Mushroom Cashew Lettuce Wraps Recipe - Clean Eating Magazine

Mushroom Cashew Lettuce Wraps

Meaty and rich in umami flavor, both shiitake and maitake are delectable additions to these Mushroom Cashew Lettuce Wraps.
Mushroom Cashew Lettuce Wraps image

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  • Duration
  • Prep Time
  • 4Servings


  • 1½ tbsp reduced-sodium tamari
  • 1 tbsp 
coconut sugar 
(TRY: Wholesome! Organic 
Coconut Palm Sugar)
  • 1½ tsp peeled and grated ginger
  • Pinch ground cayenne pepper
  • 1½ tbsp sesame oil
  • 3 
large cloves garlic, thinly sliced
  • 4 cups 
chopped shiitake and/or maitake mushrooms
  • ½ cup raw unsalted cashews
  • 2 
green onions, thinly 
sliced, divided
  • 8 to 12 butter lettuce leaves
  • Sriracha sauce, to taste
  • 1 lime, cut into wedges


  1. In a small bowl, combine tamari, sugar, ginger and cayenne. Set aside.
  2. In a large nonstick skillet on medium, heat oil. Add garlic and cook for 30 seconds. Stir in mushrooms and cook for 3 to 4 minutes more, stirring occasionally. Mix in cashews and half of green onions, then add tamari mixture and stir well. Cook, stirring constantly, until excess liquid has evaporated, 1 to 2 minutes.
  3. To serve, scoop mushroom filling into the center of lettuce leaves. Drizzle with sriracha, and sprinkle with remaining half of green onions and a squeeze of lime.

Nutrition Information

  • Serving Size: 2 to 3 wraps
  • Calories: 186
  • Carbohydrate Content: 18 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 5.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 372 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 3 g