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| Main Ingredients | Button Mushrooms, Iceberg Lettuce Cups |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 0-5 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 10-12 button mushrooms
- 8 Iceberg lettuce cups
- 1 tablespoon oil
- 1/2 medium onion, finely chopped
- 1/4 cup roasted peanuts
- 1 teaspoon grated ginger
- 2 tablespoons scraped fresh coconut
- Salt to taste
- 1 teaspoon green chilli sauce
- Red capsicum curls for garnishing
Method
- Heat oil in a non-stick pan, add onion and sauté till translucent.
- Finely chop mushrooms in a chopper and add to the pan.
- Crush peanuts in a chopper.
- Add ginger to the pan and mix well. Add coconut and mix well. Add peanuts and mix well. Add salt and mix well. Switch off the heat and add green chilli sauce and mix well. Transfer into a bowl.
- Place lettuce cups on a serving plate, fill each with some of the mushroom mixture, garnish each with some capsicum curls and serve immediately.
Nutrition Info
| Calories | 500 |
| Carbohydrates | 28.9 |
| Protein | 18.4 |
| Fat | 34.5 |
| Other Fiber | Niacin- 10.4mg |
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