Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

Recipe by Mushroom Council

Ingredients

Papaya Salsa:: 1large papayas, peeled, seeded and coarsely chopped; 1tablespoon chopped red onion; 1tablespoon chopped red bell pepper; 1tablespoon chopped green bell pepper; 1/2-- jalapeno pepper, seeded and finely chopped; 1teaspoon chopped fresh cilantro; 1teaspoon fresh lime juice; 2teaspoons fresh orange juice; 1/4teaspoon dry red pepper flakes
Wraps:: 1large head Boston lettuce; 1small onion, cut into 1/2-inch dice (divided); 1/2-- jalapeno pepper, seeded and finely chopped; 1tablespoon grated fresh ginger; 1-- lime, juiced; 1tablespoon low-sodium soy sauce; 7 1/2teaspoons olive oil (divided); 1tablespoon maple syrup; 2teaspoons dried leaf thyme; 1 1/2teaspoons ground allspice; 1/4teaspoon cayenne pepper; 3/4teaspoon ground nutmeg; 1/4teaspoon ground cinnamon; 12ounces oyster mushrooms, cut into bite-sized pieces; 4ounces button mushrooms, halved

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

Recipe Courtesy of the Mushroom Council and mushroominfo.com