbooks. The vegetables are moderately spicy, so adjust the chile to your liking. Again, this is a wonderful meal that the entire family will enjoy. Arrange the vegetables on a serving platter and let everyone help themselves. If you carnivores need your beef, grill a flank steak and serve it on a separate platter, making most of the meal a shared experience. The mushrooms have enough flavor to stand on their own, but what is a fajita without the fixings?

Mushroom Fajitas

This recipe needed very little adapting to make it suitable for the low protein diet. It is from the Passionate Vegetarian, one of my favorite cookbooks. The vegetables are moderately spicy, so adjust the chile to your liking. Again, this is a wonderful meal that the entire family will enjoy. Arrange the vegetables on a serving platter and let everyone help themselves. If you carnivores need your beef, grill a flank steak and serve it on a separate platter, making most of the meal a shared experience. The mushrooms have enough flavor to stand on their own, but what is a fajita without the fixings?

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Prep Time 1 hour hr 45 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 6 fajitas-worth

Course: Dinner, Entrees

Calories: 127.5

Ingredients Method Nutrition Notes

Nutrition

Serving: 2fajitas-worthCalories: 127.5kcalProtein: 2.792gPhe: 94.3mgPKU Exchanges: 6.29exch

Ingredients

  

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Mushrooms

• 1/4 cup Lime Juice
• 1 tablespoon Soy Sauce
• 3 Garlic minced
• 2 tablespoons Olive Oil
• 1 tablespoon Brown Sugar
• 8 g Serrano chili peppers stem & seeds removed, minced
• 1/2 teaspoon Black pepper to taste
• 4 Portobello Mushrooms stems removed and sliced

Vegetables

• 1 tablespoon Olive Oil
• 2 cups Onion peeled and sliced vertically into thin crescents
• 1 1/4 cups Red Bell Pepper (1 large) cut into thin slices
• 1 1/4 cups Green Bell Pepper (1 large) cut into thin slices
• 1/4 cup Cilantro, raw chopped

Method

 

1. In a large Ziploc bag, combine the lime juice, soy sauce, garlic, olive oil, brown sugar and chile peppers. Blend and add mushrooms. Toss well. Add the fresh ground pepper to taste, and toss again. Set aside and marinate at least one hour (up to 8 is fine in fridge).
2. Heat 1 tablespoon of olive oil in a large skillet, over medium-high heat. When the oil begins to shimmer and the pan is very hot, add the onion (it should sizzle). Cook until translucent and the onions start to brown, about 5 minutes. Lower the heat and cook, until nearly caramelized, about 15 minutes. Raise the heat back to medium, add the bell peppers. Cook, stirring frequently, for another 10 minutes.
3. Preheat oven to 450. Place a cookie sheet with low sides in the preheated oven for 10 minutes.
4. Carefully remove the pan from the oven. Scatter the mushrooms over the pan and return to oven. Bake until mushrooms are slightly softened and a little dried-out looking, about 10 – 15 minutes. If there is any marinade left in the bag, add it to the onion-pepper mixture, raising heat to quickly reduce moisture.
5. Remove the mushrooms from the oven. Raise the heat to broil. Toss the sautéed onion-pepper mixture with the mushrooms and place under the broiler. Broil until sizzling hot, 3-5 minutes. Place veggies on a serving platter and serve with warmed tortillas and desired garnishes.

Notes

We serve with the following fixings, but it’s up to you: Low protein tortillas, Daiya cheddar or pepper jack shreds, Salsa, Shredded lettuce, Diced tomato, Smidge of Guacamole and sour cream if diet permits

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