Portobello Lettuce Wraps with Mango Salsa

Happy Tuesday! I'm so excited that summer has finally arrived. I love the sun more than I can say. These long days and warm weather have me inspired to make some light, colourful summer eats that will make you feel light and lean! The fresh summery taste of the mango salsa & pea shoots compliment the richness of the of the mushroom walnut ground round in this recipe. It's a perfect "build it yourself" kind of meal to enjoy on your patio on a warm evening this summer.

Portobello Lettuce Wraps

portobello mushrooms


Portobello Walnut Ground Round:

  • 3 tbsp extra virgin olive oil
  • 2 medium portobello mushrooms, chopped into small-ish bits
  • 1 cup of chopped walnuts
  • 1 1/2 tsp cajun spice
  • 1 shallot minced (about a 1/4 cup)
  • 2 garlic cloves minced (1/2 tbsp)
  • sea salt (to taste)

Mango Salsa:

  • 2 medium mangoes diced
  • 1 jalapeno pepper chopped small without seeds
  • 1/4 cup minced cilantro
  • 1/2 cup red bell pepper chopped small
  • fresh juice of 1 lime
  • 1/8 tsp sea salt

Hoisin Sauce:

  • 3 tbsp water
  • 2 tbsp gluten-free tamari soy sauce
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 3 tbsp rice vinegar
  • 2 cloves minced garlic
  • 1/4 tsp siracha

Other Things:

  • romaine lettuce leaves
  • cucumbers sliced into long strips
  • pea shoots

Mango salsa


You'll want to get everything prepped before you start cooking the portobello walnut ground round. The ground round cooks very quickly so I leave it till last so we can enjoy it while it's still hot!

1. Mango Salsa

Combine all ingredients in a bowl and mix. (Rocket science... I know.)

2. Hoisin Sauce

In a sauce pan over medium-low heat, combine all ingredients and allow to simmer for about 5 minutes stirring often. Continue to stir as the sauce cools as it thickens quite a bit as it's cooling.

3. Prep your wraps and other toppings

Wash and dry the romaine lettuce leaves and pea shots. Then chop the cucumbers into long thin slices.

4. Portobello Walnut Ground Round

In a large frying pan warm up the olive oil over medium heat. Then add the minced shallot, garlic, cajun spice, mushrooms, walnuts and salt. Allow to fry until the shallot is cooked and the mushrooms are a soft texture.

5. "Load up your plates!"

Or that's what my mom would say after she called everyone for dinner 😊

Time to assemble! Scoop the ground round into a lettuce wrap, then top with the cucumbers, mango salsa, pea shoots and hoisin sauce. (And keep lots of napkins on hand!)

portobello mushroom lettuce wraps with mango salsa

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