Prep
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Yield 8-10 cups
Garnishes (all optional—pick your favorites):
Do not—never ever—wash your mushrooms. They will get slimy and gross. Instead, just wipe them off with a dry cloth and slice off the bottom off the stem, if it's dirty.
Mushroom cups make a nice appetizer as they're light and interesting and keep well, even if they sit for a little while. If you serve them as an appetizer, use the center (smaller) lettuce leaves and make each one bite-sized.
If you serve these as a meal, they can be assembled in advance or at the table. I like to serve them at the table with all of the garnishes, so everyone can make their own based on what they like. Plus, it's fun!
This dish can be easily adapted as a salad, too. Same ingredients, mixed up, and dressed with lime juice, olive oil, and maybe a tiny touch of agave.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/mushroom-lettuce-cups/