Moroccan Mushroom Lettuce Wraps
New year, fresh starts. Ready to #FeedYourImmuneSystem? You all know how much I LOVE mushrooms and how they play a big part in my diet. I’ve partnered with the Mushroom Council in their initiative to spread awareness and educate about the nutritional benefits of mushrooms, and how, like other fruits and vegetables, they can play a positive role in supporting a healthy immune system.
Mushrooms are a part of a healthy diet. You’ll love that they are low in calories, gluten-free, cholesterol-free, fat-free, and very low in sodium. They contain a variety of nutrients, including Vitamin D, B Vitamins, and Selenium. All things are important for a healthy and strong immune system.
You’re going to love this Moroccan Mushroom Lettuce Wraps recipe featuring a combination of portabellas, crimini, and white button mushrooms that are seasoned and sauteed to perfection!
Moroccan Mushroom Lettuce Wraps
Recipe makes 4 servings
What you’ll need:
Turkish Shepherd's Salad
2 cups diced tomatoes
2 cups diced cucumber
1/4 cup diced red onion
1/3 cup finely chopped flat-leaf parsley
2 tbsp fresh lemon juice
1 tbsp olive oil salt and pepper, to taste
Mushroom Mix
1 tbsp olive oil
8oz mushrooms, chopped
3 garlic cloves, minced
1/4 cup white or yellow onion, chopped
2 tsp paprika
1/2 tsp cumin
1/8 teaspoon cinnamon
1 tsp crushed red pepper flakes (reduce to 1/2 tsp if you don't like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1-3/4 teaspoons salt
1/2 tsp freshly ground black pepper
Tahini Sauce
1 cup tahini sesame seed paste
3/4 cup lukewarm water
3 cloves garlic, finely minced
1 fresh lemon juice
1/4 tsp salt, or more to taste
2 tsp fresh parsley, minced
Lettuce Cups
One head of butter lettuce
Hemp seeds
Sunflower seed
2 Green onions
What You’ll Need
Shepherd's Salad: Add all of the ingredients to a mixing bowl and stir to combine. Serve immediately or refrigerate for up to 2 days.
Mushroom Mix: In a medium bowl, combine olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Mix in the mushrooms and let it sit for 20-30 minutes. To cook the mushrooms, heat a frying pan over a medium-high heat. Add in the ingredients in the bowl and cook for 5-6 minutes or until tender.
Tahini Sauce: Add the crushed garlic, tahini paste and lemon juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water, salt, parsley and blend again for 30 seconds. Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
Lettuce Cups: To make the lettuce cups, on a plate add two leaves and fill with mushroom mix and garnish with hemp, sunflower seeds, green onions tops. (I had extra tomatoes so I added those to mine.) Drizzle tahini sauce on top. Add a side serving Sheppards Salad and enjoy!
This post was made in sponsorship with the Mushroom Council. As always all opinions are my own.
