Since starting to cook food for Luca, I’ve really been into my pressure cooker. It’s great for cooking spaghetti squash (which he loves) or just making super quick and easy meals, like today’s recipe.
When I’m in a pinch, I know I can just dump a bunch of ingredients into my pressure cooker, hit start, and within 20 minutes, a meal is prepared and I can do other things while it cooks (that’s the best part – your meal is cooking while you’re also being productive.)
I love using Portobello mushrooms as meat and carb alternatives – as burgers, as burger buns, as meat (have you made the Mushroom Bulgogi Bowls from my new cookbook?) – because they are so hearty!
These bowls are seasoned with my homemade fajita seasoning that brings the peppers, onions, and mushrooms to life – you won’t miss the meat!
You can serve these with brown rice instead, cauliflower rice if you prefer, OR you can ditch the bowl altogether and have them in taco shells!
Hope you’re having a wonderful Sunday – and tomorrow, I’ll be sharing my socca flatbread pizza! I guess it’s a meatless week!
Nutritional Information & Recipe
Pressure Cooker Portobello Mushroom Fajita Bowls
- 2 red bell peppers Blade A, noodles trimmed
- 2 green bell peppers Blade A, noodles trimmed
- 1 large onion Blade A, noodles trimmed
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- salt and pepper
- 1 15oz can diced tomatoes
- 12 oz Portobello mushrooms sliced into 1” thick strips
- 1 avocado peeled, pitted, and cubed
- 2 cups cooked quinoa
- 1 cup romaine lettuce chopped
- 1 lime
- to garnish: chopped cilantro
- Place the stainless steel insert in your pressure cooker. Add the bell peppers and onions. Add the cayenne, chili powder, paprika, smoked paprika, onion powder, cumin, oregano, season with salt and pepper and toss well. Pour over the tomatoes and toss again. Add the Portobello mushrooms and gently toss, trying not to break the mushrooms (you can just do this with your fingers to be more gentle.)
- Cover and cook on high pressure for 8 minutes.
- Meanwhile, prepare the bowls. Divide the avocado, quinoa and lettuce into 4 bowls. Quarter the lime.
- Once the time is finished, let the pressure release naturally and then, open up. Using tongs or a slotted spoon, divide the fajita mixture onto the prepared bowls, garnish with cilantro, and serve with limes.