These mushroom lettuce wraps are a great option for a clean and energizing appetizer or light lunch. Shiitake and Baby Bella mushrooms are sautéed in a savory liquid, scooped into Romaine leaves and drizzled in a flavorful hot chili aioli. Top with some julienned veggie strips for a colorful presentation.

Mushroom Bulgogi Lettuce Wraps [Vegan]

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Cooking Time



For the Filling:

  • 2 cups, sliced Shiitake mushrooms
  • 2 cups, Baby Bella mushrooms
  • 1/2 cup, sliced sweet mini peppers (optional)
  • 1/2 cup, raw coconut aminos
  • 3 garlic cloves, minced
  • 1 tablespoon toasted sesame oil

For the Sauce:

  • 1/4 cup raw coconut aminos
  • 2 tablespoons miso paste
  • 1 tablespoon agave nectar
  • 1 teaspoon hot chili oil
  • 1 teaspoon toasted sesame oil

For the Wrap:

  • 1 head of Romaine lettuce, washed and separated
  • Broccoli and carrot julienne strips
  • Mung bean sprouts


  1. Place mushrooms and peppers in a medium bowl, add in raw coconut aminos, garlic, and oil, stir and set aside.
  2. In another bowl, stir together aminos, miso, agave, chili oil, and sesame oil until well combined.
  3. Scoop mushrooms into lettuce, draining off most of the liquid.
  4. Top with broccoli, carrots, and mung beans, and drizzle on sauce.

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