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Gluten-Free

Mushroom Cashew Lettuce Wraps

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

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Ronald Tsang

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Servings
4
Prep Time
25 min
Duration
25 min

Ingredients

  • 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

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g