These light and refreshing Teriyaki Mushroom Lettuce Cups make a delicious appetizer or main meal. Made with meaty shiitake mushrooms (that become caramelized with our Homemade Teriyaki Sauce), nutty quinoa, and a heap of fresh and bright flavor from the ginger, garlic, green onions, and cilantro, these lettuce cups are a punch of bold plant-based flavor, texture, and nutrition. What’s more, they make a great quick meal for when you are short on time!
Yields2 ServingsPrep Time15 minsCook Time8 minsTotal Time23 mins
Ingredients
1batch of Homemade Teriyaki Sauce (link in Chef’s Notes)
4cupsshiitake mushrooms (or other mushrooms of choice, sliced)
2cupsorganic red bell pepper (seeded and diced)
4medium garlic cloves (minced)
1tbspfresh ginger (peeled and minced)
8leaves of butter lettuce
2cupsorganic quinoa (cooked)
½cupgreen onions (sliced)
¼cupcilantro (optional chopped)
¼cuppeanuts (optional chopped)
Directions
1
Make the teriyaki sauce and set aside.
2
Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
3
Stir in the garlic and ginger, cooking for an additional minute.
4
Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
5
Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
Chef's Notes
Substitutions Substitute mushrooms with jackfruit, tofu, or tempeh or your choice of vegetables or legumes.
Substitute quinoa with brown rice or your favorite whole grain of choice.
Use yellow, green, or orange bell pepper in place of red bell pepper.
Substitute another leafy green, like romaine or collards, in place of butter lettuce.
Use parsley or basil leaves in place of cilantro.
Substitute hemp seeds, sunflower seeds, or pumpkin seeds in place of peanuts.
Prep Ahead Prepare the Homemade Teriyaki Sauce ahead of time and store in an airtight container in the refrigerator for up to 7 days.
Storage Store in an airtight container in the refrigerator for up to 3 days. Note, be sure to store the filling and the butter lettuce cups separately so that the lettuce does not wilt.
Ingredients
1batch of Homemade Teriyaki Sauce (link in Chef’s Notes)
4cupsshiitake mushrooms (or other mushrooms of choice, sliced)
2cupsorganic red bell pepper (seeded and diced)
4medium garlic cloves (minced)
1tbspfresh ginger (peeled and minced)
8leaves of butter lettuce
2cupsorganic quinoa (cooked)
½cupgreen onions (sliced)
¼cupcilantro (optional chopped)
¼cuppeanuts (optional chopped)
Directions
1
Make the teriyaki sauce and set aside.
2
Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
3
Stir in the garlic and ginger, cooking for an additional minute.
4
Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
5
Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
