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 ViejaPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 25minutes 5hours
Servings Prep Time
6servings 25minutes
Cook Time
Portions: servings
Portions: servings
  1. 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.
  2. 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.