Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

Papaya Salsa:
1 large papaya, peeled, seeded and coarsely chopped
1 tablespoon chopped red onion
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
1/4 teaspoon dry red pepper flakes

Wraps:
1 large head Boston lettuce
1 small onion, cut into 1/2-inch dice - divided use
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 lime, juiced
1 tablespoon low sodium soy sauce
7 1/2 teaspoons olive oil - divided use
1 tablespoon maple syrup
2 teaspoons dried leaf thyme
1 1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 ounces oyster mushrooms, cut into bite-sized pieces
4 ounces button mushrooms, halved

Cooking Directions:

1. For Papaya Salsa: Place ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.
2. For Wraps: Remove 6 large lettuce leaves and set aside. Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.
3. Place half the diced onion, half of the jalapeño, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender. Purée until well combined. Set aside.
4. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, remaining onion and jalapeño; cook 2 to 3 minutes, turning often with a spatula. Stir in the onion and pepper purée and cook for 1 to 2 minutes or until fragrant.
5. Arrange lettuce leaves on large serving platter. Top each with about 1/4 cup lettuce, 1 tablespoon papaya salsa and about 1/4 cup mushroom filling.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 29g; Fiber: 6g; Protein: 4g; Sodium: 118mg.

Recipe and photograph courtesy of the Mushroom Council.