Portobello And Chickpea Sheet Pan Supper Recipes

PORTOBELLO ROPA VIEJA

Portobello Ropa Vieja image

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

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; 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 cilantro.

Nutrition Facts : Calories 253 calories, Fat 15g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1449mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

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