Mushroom & Pepper Lettuce Cups with Spicy Tahini-Lime Sauce
Chef Favorites

Mushroom & Pepper Lettuce Cups

with Spicy Tahini-Lime Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal
    Wellness
  • add Shrimp
    add 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • Keep it Vegetarian

    From the Test Kitchen

    These flavorful vegetarian lettuce cups are loaded with tender vegetables, brown rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of tahini, lime juice, soy sauce, and more.
    13 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Mushroom & Pepper Lettuce Cups with Spicy Tahini-Lime Sauce
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Brown Rice
    • 1 head Butter Lettuce
    • 1 Lime
    • 2 Persian Cucumbers
    • 4 oz Mushrooms
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Tahini
    • 1½ Tbsps Spicy Maple Syrup
    • 1 Bell Pepper
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 & slice the eggs
    2 Cook & slice the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. 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, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

    Prepare the ingredients & make the sauce
    3 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 stem of the pepper. Quarter lengthwise; remove the ribs ands seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and a drizzle of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the tahini, soy sauce, maple syrup, 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. Whisk until combined.

    Cook the vegetables
    4 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle 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 pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    Serve your dish
    5 Serve your dish

    Serve the lettuce leaves, cooked rice, cooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    Get Plans

    Mushroom & Pepper Lettuce Cups

    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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.

    2 Cook & slice the eggs

    Meanwhile, carefully add the eggs to the pot of boiling water and cook 9 minutes for hard-boiled. 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, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper.

    Cook & slice the eggs
    Prepare the ingredients & make the sauce
    3 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 stem of the pepper. Quarter lengthwise; remove the ribs ands seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and a drizzle of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the tahini, soy sauce, maple syrup, 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. Whisk until combined.

    4 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle 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 pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Serve your dish
    5 Serve your dish

    Serve the lettuce leaves, cooked rice, cooked vegetables, sliced eggs, seasoned cucumbers (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

    Browse Steps
    1 of 5