Jamaican Jerk Mushroom Wraps with Papaya Salad


Mushrooms are best and healthiest when cooked, as they release nutrients during the cooking process. They are low in calories and high in vitamins and minerals. They impart a taste known as umami, which is the 5th taste and is best described as savory. Mushrooms can be added to almost any dish. They are best stored in a paper bag in the fridge and can just be quickly rinsed and brushed off with your finger to clean. Here’s a recipe for lettuce wraps with a kick. The filling could be made in advance for a quick weeknight meal. I’d bet that mango would be a good substitute for the papaya if that’s more your flavor.

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salad

Yield: 24 wraps

Serving size: 1 lettuce leaf with ½ cup filling


1 large head Boston lettuce

1 small onion, cut into ½-inch dice (divided)

1/2 jalapeno pepper, seeded and finely chopped

1 tablespoon grated fresh ginger

1 lime, juiced 1 tablespoon

low sodium soy sauce

7 1/2 teaspoons olive oil (divided)

1 tablespoon maple syrup

2 teaspoons dried leaf thyme

1 1/2 teaspoons ground allspice

1/4 teaspoon cayenne pepper

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

12 ounces oyster mushrooms, cut into bite-sized pieces

4 ounces button mushrooms, halved

Papaya Salsa:

1 large papayas, peeled, seeded and coarsely chopped

1 tablespoons chopped red onion

1 tablespoon chopped red bell pepper

1 tablespoon chopped green bell pepper

1/2 jalapeno pepper, seeded and finely chopped

1 teaspoon chopped fresh cilantro

1 teaspoon fresh lime juice

2 teaspoons fresh orange juice

1/4 teaspoon dry red pepper flakes

Place ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.


1. Remove 6 large lettuce leaves and set aside. Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.

2. Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender. Puree until well combined. Set aside.

3. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, remaining onion and jalapeño; cook 2 – 3 minutes, turning often with a spatula. Stir in the onion and pepper puree and cook for 1 to 2 minutes or until fragrant.

4. Arrange lettuce leaves on large serving platter. Top each with about 1/4 cup mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.

Nutrition Facts (1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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