Mushroom Lettuce Wraps

Courtesy of Robyn from Add a Pinch

 

Robyn from Add a Pinch shares a perfect recipe for a salad you can eat with your hands.

Serves: 4-6

Ingredients:

1 tablespoon olive oil
1 pound sliced portabella mushrooms
1 (10-ounce) can cannelini beans
1/2 medium sweet onion, diced
1/4 cup diced bell pepper (green, red, yellow, or orange)
1 medium tomato, diced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
8-12 Boston or Bibb lettuce leaves

Directions:

  1. Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.
  2. As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.
  3. Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup

Ingredients:

  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar

Directions:

  1. Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

 

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