Portobello Ropa Vieja
“I created this version of a Mexican favourite for my family, using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal.” —Arlene Erlbach, Morton Grove, Illinois
Portobello Ropa Vieja
Portobello Ropa Vieja
| Servings | Prep Time | Cook Time |
| 6servings | 25minutes | 5hours |
| Servings | Prep Time |
| 6servings | 25minutes |
| Cook Time |
| 5hours |
Ingredients
- 2 tbsp canola oil
- 1 medium onion halved and thinly sliced
- 1 poblano pepper thinly sliced
- 1 medium sweet red pepper thinly sliced
- 1 jar sofrito tomato cooking base 12 ounces
- 1 cup fire-roasted diced tomatoes
- 3 tbsp lime juice divided
- 2 tbsp brown sugar
- 3/4 tsp garlic powder
- 3/4 cup minced fresh cilantro
- 6 large portobello mushrooms thinly sliced
- 1 tbsp adobo seasoning
- hot cooked rice
Portions: servings
Units:
Ingredients
Portions: servings Units: |
Instructions
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red pepper; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder.
- Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and additional cilantro.
Recipe Notes
<h2Portobello Ropa Vieja Tips
How can I make this dish vegetarian?
To make this portobello ropa vieja vegetarian, make your own sofrito versus purchasing store-bought.
Nutrition Facts
.667 cup: 253 calories, 15g fat (0 saturated fat), 0 cholesterol, 1449mg sodium, 19g carbohydrate (9g sugars, 4g fibre), 10g protein.
