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:

sliced avocados

3 bell peppers, assorted colors, thinly sliced

cilantro

12 corn tortillas (or more)

cashew sour cream

Juice of 1 large lime

lime wedges

2 medium onions, thinly sliced

pico de gallo

12 ounces (about 4 large) portobello mushrooms

1 package McCormick Gluten-Free Taco Seasoning Mix

2 Tablespoons flavorless oil, such as grape seed or avocado, divided

Equipment:

casserole dish

bowl

frying pan

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:

Quickview
432k Calories
7g Protein
26g Total Fat
47g Carbs
24% Health Score
Limit These
Calories
432k
22%

Fat
26g
41%

  Saturated Fat
6g
39%

Carbohydrates
47g
16%

  Sugar
9g
11%

Cholesterol
20mg
7%

Sodium
656mg
29%

Get Enough Of These
Protein
7g
15%

Vitamin C
92mg
113%

Vitamin A
2879IU
58%

Fiber
13g
55%

Vitamin B6
0.68mg
34%

Folate
134µg
34%

Phosphorus
312mg
31%

Vitamin B3
5mg
29%

Potassium
980mg
28%

Vitamin E
4mg
28%

Vitamin K
28µg
27%

Vitamin B5
2mg
24%

Manganese
0.47mg
23%

Copper
0.46mg
23%

Selenium
14µg
21%

Magnesium
78mg
20%

Vitamin B2
0.31mg
19%

Vitamin B1
0.2mg
13%

Zinc
1mg
12%

Iron
2mg
12%

Calcium
78mg
8%

Vitamin D
0.28µg
2%

covered percent of daily need
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