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)

Shop for Ingredients

Make a list for the store or order online.



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
  • 13/4 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


Cucumber Salad

  1. Add all of the ingredients to a mixing bowl and stir to combine. Serve immediately or refrigerate for up to 2 days. 

Mushroom Mix

  1. 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.
  2. 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

  1. 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.)
  2. Add a little bit of water, salt, parsley and blend again for 30 seconds.
  3. Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley.

Lettuce Cups

  1. 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.
  2. Drizzle tahini sauce on top. 
  3. Add a side serving Cucumber Salad and enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers