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Mango, avocado & vegan scallops lettuce cups - Perfect starter to a healthy meal - #kosher #vegetarian #vegan #mushrooms, #mango #avocado #healthy #lowcal #GlutenFree #appetizer

King Oyster Mushroom & Mango Avocado Salsa Cups


  • 1 large mango, diced ( about 1 1/2 cups)
  • 1 large avocado, diced (about 1 cup)
  • 1/2 cup fresh chopped cilantro (you can also use basil or parsley if you don't like cilantro)
  • 1-2 tbsp fresh lemon juice (to taste)
  • 1/2 tsp salt or to taste
  • 3 large king oyster mushroom stems
  • Salt and pepper to taste
  • 2 tbsp extra virgin olive oil, divided
  • 4 Iceberg lettuce leaves to make the cups (you can also use q different type of lettuce)


  1. To prepare the avocado and mango salsa, combine diced avocado, mango, chopped cilantro, lemon juice and 1/2 teaspoon salt in a medium size bowl. Toss well and refrigerate until ready to use
  2. Cut the stems of the mushroom into thick slices (you'll get approximately 4 slices per mushroom, 12 slices total). Season with salt and pepper to taste on both sides
  3. Heat 1 tablespoon of olive oil in a non stick skillet. Cook mushrooms slices on high for 5 minutes
  4. Drizzle the remaining tablespoon of olive oil over each slice and turn them over. Cook for another 5 minutes
  5. While the mushrooms cook, fill the lettuce "cups" with salsa. Top each one with 3 slices of mushroom and serve immediately
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Entree
  • Cuisine: Kosher / Vegan

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