Philly Cheese-Shroom Lettuce Wraps

Hearty portobello mushrooms tossed with bell peppers, onions, Worcestershire sauce and spices and served on a crisp romaine lettuce leaves! Add some cheese (or vegan cheese!) and you've got Philly Cheese-SHROOM lettuce wraps!

Print Recipe

Total Time 25

Course Appetizer, Main Course

Cuisine American, Gluten-Free, Healthy, Vegan

Servings wraps

Ingredients

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)

Spice Blend

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

Instructions

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!

Notes

If making the filling ahead, store it in an air-tight container for up to 3 days in the fridge. Sauté quickly in a skillet before serving.

Keyword bell peppers, dried oregano, garlic powder, mozzarella cheese, nutritional yeast, onion, onion powder, paprika, portobello mushrooms, romaine lettuce, worcestershire sauce

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