It seems people either love mushrooms or hate them. I am one who loves them! If you’re one who doesn’t prefer them, no worries, I have a substitute* for you because I’d hate for you to miss out on this deliciousness. This is a simple, healthy and tasty lunch or dinner idea.
With Spring right around the corner, we’re beginning to crave those fresh greens, salads, and cleansing foods. So, this light and refreshing meal option is perfect!
These lettuce wraps are made with clean, healthy ingredients and are a great source of vitamins, antioxidants, minerals, healthy fats, and protein.
The superstar shiitake mushroom is among the most medicinal mushrooms, extremely health-promoting, and great for our immune systems. They are excellent sources of fiber, protein, calcium, vitamin C, and antioxidants.
Serves: 2
Ingredients
1 head of little gem lettuce {I used Smallest Gems sweet lettuce from Trader Joe’s}
7 oz. shiitake mushrooms
2 green onions
1 cup raw cashew pieces
1 – 1½ tbsp. coconut oil
½ lemon
pinch of sea salt
½ – 1 tbsp. Szechuan sauce {opt for non-GMO, gluten-free & MSG free}
2 grated carrots
cilantro to taste
*You can substitute mushrooms for grilled chicken {organic and true pasture-raised chicken is best}
Directions
1. Remove mushroom stems. You can remove by twisting the stems off. {Some may be a little tough to remove. I used a knife to help loosen the stem in those cases.}
2. Cut mushrooms in vertical slices and then cut those slices in half.
3. Chop green onions.
4. Heat saucepan or wok on medium heat.
5. Melt coconut oil.
6. Add chopped onions and sauté on medium heat for about 5 minutes.
7. Next add in the mushrooms. Continue to keep an eye on it and stir with a wooden spatula so everything gets thoroughly cooked.
8. Squeeze half a lemon over the onions and mushrooms.
9. Add in the cashews.
10. Add pinch of sea salt.
11. Cook for 5 minutes. Watch for the cashews turning brown and the mushrooms cooking/softening.
12. Add ½ – 1 tbsp. Szechuan sauce.
13. Mix well and continue to stir.
14. Cook about 5 more minutes or until the cashews and mushrooms are cooked to your liking.
15. Spoon into lettuce cups.
16. Top with grated carrots and cilantro.
Enjoy!!
If you make these, please share what you thought in the comments below! And bonus points if you post a picture on Instagram and tag me at @NutritionbyKara so I can see!
Much love,
