Portobello fajitas are a hearty, plant-based twist on the classic Mexican-American sizzle-plate meal. These earthy mushrooms are sautéed with colorful bell peppers and savory spices, perfect for a fast and satisfying weeknight dinner.
Vegan Vegetarian Pescetarian Gluten-Free Dairy-Free Nut-Free Egg-Free Soy-Free
Nutrient score: Excellent
Goodness for its calories, 25 to 100.
How is this worked out?
The nutrient score shows how much goodness a recipe gives for its calories, from 25 to 100. Every recipe gets at least 25. It is the same for everyone.
It adds up how much of 11 nutrients people need the recipe gives for its calories: protein, fibre, vitamins A, C and E, calcium, iron, potassium, magnesium, folate and zinc. Each counts up to a full day’s worth for the calories. It then takes points off for saturated fat, added sugar and sodium above a fair share for the calories.
75 and over: Excellent. 60 to 74: Very good. 45 to 59: Good. 35 to 44: Fair. 25 to 34: Low.
The formula (from the recipe’s values per 100 g):
- Share of the day: the recipe’s kcal per 100 g ÷ 2,000 (under 40 kcal per 100 g, such as a herb or tea, counts as 40 kcal).
- 11 nutrients to encourage: protein (50 g), fibre (28 g), vitamin A (900 mcg), vitamin C (90 mg), vitamin E (15 mg), calcium (1,300 mg), iron (18 mg), potassium (4,700 mg), magnesium (420 mg), folate (400 mcg) and zinc (11 mg). For each: amount ÷ (Daily Value × share), at most 1. Add them up.
- 3 nutrients to limit: saturated fat (20 g), added sugar (50 g) and sodium (2,300 mg). For each: amount ÷ (limit × share) − 1, only when above 0 and at most 3. Add them up.
- Result = 100 × (step 2 − 2 × step 3) ÷ 11, kept between 0 and 100.
- Score = 25 + 0.75 × result, rounded. The scale runs from 25 to 100 instead of 0 to 100: every edible recipe gets at least 25, and the order doesn’t change.
It follows the Nutrient Rich Foods index (NRF 9.3) with the U.S. FDA Daily Values for a 2,000 kcal day. Different from the published index: folate and zinc are added (11 nutrients instead of 9), the nutrients to limit count double and each at most three times its share, the 40 kcal floor, and the 25 to 100 scale. When some of the values it needs are unknown, the score is shown as “about”.
A recipe’s values are worked out from its ingredients, whose values are estimates.
Sources: Drewnowski A. Defining nutrient density: development and validation of the Nutrient Rich Foods index. J Am Coll Nutr. 2009;28(4):421S-426S; U.S. FDA, Daily Value on the Nutrition and Supplement Facts Labels.
A low score doesn’t make a recipe bad: treats and festive dishes have their place. Use the score to compare similar recipes. In the GapPlate app you also see how much of the gaps in your day a serving fills.
Units:
Ingredients
- 2 tbsp Olive oil (27 g)
- 4 large Portobello mushroom (400 g)
- 1 large Red bell pepper (170 g)
- 1 medium Onion Yellow (150 g)
- 1 tbsp Red chili powder (6.7 g)
- 1 tsp Cumin (2 g)
- 1 tsp Garlic powder (2.5 g)
- Salt, to taste
- 1 tbsp Lime juice (15 g)
- Ingredients in total: 774 g
- Weight gained in cooking: 26 g (water soaked up)
- Net weight (cooked): 800 g · 4 servings of about 200 g
Method
- Clean the mushrooms and slice them into half-inch strips, then slice the bell pepper and onion into thin strips.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the onion and bell pepper to the skillet, cooking for 5 to 7 minutes until the edges start to soften and brown.
- Add the mushroom strips to the pan and continue cooking for another 5 minutes until they have released their moisture and are tender.
- Sprinkle the chili powder, cumin, garlic powder, and salt over the vegetable mixture and toss well to coat, cooking for 1 minute until fragrant.
- Remove the pan from the heat, drizzle with the lime juice, and serve immediately in warm tortillas.
