Gluten-Free Vegan Portobello Fajitas

Gluten-Free Vegan Portobello Fajitas takes roughly 40 minutes from beginning to end. One portion of this dish contains around 8g of protein, 22g of fat, and a total of 394 calories. For $2.45 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Café Johnsonia has 16 fans. Head to the store and pick up lime wedges, cream, juice of lime, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is amazing. If you like this recipe, you might also like recipes such as Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Baked Chipotle Sweet Potato and Zucchini Fritters (vegan, gluten-free) with Homemade Spicy Honey Mustard (gluten-free with vegan option), and Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free).

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Clean portobello mushrooms by wiping the tops. Remove gills with a spoon, if desired. Cut each cap into generous -inch thick slices. Place in a bowl or casserole dish along with the peppers and onions. Drizzle the lime juice and 1 Tablespoon of the oil over the mushrooms and vegetables. Sprinkle the McCormick Gluten-Free Taco Seasoning Mix over the top. Toss gently to coat. Let stand for 5-10 minutes.Meanwhile, heat a very large cast-iron or non-stick skillet over medium-high heat. Add the remaining 1 Tablespoon oil. Add the mushrooms and veggies to the skillet, working in batches, if needed. Cook, stirring frequently, until the vegetables start to soften and the mushrooms begin to brown. If things start to stick to the pan, add a little water to the pan and scrape up the browned bits. This should take about 10-15 minutes.Remove the skillet from heat and keep warm until ready to serve.To serve - place some of the mushroom filling into a warm corn tortilla and top with desired toppings. Serve immediately.

 

Step by step:

1. Clean portobello mushrooms by wiping the tops.

2. Remove gills with a spoon, if desired.

3. Cut each cap into generous -inch thick slices.

4. Place in a bowl or casserole dish along with the peppers and onions.

5. Drizzle the lime juice and 1 Tablespoon of the oil over the mushrooms and vegetables. Sprinkle the McCormick Gluten-Free Taco Seasoning

6. Mix over the top. Toss gently to coat.

7. Let stand for 5-10 minutes.Meanwhile, heat a very large cast-iron or non-stick skillet over medium-high heat.

8. Add the remaining 1 Tablespoon oil.

9. Add the mushrooms and veggies to the skillet, working in batches, if needed. Cook, stirring frequently, until the vegetables start to soften and the mushrooms begin to brown. If things start to stick to the pan, add a little water to the pan and scrape up the browned bits. This should take about 10-15 minutes.

10. Remove the skillet from heat and keep warm until ready to serve.To serve - place some of the mushroom filling into a warm corn tortilla and top with desired toppings.

11. Serve immediately.

Nutrition Information:

covered percent of daily need