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Portobello Ropa Vieja

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


  • 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


  • 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.
Nutrition Facts
.667 cup: 253 calories, 15g fat (0 saturated fat), 0 cholesterol, 1449mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 10g protein.

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