Mushroom & Pepper Lettuce Cups Fill 1 Created with Sketch.

with Spicy Sesame-Lime Sauce

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories

These flavorful vegetarian lettuce cups are loaded with tender vegetables, fluffy rice, and slices of rich hard-boiled egg—all brought together with our irresistibly umami (or savory) sauce, plus a sprinkle of Japanese furikake.

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fresh
ingredients
Mushroom & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Jasmine Rice
  • 1 head Butter Lettuce
  • 1 Lime
  • 1 Persian Cucumber
  • 4 oz Sweet Peppers
  • 4 oz Cremini Mushrooms
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Mirin
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sesame Oil
  • 1 tsp Furikake
step-by-step
instructions
Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, whisk together the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin

Cook the vegetables:
4 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble & serve your dish:
5 Assemble & serve your dish:

Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked vegetables, and seasoned eggs. Drizzle with the remaining sauce. Serve the lettuce cups garnished with the seasoned cucumber (discarding any liquid) and furikake. Enjoy! 

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Make the hard-boiled eggs:
1 Make the hard-boiled eggs:

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, whisk together the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the ingredients & make the sauce:
Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin

4 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Assemble & serve your dish:
5 Assemble & serve your dish:

Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked vegetables, and seasoned eggs. Drizzle with the remaining sauce. Serve the lettuce cups garnished with the seasoned cucumber (discarding any liquid) and furikake. Enjoy!