Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa (Foodservice portion)

Recipe Courtesy of the Mushroom Council and mushroominfo.com

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Yield: 24 wraps

Serving Size: 1 lettuce leaf with 1/2 cup filling

Ingredients

• 2 medium onions, cut into ½-inch dice (divided)
• 1 Scotch bonnet pepper or 2 jalapeno peppers, seeded and cut into ½-inch dice (divided)
• 4 tablespoons fresh ginger, grated
• 5 limes, juiced
• 1/4 cup low sodium soy sauce
• 2/3 cup olive oil (divided)
• 1/4 cup maple syrup
• 2 tablespoons dried leaf thyme
• 5 teaspoons allspice
• 1 teaspoons cayenne pepper
• 3 teaspoons nutmeg
• 1 1/2 teaspoons cinnamon
• 3 pounds oyster mushrooms, halved
• 2 pounds button mushrooms, halved
• 6 cups mixed greens, coarsely chopped
• 24 large Boston lettuce leaves (about 4 full heads, cleaned)

Papaya Salsa

• 5 large papayas, peeled, seeded and coarsely chopped
• 1 small red onion, cut into ½-inch dice
• 1 large red bell pepper, seeded and cut into ½-inch dice
• 1 large green bell pepper, seeded and cut into ½-inch dice
• 2 jalapeno peppers, seeded and finely chopped
• 1/3 cup fresh cilantro, coarsely chopped
• 3 limes, juiced
• 1 orange, juiced
• 2 teaspoons red pepper flakes

Directions

1. Place all papaya salsa ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2.  Place half the diced onion and half Scotch bonnet or jalapeno in the bowl of a food processor. Add ginger, lime juice, soy sauce, 1/3 cup of olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon.  Puree until well combined. Set aside.

3. Warm a grill or griddle to medium high heat.  Place mushrooms in a bowl; toss with remaining olive oil, onion and peppers. Turn half the mix onto the grill and cook 2 – 3 minutes, turning often with a spatula. Place cooked mixture in a large bowl; repeat process with remaining half.  Mix in the onion and pepper spice blend.

4.  Lay out individual lettuce leaves on trays covered with paper towels.  Top each with about 1/4 cup mixed greens, 2 tablespoons papaya salsa and 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

Family portion

Tags: Better-for-You, Dinner, Foodservice, lettuce wrap, Lunch, Oyster mushrooms, summer dinner recipe, white button mushrooms