Ingredients
Scale
- 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)
Instructions
- 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
- 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
- Heat 1 tablespoon of olive oil in a non stick skillet. Cook mushrooms slices on high for 5 minutes
- Drizzle the remaining tablespoon of olive oil over each slice and turn them over. Cook for another 5 minutes
- 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