Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
8 oz (250 g) fresh mushrooms
1 onion chopped
4 cloves garlic
1 tbsp (15 mL) minced ginger
½ lb (250 g) lean ground beef
1 tbsp (15 mL) canola oil
1 pkt (5 g) Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp (30 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) rice wine vinegar
1 head Boston lettuce
½ cup (125 mL) shredded carrot
¼ cup (60 mL) 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, non-stick 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.
Substitute your favourite gluten-free soy sauce and seasonings for a gluten-friendly option!
- Calories: 249
- Sodium: 408 mg
- Fat: 13 g
- Carbohydrates: 15 g
- Fiber: 3.5 g
- Protein: 13.5 g
Keywords: Ground Beef, Dinner Party, Blend & Extend