Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

  • Yield: 24 servings


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
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


  1. To prepare salsa: Place ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.
  2. 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.
  3. 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.
  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 – 3 minutes, turning often with a spatula.  Stir in the onion and pepper puree 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 mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.
Recipe Courtesy of the Mushroom Council and mushroominfo.com 

Nutritional Info *per serving

  • Calories 178
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0g
  • Sodium 119mg
  • Carbohydrate 29g
  • Fiber 6g
  • Protein 4g