Portobello Mushroom Lettuce Cups

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

Serves: 4

Print

5 from 4 votes

Total Time20 mins

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!