Nutrition
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Calories | 120 kcal | 59.9 kcal |
| Protein | 3.37 g | 1.68 g |
| Water | 176 mL | 88 mL |
| Sodium | 38.4 mg | 19.2 mg |
| Total Carbohydrates | 11.8 g | 5.88 g |
| Total Fat | 7.62 g | 3.81 g |
| Sugar | 5.97 g | 2.99 g |
61 more nutrients
Carbohydrates
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Added Sugar | 0 g | 0 g |
Minerals
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Iron | 1.33 mg | 0.66 mg |
| Calcium | 27.4 mg | 13.7 mg |
| Magnesium | 22.9 mg | 11.4 mg |
| Potassium | 562 mg | 281 mg |
| Iodine | 0 mcg | 0 mcg |
| Phosphorus | 152 mg | 76 mg |
| Zinc | 0.75 mg | 0.37 mg |
| Chloride | 10.7 mg | 5.35 mg |
| Selenium | 9.8 mcg | 4.9 mcg |
| Copper | 0.34 mg | 0.17 mg |
| Fluoride | 0.004 mg | 0.002 mg |
| Manganese | 0.25 mg | 0.13 mg |
| Molybdenum | 0.21 mcg | 0.1 mcg |
| Chromium | 0.21 mcg | 0.1 mcg |
Fats
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Trans Fat | 0 g | 0 g |
| Saturated Fat | 1.11 g | 0.55 g |
| Cholesterol | 0 mg | 0 mg |
| Monounsaturated Fat | 5.02 g | 2.51 g |
| Omega-3 Fatty Acids | 0.075 g | 0.038 g |
| Polyunsaturated Fat | 0.95 g | 0.47 g |
| Omega-6 Fatty Acids | 0.83 g | 0.42 g |
| DHA (Docosahexaenoic Acid) | 0 mg | 0 mg |
| EPA (Eicosapentaenoic Acid) | 0 mg | 0 mg |
| ALA (Alpha-Linolenic Acid) | 0.069 g | 0.034 g |
| Arachidonic Acid | 0 mg | 0 mg |
| Medium-Chain Triglycerides | 0 g | 0 g |
| Omega-9 Fatty Acids | 4.99 g | 2.49 g |
Fibre
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Fiber | 3.44 g | 1.72 g |
| Soluble Fiber | 0.93 g | 0.46 g |
| Insoluble Fiber | 3.48 g | 1.74 g |
Vitamins
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Vitamin B12 | 0 mcg | 0 mcg |
| Vitamin D | 0.2 mcg | 0.1 mcg |
| Vitamin C | 61 mg | 30.5 mg |
| Folate (B9) | 44.8 mcg | 22.4 mcg |
| Niacin (B3) | 4.44 mg | 2.22 mg |
| Vitamin A | 92.2 mcg RAE | 46.1 mcg RAE |
| Thiamin (B1) | 0.13 mg | 0.066 mg |
| Vitamin B6 | 0.42 mg | 0.21 mg |
| Riboflavin (B2) | 0.55 mg | 0.28 mg |
| Pantothenic Acid (B5) | 1.71 mg | 0.86 mg |
| Vitamin E | 2.19 mg | 1.09 mg |
| Vitamin K | 8.15 mcg | 4.07 mcg |
| Biotin (B7) | 15.6 mcg | 7.78 mcg |
| Beta-Carotene | 1,385 mcg | 693 mcg |
Others
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Choline | 19.5 mg | 9.74 mg |
| Leucine | 237 mg | 119 mg |
| Lysine | 176 mg | 87.8 mg |
| Polyphenols | 205 mg | 102 mg |
| Methionine | 52.9 mg | 26.5 mg |
| Oxalates | 5.56 mg | 2.78 mg |
| Threonine | 155 mg | 77.5 mg |
| Tryptophan | 44.6 mg | 22.3 mg |
| Valine | 190 mg | 95 mg |
| Flavonoids | 46.2 mg | 23.1 mg |
| Histidine | 185 mg | 92.7 mg |
| Lutein / Zeaxanthin | 0.26 mg | 0.13 mg |
| Lycopene | 0.2 mg | 0.1 mg |
| Phenylalanine | 175 mg | 87.7 mg |
| Purines | 61.8 mg | 30.9 mg |
Proteins
| Nutrient | Per serving (200 g) | Per 100 g |
|---|---|---|
| Isoleucine | 161 mg | 80.3 mg |
Worked out from the ingredients with the GapPlate food library, per 100 g of the cooked dish. Estimates, not medical advice.
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