Marinated Mushrooms in Lettuce Cups

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Marinated Mushrooms in Lettuce Cups

 

 

200 g (7 oz) small button mushrooms, quartered

250 g (9 oz) Swiss brown -OR- button mushrooms, sliced

2 tablespoons (8 tsp) basil leaves, roughly torn

2 garlic cloves, crushed

2 tablespoons (8 tsp) balsamic vinegar

2 tablespoons (8 tsp) reduced-salt GF soy sauce

1 teaspoon honey (-OR- vegan alternative such as agave nectar)

1 1/2 tablespoons extra virgin olive oil

4 iceberg lettuce leaves, trimmed

 

 

1. Combine mushrooms in a ceramic bowl.

 

2. Combine basil, garlic, vinegar, soy sauce, honey (or alternative)

and oil in a jug. Pour over mushrooms. Toss well to coat. Cover. Set

aside for 30 minutes.

 

3. Spoon mushroom mixture into lettuce cups. Serve.

 

 

 

HINT: Alternatively, try other varieties of mushrooms such as oyster

and shiitake.

 

HINT: Remove core from lettuce then place lettuce into a bowl of iced

water. This makes leaves easier to separate.

 

 

 

Serves 4.

 

 

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Nutrition per serve: 448kJ; 7.2g tat; 1g saturated tat; 4.9g protein;

3.7g carbohydrate; 3.4g fibre; Omg cholesterol; 380mg sodium

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