Pregnancy Friendly Gluten Free Mushroom Walnut Lettuce Cups
Total time30 min
Prep time15 min
Cook time15 min
4.8(24)
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Learn more →Ingredients
4 servings
For the filling
- ½ cup walnuts, roughly chopped
- 2 tbsp sesame oil
- 1 lb cremini mushrooms, finely chopped
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For serving
- 1 head butter lettuce, leaves separated
- 1 tbsp sesame seeds (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, and cornstarch until the cornstarch is fully dissolved. Set aside.
- 2
Heat a large skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and set aside.
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