Jamaican Jerk Mushroom Wraps with Papaya Salad

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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

Ingredients:

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.

Directions:

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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