Print Recipe
Pin Recipe
Description
These lettuce wraps, inspired by Thai cuisine, are filled with a delightful combination of umami flavors from a blend of mushrooms and ground meat. The addition of fresh carrots and lettuce adds a burst of freshness, while a sprinkling of peanuts provides the perfect touch of saltiness.Ingredients
- 1 tablespoon olive oil
- 8 oz Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
- 1 small red bell pepper, cut into 1/2-inch pieces
- 8 ounces ground chicken
- 2 tablespoons packed brown sugar
- 1/2 lime, juiced, plus lime wedges, for serving
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt
- 1 carrot, cut into 1/8-inch matchsticks
- 1 green onions, thinly sliced, for garnish
- Chopped roasted peanuts, for garnish, optional
- 1 small head bibb lettuce, leaves separated
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Heat oil in large skillet or wok over medium-high heat. Add mushrooms, and cook, stirring occasionally, until light golden-brown, about 6 to 8 minutes. Stir in bell peppers and cook for 2 minutes. Add chicken and cook, breaking up into small crumbles with a wooden spoon, until fully cooked and golden-brown, about 8 minutes.
- Stir in brown sugar, lime juice, fish sauce and salt, and cook until coated, about 1 minute. Remove skillet from heat.
- Layer mushroom mixture, carrots, green onions and peanuts in lettuce leaves. Serve with lime wedges.
- Enjoy.
Notes
You can skip the chicken and add more mushrooms. Or, substitute with beef if you prefer.
.png){kind=logo}
