Tuesday, April 9, 2013

Turkey and Mushroom Asian Lettuce Cups

Hi friends, happy spring! It was a beautiful 70 degrees in San Francisco today and it's supposed to be a lovely week so I'm a pretty happy lady.  I've got a few new recipes and adventures to share so I thought I'd start with a healthy and tasty recipe for Asian style lettuce cups that I made for dinner a few weeks ago. This dish was really simple and satisfying.  I used ground turkey and portobello mushrooms as the base of this but you could use any type of ground meat or meat substitute.

Here's the simple recipe. Serve it in lettuce cups or on top of white rice if you want to make it a little more hearty.

Turkey and Mushroom Asian Lettuce Cups

Makes enough for dinner for 2 (maybe like 8 lettuce cups)
-7 oz ground lean turkey
-2 large chopped portobello mushroom caps
-1/3 teaspoon red pepper flakes
-2 tablespoons reduced sodium soy sauce
-2 1/2 teaspoons minced garlic
-2/3 cup chopped scallions
-Bib lettuce or romaine for the lettuce cups

-Put a large pan or wok over medium high heat and spray with Pam
-Saute the portobello mushrooms for a couple minutes until they start to soften
-Add the garlic, a tsp of soy sauce and the red pepper flakes and mix
-Add in the raw ground turkey and break it up with a spoon as you saute
-Season meat with a tiny bit of salt and pepper
-Saute all together and season with more soy sauce and red pepper flakes to taste
-Mix in the scallions and serve a scoop of this in a lettuce cup (use an ice cream scoop if you want them to be perfect)

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