About
These sweet and spicy lettuce cups are loaded with earthy mushrooms, juicy red bell pepper and tender spinach, stir fried with sweet balsamic vinegar and fiery dried chili flakes.
These make a great lunch option served with a light salad or as individual snacks.
Ingredients
- 4 inner (small) leaf romaine lettuce
- 6 medium mushrooms
- 1 ½ tablespoon olive oil
- 1 teaspoon hot chili pepper, dried, without seeds
- 1 tablespoon, chopped shallot
- 1 cup spinach, raw
- 1 tablespoon balsamic vinegar
- ½ small red bell peppers, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium heat. Add the shallot and sweat for a minute until tender. Quarter the mushrooms and thinly slice the bell pepper. Add to the skillet and stir fry for 2-3 minutes until tender.
- Add the vinegar, salt and pepper and chili flakes. Stir to combine and cook for a minute more or until the mushrooms and pepper are tender and cooked through.
- Add the spinach and stir into the mixture until just wilted.
- Divide between the lettuce cups to serve.
Nutrition Facts
- Servings: 4
- Calories: 63.2kcal/264.6kJ (per serving)
- Fat: 5.2g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 1.4g (per serving)
