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Asian Lettuce Wraps

November 14, 2017
Serves 4 Serves
Prep time
Cook Time

Recipe Courtesy of Mushrooms Canada.

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.


  • 8 Ounces
    fresh mushrooms
  • 1
    onion, chopped
  • 4
    cloves garlic
  • 1 Tablespoon
    minced ginger
  • 1/2 Pound
    lean ground beef
  • 1 Tablespoon
    canola oil
  • 1/2 Teaspoon
    dried thyme leaves
  • 1/2 Teaspoon
    dried oregano leaves
  • 1/2 Teaspoon
    ground mustard
  • 1/4 Teaspoon
    dried minced garlic
  • 1/4 Teaspoon
    dried minced onion
  • 1
    red pepper, finely chopped
  • 2 Tablespoons
    hoisin sauce
  • 1 Tablespoon
    soy sauce
  • 1 Tablespoon
    rice wine vinegar
  • 1
    head Boston lettuce
  • 1/2 Cup
    shredded carrot
  • 1/4 Cup
    chopped cashews (optional)


  1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

  2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

  3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

  4. Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.


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