I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois,
Ingredients
- 2 tablespoons canola oil
- 1 medium onion, halved and thinly sliced
- 1 poblano pepper, thinly sliced
- 1 medium sweet red pepper, thinly sliced
- 1 jar (12 ounces) sofrito tomato cooking base
- 1 cup fire-roasted diced tomatoes
- 3 tablespoons lime juice, divided
- 2 tablespoons brown sugar
- 3/4 teaspoon garlic powder
- 6 large portobello mushrooms, thinly sliced
- 1 tablespoon adobo seasoning
- Hot cooked rice
- Minced fresh cilantro
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
.667 cup: 253 calories, 15g fat (0 saturated fat), 0 cholesterol, 1449mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 10g protein.
