Name: Mexican Mushroom Lettuce Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g cup mushrooms, 1cm diced; 1 tbsp smoked paprika; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp garlic powder; 1 tsp salt; 2 tbsp olive oil; ½ onion, finely diced; ¼ cup passata; 1 butter or baby cos lettuce; ⅛ purple cabbage, finely shredded; ½ punnet cherry tomatoes, quartered; 1 avocado, sliced; ½ bunch coriander, roughly chopped; ½ green chilli, sliced; 1 lime, cut into wedges; 2 cups corn chips

Mexican Mushroom Lettuce Cups

Yields4 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

250 g cup mushrooms, 1cm diced

Mexican Spice Mix

1 tbsp smoked paprika

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp garlic powder

1 tsp salt

Salad

2 tbsp olive oil

½ onion, finely diced

¼ cup passata

1 butter or baby cos lettuce

⅛ purple cabbage, finely shredded

½ punnet cherry tomatoes, quartered

1 avocado, sliced

½ bunch coriander, roughly chopped

½ green chilli, sliced

1 lime, cut into wedges

2 cups corn chips

Method

1

Combine the ingredients for the Mexican Spice Mix in a small bowl.

2

Heat olive oil in a large frying pan over medium-high heat

3

Add onions to the pan and cook, stirring for 1-2 minutes or until fragrant and softened.

4

Add mushrooms to the pan and cook, stirring for 4-5 minutes.

5

Add the Mexican Spice Mix to the pan. Cook, stirring for a further 1-2 minutes or until fragrant. Add passata. Stir to combine then reduce heat to low and simmer for 1-2 minutes. Remove from the heat and set aside.

6

To prepare the lettuce, remove the core from the lettuce and carefully wash and dry the leaves. Arrange the leaves on a platter. Top with shredded cabbage, tomato, avocado and coriander leaves.

7

Spoon the mushroom mixture into each lettuce leaf. Top with sliced chilli and a squeeze of lime juice.

8

Serve with corn chips