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If you’re looking for a great meatless, easy weeknight meal that comes together in just about 20 minutes, these Portobello Lettuce Cups are delightful!
Recently, a lot of you have been requesting more plant-based/vegetarian recipes, which is something I haven’t done as much of in the past! However, I’ve also been trying to cut back a bit on eating meat (although let’s be clear, I very much still consume meat) and mushrooms have become one of my favorite ‘meaty’ veggies to cook with as a replacement!
In this recipe, the portobello mushrooms soak up a delicious Asian-inspired sauce that is salty, slightly sweet, and a bit spicy. There is also an added crunch from the water chestnuts which I love, and then it is all served inside lettuce cups for a delightful meal or appetizer! Alternatively, you could also serve this over cauliflower rice for a meatless bowl option. No matter how you serve, you will love the flavor!
And for more meatless options, be sure to check out this round-up!
Portobello Lettuce Cups
Ingredients
- ¼ cup coconut aminos
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon ginger powder
- 2 teaspoons arrowroot or tapioca flour
- 5 portobello mushroom caps , diced large
- 3 tablespoons avocado oil
- 1 large shallot diced small
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 large fresno chile very thinly sliced
- 1 [8-ounce] can water chestnuts, drained and loosely chopped
- ¼ cup loosely chopped cilantro leaves
- Butter lettuce for serving
Instructions
- In a small bowl, combine the coconut aminos, fish sauce, sesame oil, rice vinegar, ginger powder and arrowroot. Whisk until well combined and set aside.
- Heat a large nonstick skillet over medium high heat with avocado oil. When the oil is hot, add the shallot and garlic. Cook, stirring, until the shallots are just tender, about 2 minutes.
- Add the mushrooms, salt, fresno chile and water chestnuts. Cook, stirring occasionally, until the mushrooms are tender, 3 to 4 minutes.
- Pour in the sauce and stir to combine. Allow the sauce to thicken, which should only take about 1 minute.
- Remove from heat and stir in the cilantro.
- Serve in lettuce cups and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out very yummy but my only issue was that the tapioca flour turned kinda gooey after I mixed it with the mushrooms. Is there anything I can do to fix it?
I used arrowroot and the second I poured it into the mushroom mixture, mine turned extremely gooey as well!!
This dinner was FABULOUS. It was quick and refreshing. I added cauliflower rice. My boyfriend doesn’t eat vegan so I love when he also loves the dinner as much as I do. Thank you for the recipe 🙂
Great idea to add cauli rice!!!
This recipe was so simple and quick yet packed with flavor! We will be adding this to a regular rotation of meals we make.
Oh…… my god? Made for a quick dinner with a side of (TJ’s microwaved) brown rice! I’m an 80% vegan and me and by 0% vegan boyfriend loved this! Definitely filling and impressive flavor with little effort! In the dinner rotation forever (reposted to make sure it got 5 stars!!!)
yay! Thanks, Haley!!!