Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
Serves 4 | Prep Time: 15 mins. | Cook Time: 15 mins.
|8 oz||fresh Mushrooms||250 g|
|1 tbsp||minced ginger||15mL|
|1/2 lb||lean ground beef||250 g|
|1 tbsp||canola oil||15 mL|
|1 pkt||Mushroom Seasoning Blend||5 g|
|1||red pepper, finely chopped||1|
|2 tbsp||hoisin sauce||30 mL|
|1 tbsp||soy sauce||15 mL|
|1 tbsp||rice wine vinegar||15 mL|
|1||head Boston lettuce||1|
|1/2 cup||shredded carrot||125 mL|
|1/4 cup||chopped cashews (optional)||60 mL|
Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.
Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.
Nutrition Facts Per Serving: Calories 249, Sodium 408mg, Protein 13.5g, Fat 13g, Carbohydrates 15g, Dietary Fibre 3.5g