Italian Lettuce Wraps

Recipe courtesy of the Mushroom Council and


Yield: 4 servings


4 oz each assorted enoki, cremini, white, Portabella mushrooms
¼ cup sun dried tomatoes, drained and cut into slivers
¼ cup zucchini, shredded
1 tbl fresh oregano leaves
4 tbl Colavita Extra Virgin Olive Oil
1 tbl Colavita Balsamic Drizzle
½ tsp grated lemon zest
1 oz pine nuts, chopped coarsely
1 oz fresh grated parmesan
12 whole Bibb or Boston lettuce leaves
Salt and freshly ground pepper


Thinly slice all the mushrooms. Toss together the lemon zest, parmesan and pine nuts. Set aside.

Put Colavita extra virgin olive oil into a 1 quart bowl. Add the mushrooms and toss. Add the slivered sundried tomato and zucchini slivers. Season with salt and freshly ground pepper.

Place the 12 lettuce cups on a tray and place even amounts of the mixture in each of the lettuce cups. Drizzle drops of balsamic vinegar and sprinkle with the pine nut mixture and oregano.



Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>