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Thai-style mushroom lettuce cups recipe

Thai-style mushroom lettuce cups recipe

2 ratings

Full of fresh and fragrant Thai flavours, these mushroom lettuce cups feel like a real treat yet are a healthy choice. Topped with toasted rice and crispy onions, make these for a special starter, side or light lunch. See method

  • Serves 2
  • Takes 20 mins
  • 160 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 1 tbsp jasmine or basmati rice
  • 300g chestnut or exotic mixed mushrooms, chopped
  • 1 tbsp rapeseed oil
  • 2 garlic cloves, crushed
  • 4cm piece ginger, peeled and grated
  • 1 finger chilli, finely chopped
  • 2 tbsp reduced-salt soy sauce
  • 1 lime, zested and juiced
  • 4 spring onions, finely sliced​
  • 5g fresh mint, leaves picked and chopped
  • 5g fresh coriander, leaves picked and chopped
  • 2 Little Gem lettuces, trimmed, leaves separated
  • crispy onions (optional)
  • chilli oil (optional)
2 of your five-a-day and low in fat

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 14.3g Protein 6.5g Fibre 3g


  1. Toast the rice in a frying pan over a medium heat for 3-4 mins, tossing regularly, until lightly golden. Tip into a pestle and mortar; grind until crushed.
  2. Return the pan to the heat and dry-fry the mushrooms for 5 mins, stirring, until any water has evaporated and the mushrooms start to colour.
  3. Add the oil, garlic, ginger and chilli and stir-fry for 5 mins. Stir through the soy sauce and lime juice, then remove from the heat. Stir in the lime zest, spring onions, mint and coriander.
  4. Arrange the Little Gem cups on a platter and divide the mushroom mix between them. Sprinkle over the toasted rice, then add crispy onions and chilli oil to serve, if you like.

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