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
Total Time
Prep: 25 min. Cook: 5 hours
Makes
6 servings
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
3/4 cup minced fresh cilantro
6 large portobello mushrooms, thinly sliced
1 tablespoon adobo seasoning
Hot cooked rice
Directions
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.
Portobello 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.
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