Mushroom & Mango Lettuce Boats

Serves 2 Vegetarian Mushroom & Mango Lettuce Boats
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Ingredients

2 medium mangoes [pealed and diced into bite size pieces]

4 large romaine lettuce leaves [wash & pat dry]

3 cups of cremini mushrooms [clean with damp paper towel to remove dirt, and dice into large bite size pieces]

1/3 cup of white or Spanish onion [slice thin]

1 tablespoon of oil

1 teaspoon of cumin powder

¼ cup of cilantro [chopped]

Black pepper [to liking]

Salt [to liking]

 

Mango Dressing

1 medium mango [1/2 cup, peeled and diced]

¼ cup of rice wine vinegar

3 tablespoons of fresh lime juice

1 teaspoon of mustard

½ cup of oil

2 tablespoons of cilantro [chopped]

 

Optional Toppings

Crushed nuts

Chopped cilantro

Thinly sliced radishes

Thinly sliced scallions

Julienne carrots

Julienne colored bell peppers

Preparation

Place your large sauté pan at a medium-high heat. Pour in your tablespoon of oil and let it come up to a heat. Once the oil gets hot place in your mushrooms and onions. Sauté the mushrooms for 5 to 8 minutes then sprinkle in the cumin, salt and black pepper. In a medium bowl place in your cooked mushrooms, diced mango and chopped cilantro, mix and season again with salt and pepper to liking. Always make sure to taste as you go, you want it to be flavorful and not bland. Once the mushroom and mango mix is done set aside and make the dressing.

Dressing Preparation

In a blender or food processor place in your mango, vinegar, lime juice and mustard. Blend and slowly start by pouring in your oil. Whiz until emulsified and thick. Place the finished dressing into a small bowl and sprinkle in your chopped cilantro, stir and set aside for assembly.

Assembly

Arrange the lettuce boats onto a large serving platter. Top each boat with the mango and mushroom mix, divide the mixture evenly amongst the boats. Once the mix is placed, dress the tops with the mango dressing and top it off with your favorite toppings!

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Mushroom & Mango Lettuce Boats

Serves 2 Vegetarian
Ingredients

2 medium mangoes [pealed and diced into bite size pieces]

4 large romaine lettuce leaves [wash & pat dry]

3 cups of cremini mushrooms [clean with damp paper towel to remove dirt, and dice into large bite size pieces]

1/3 cup of white or Spanish onion [slice thin]

1 tablespoon of oil

1 teaspoon of cumin powder

¼ cup of cilantro [chopped]

Black pepper [to liking]

Salt [to liking]

 

Mango Dressing

1 medium mango [1/2 cup, peeled and diced]

¼ cup of rice wine vinegar

3 tablespoons of fresh lime juice

1 teaspoon of mustard

½ cup of oil

2 tablespoons of cilantro [chopped]

 

Optional Toppings

Crushed nuts

Chopped cilantro

Thinly sliced radishes

Thinly sliced scallions

Julienne carrots

Julienne colored bell peppers

Preparation

Place your large sauté pan at a medium-high heat. Pour in your tablespoon of oil and let it come up to a heat. Once the oil gets hot place in your mushrooms and onions. Sauté the mushrooms for 5 to 8 minutes then sprinkle in the cumin, salt and black pepper. In a medium bowl place in your cooked mushrooms, diced mango and chopped cilantro, mix and season again with salt and pepper to liking. Always make sure to taste as you go, you want it to be flavorful and not bland. Once the mushroom and mango mix is done set aside and make the dressing.

Dressing Preparation

In a blender or food processor place in your mango, vinegar, lime juice and mustard. Blend and slowly start by pouring in your oil. Whiz until emulsified and thick. Place the finished dressing into a small bowl and sprinkle in your chopped cilantro, stir and set aside for assembly.

Assembly

Arrange the lettuce boats onto a large serving platter. Top each boat with the mango and mushroom mix, divide the mixture evenly amongst the boats. Once the mix is placed, dress the tops with the mango dressing and top it off with your favorite toppings!