1 tablespoon fresh ginger
2 cloves garlic, minced
1/2 lime, juiced and zest
3 tablespoons soy sauce (we used coconut aminos)
1 teaspoon crusted red pepper flakes
1 teaspoon olive oil
2 large shallots, diced small
10 ounces cremini mushrooms, finely chopped
6 ounces mini Portobello mushrooms, finely chopped
1/2 cup cilantro, coarsely chopped
10 mint leaves, coarsely chopped
4 green onions, green and white parts diced
large lettuce leaves to serve
1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside.
2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat.
3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy!
Original recipe orlandodietitian.com