Portobello Ropa Vieja

Name: Portobello Ropa Vieja
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 servings.
Cuisine: Caribbean, Cuban
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

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 hours

Makes

6 servings

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

Portobello Ropa Vieja Recipe photo by Taste of Home

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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

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 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.