Mixed Mushroom Lettuce Cups with Avocado


Mushrooms are seen as the meat of the vegetarian world. They are extremely versatile and can be used in a variety of different ways. In this recipe the sauce brings out the umami flavour in the mushrooms and the avocado adds a delicious creaminess. Each person can build their own fresh, delicious wrap. Be sure to have plates or napkins available since the mixture can be messy!


  • 600 g mixed fresh mushrooms (white button, portabellini, portobello)
  • 5 ml (1 tsp) crushed garlic
  • 5 ml (1 tsp) crushed ginger
  • 125 ml (½ cup) tomato sauce
  • 30 ml (2 tbsp) soy sauce
  • 30 ml (2 tbsp) maple or golden syrup
  • Juice of 1 lemon
To serve
  • Iceberg lettuce, core removed, and leaves separated into cups
  • 1 avocado, peeled, stoned and diced
  • Sliced chilli
  • Crushed peanuts
  • Spring onion, sliced
  • lime or lemon wedges
  • Sesame seeds to garnish
  • Chopped coriander to garnish


  1. Cut the mushrooms into a mix of sliced and quartered.
  2. Mix the garlic, ginger, tomato sauce, soy sauce, syrup, and lemon juice together.
  3. Preheat a grill pan and place the mushrooms in a single layer on the hot pan, once they start to caramelise (change shape and colour), brush them with the sauce on all sides. Grill for another few minutes. You might need to do this in batches.
  4. To serve, rinse the whole lettuce leaves and pat dry, being careful not tear them.
  5. Place bowls of mushrooms and serving accompaniments alongside the lettuce and allow each person to spoon a portion of the mushrooms topped with diced avocado and accompaniments, into a lettuce leaf. Wrap the lettuce around the mushrooms like a burrito and enjoy!