Blend & Extend: Ginger & Soy Mushroom Lettuce Wraps
Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
Serves 4 | Prep Time: 15 mins. | Cook Time: 15 mins.
8 oz fresh mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)
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.
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.
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.
Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.
Per Serving: Calories 249, Sodium 408mg, Protein 13.5g, Fat 13g, Carbohydrates 15g, Dietary Fibre 3.5g