Vegetarian Lettuce Wraps

Lettuce wraps are a great party food and fun to assemble.  The crispy lettuce stuffed with warm veggies is mouthwatering.  Warning…it’s hard to eat just one. Makes 6-10 wraps.  If you prefer protein in your wraps, you can add ground pork, or ground chicken.

1/2 lb mushrooms-chopped (baby portobello or button)
1/2 lb meat of choice (if you want to add protein)
4-6 oz fresh spinach-chopped
1 onion-chopped
3 garlic cloves-pressed or minced
1/4 cup parsley-chopped
3 tbsp olive oil
a splash of dry white wine (optional)
1/3 cup pecorino romano (or parmesan reggiano)-optional.  Omit for dairy free.
1/4-1/2 tsp red pepper flakes (or 1/2 tsp black pepper)
1/2 tsp salt
tamari for drizzling (soy sauce if not gluten free)
2 heads of boston lettuce (head lettuce works as well)

Sauté the (meat if adding) mushrooms and onions in olive oil for 5-7 minutes. Next, add garlic, spinach, wine (optional), salt and pepper.  Continue to sauté until spinach is wilted then drain in a colander if there is still excess moisture.

Add cheese to mixture, toss until melted (omit for dairy free), plate and garnish with parsley.  Serve with boston lettuce cups and tamari soy sauce for a tasty drizzle on the wrap.