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
| 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:
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Ingredients
Portions: servings
Units:
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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.
