Name: Moroccan Mushroom Lettuce Wraps
Ingredients: 2 cups diced tomatoes; 2 cups diced cucumber; 1/4 cup diced red onion; 1/3 cup finely chopped flat-leaf parsley; 2 tablespoon fresh lemon juice; 1 tablespoon olive oil salt and pepper, to taste; 1 tablespoon olive oil; 6 ounces crimini mushrooms, chopped; 2 portabella mushrooms, chopped; 6 ounces white button mushrooms, chopped; 3 garlic cloves, minced; 1/4 cup white or yellow onion, chopped; 2 tsp paprika; 1/2 tsp cumin; 1/8 teaspoon cinnamon; 1 teaspoon crushed red pepper flakes (reduce to 1/2 tsp if you don’t like heat); Zest from one lemon; 2 tablespoons freshly squeezed lemon juice, from one lemon; 1-3/4 teaspoons salt; 1/2 tsp freshly ground black pepper; 1 cup tahini sesame seed paste; 3/4 cup lukewarm water; 3 cloves garlic, finely minced; 1 fresh lemon juice; 1/4 teaspoon salt, or more to taste; 2 teaspoons fresh parsley, minced; One head of butter lettuce; Hemp seeds; Sunflower seed; 2 green onions

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Author Valerie Alvarez

This Moroccan Mushroom Lettuce Wraps recipe featuring a combination of portabellas, crimini, and white button mushrooms that are seasoned and sautéed to perfection!

Recipe courtesy of Valerie Alvarez (@valeriealvarez)

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Ingredients

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Cucumber Salad

2 cups diced tomatoes
2 cups diced cucumber
1/4 cup diced red onion
1/3 cup finely chopped flat-leaf parsley
2 tablespoon fresh lemon juice
1 tablespoon olive oil salt and pepper, to taste

Mushroom Mix

1 tablespoon olive oil
6 ounces crimini mushrooms, chopped
2 portabella mushrooms, chopped
6 ounces white button mushrooms, chopped
3 garlic cloves, minced
1/4 cup white or yellow onion, chopped
2 tsp paprika
1/2 tsp cumin
1/8 teaspoon cinnamon
1 teaspoon crushed red pepper flakes (reduce to 1/2 tsp if you don’t like heat)
Zest from one lemon
2 tablespoons freshly squeezed lemon juice, from one lemon
1–3/4 teaspoons salt
1/2 tsp freshly ground black pepper

Tahini Sauce

1 cup tahini sesame seed paste
3/4 cup lukewarm water
3 cloves garlic, finely minced
1 fresh lemon juice
1/4 teaspoon salt, or more to taste
2 teaspoons fresh parsley, minced

Lettuce Cups

One head of butter lettuce
Hemp seeds
Sunflower seed
2 green onions

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Instructions

Cucumber 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 Cucumber Salad and enjoy!