ROASTED MUSHROOM LETTUCE CUPS
I think that, most of the time, Paleo gets a bad rep for being meat-obsessed. I always enjoyed the “more vegetables than a vegetarian” notion, which basically is exactly what it sounds like: If you eat Paleo, you should be striving to eat more vegetables than you imagine a vegetarian would. These roasted mushroom lettuce cups are a great way to do just that. This recipe could just as easily be meat based, but we’re going to use mushrooms instead—because sometimes, we should. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
10 ounces baby bella or button mushrooms
2 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
Salt
Freshly ground black pepper
2 teaspoons sesame oil
1½ teaspoons Asian chili paste or chili oil
4 romaine or butter lettuce leaves, plus a few extra
2 to 3 tablespoons sesame seeds, for garnish
2 to 3 tablespoons chopped fresh cilantro, for garnish
- Preheat the oven to 450°F.
- On a large baking sheet, mix the mushrooms with the olive oil and garlic powder, and season with salt and pepper. Roast for 25 to 30 minutes, or until the mushrooms are browned and slightly shrunken. Transfer to a bowl, and toss with the sesame oil and chili paste.
- Serve the mushrooms on the lettuce leaves, garnished with the sesame seeds and cilantro.
VARIATION 1 SHIITAKE MUSHROOM LETTUCE CUPS: Make this recipe with shiitake mushrooms for even more texture and Asian flair.
VARIATION 2 SPICY PORK–MUSHROOM LETTUCE CUPS: Go on, add the meat—sauté ½ pound spicy pork sausage while the mushrooms are roasting, and combine them in a large bowl. Top the lettuce leaves with the mixture, and garnish with the sesame seeds and cilantro.
PREP TIP: Make the filling ahead of time and reheat before serving.
