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Moroccan Mushroom Lettuce Wraps

Source: The Mushroom Council | Serves: 4 | Time: 40 min

Changes: replaced cucumber with zucchini; replaced parsley with cilantro; skipped lemon zest


Zucchini Salad

2 cups diced tomatoes

2 cups diced cucumber

1/4 cup diced red onion

1/3 cup finely chopped cilantro

2 tbsp fresh lemon juice

1 tbsp EVO

S&P, to taste

Mushroom Mix

1 tbsp EVO

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

2 tbsp lemon juice

1–3/4 tsp salt

1/2 tsp freshly ground black pepper

6 ounces crimini mushrooms, chopped

2 portabella mushrooms, chopped

6 ounces white button mushrooms, chopped

Tahini Sauce

1 cup tahini sesame seed paste

3/4 cup lukewarm water

3 cloves garlic, finely minced

2 tbsp 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


Zucchini 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.

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.

Drizzle tahini sauce on top.

Add a side serving zucchini and enjoy!

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