Philly Cheese-Shroom Lettuce Wraps
This may sound really influencer-y of me, but I did a poll on Instagram and I learned that you guys really want delicious veggie and low-carb recipe options! Well, ladies and gentle-friends, I’ve got some recipes for you! Of course, there was the southwestern corn and black bean salad from last week (sub shrimp for tempeh or tofu and it’s a vegetarian meal) and then I served up a refreshing watermelon salad, which is perfect for summer.
On the other side of things, these Philly cheese-shroom (see what I did there!?) lettuce wraps are a heartier and more comforting healthy option if you want something a little more “meaty” than those summer-y salads. With this dish, we’ve got earthy portobello mushrooms tossed with bell peppers and onions, then the mixture is seasoned in Worcestershire sauce and an easy-to-make, and flavorful spice blend. This shroom mix is served on some cool, crisp romaine lettuce leaves with cheese (I used mozzarella.) You can add lots of cheese, or you can add a little sprink of cheese, or you can also skip the cheese and just sprinkle some nutritional yeast on top. There are a lot of things you can do here! Speaking of which, you can totally skip the romaine lettuce wraps and instead serve this mixture in some cored bell peppers. Or, you can serve the shroom mix on top of a bed of rice. See? So. Many. Options.
There are a lot of ways we can go about seasoning mushrooms to make them taste steak-like. One way is to use a pre-packaged steak seasoning to season them. Another way to achieve it is to do what I did and make your own seasoning. If you happen to have steak seasoning, feel free to just use that if it contains similar ingredients to the ones I’m listing below. Of course mushrooms aren’t going to fully embody what a steak tastes like, so I just wanted to remind you that if you realllly realllly want steak/won’t be satisfied without it and have no dietary restrictions, then just go for that cheesesteak. Live a little. These lettuce wraps are great for a weeknight dinner option where you want to indulge, but you know that you shouldn’t and you still feel full from all of your weekend indulgences.
Linking some spice blends, Worcestershire sauce, vegan Worcestershire sauce and nutritional yeast below to make your life a little easier:
Philly Cheese-Shroom Lettuce Wraps
Lettuce Wraps + Filling
- 1 small/medium onion sliced (can use red, yellow or white onion)
- 2 cups sliced bell peppers
- 4 portobello mushroom caps sliced
- Oil for pan
- 2 tbsp Worcestershire sauce or vegan Worcestershire sauce
- 1 tsp salt sprinkled throughout the recipe (will note in the method)
- 6-8 large romaine lettuce leaves *can sub for cored bell peppers or zucchini
- Shredded mozzarella cheese for topping (*can sub vegan cheese, any cheese of your choice or nutritional yeast)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp nutritional yeast *optional
- 1/2 tsp smoked paprika
- Freshly cracked black pepper to taste
- In a small mixing bowl, combine all of the ingredients for the spice blend and 1/4 tsp salt. Mix together and set aside.
- Heat a skillet over medium high heat and season with an oil of your choice. If you have more than one burner on your stovetop, season another skillet with an oil of your choice and heat over medium high heat as well.
- Once the oil is shimmering, add the bell peppers and onions to one of the pans. Sprinkle a pinch of salt over the bell peppers and onoins and sauté with a spatula until the salt is fully incorporated. Let the veggies cook for 2-3 minutes, sautéing every 1 minute or so. Just keep an eye on them and move them around if they begin to char too much.)
- In the other pan, add the mushrooms. If you can't fit all of the mushrooms, work in batches that fit into the pan. Sprinkle a pinch of salt onto the mushrooms in the pan and sauté until fully coated in oil and salt. Let the mushrooms cook for 3-4 minutes, until golden brown on one side.
- Back to the peppers and onions! Add half of the seasoning mixture to the bell pepper mixture and mix them up in the pan, so that the sides that were facing up are now touching the hot pan. Cook for another 2-3 minutes, until tender and slightly charred, then remove them from the heat.
- In the other pan, flip the mushrooms and cook for another 2-3 minutes. If you have all of your mushrooms in the pan, add the rest of the seasoning mixture to the mushrooms. If you couldn't fit all of the mushrooms in the pan and you have another batch to cook, sprinkle half of what's left of the spice blend onto the mushrooms and save the other half for the rest of the mushrooms. If working in 2 batches, repeat the steps outlined above for cooking the mushrooms until they are all cooked.
- Once all of the mushrooms are cooked, put them all in the same pan (they should fit now that they have shrunk in size) and add the bell pepper mixture. Pour the Worcestershire sauce into the pan and sauté for 2 minutes. Remove the pan from the heat.
- On a plate, line up 6 large Romaine lettuce leaves.
- With tongs, place some of the mushroom filling into the leaves. Repeat until all of the lettuce wraps are full of mushrooms. Top generously with a shredded cheese of your choice and serve immediately!