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
- 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
- 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!
Princy GobranMarch 23, 2021 at 1:32 am
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?
KimberlyMarch 25, 2021 at 11:12 pm
I used arrowroot and the second I poured it into the mushroom mixture, mine turned extremely gooey as well!!
Kaela WelchMarch 22, 2021 at 11:27 pm
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 🙂
AlexMarch 23, 2021 at 12:46 am
Great idea to add cauli rice!!!
KaylaJune 27, 2021 at 11:59 pm
This recipe was so simple and quick yet packed with flavor! We will be adding this to a regular rotation of meals we make.
Haley BMarch 21, 2021 at 2:55 am
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!!!)
AlexMarch 21, 2021 at 12:39 pm
yay! Thanks, Haley!!!