Spicy Carrot & Mushroom Lettuce Cups with Tahini Sauce
Good to Make Ahead

Spicy Carrot & Mushroom Lettuce Cups

with Tahini Sauce

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 880 Cals/serving
  • View All
    Nutrition Label
    Download

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Wrapped inside soft butter lettuce leaves, a filling mushrooms and tangy marinated carrots and jalapeño pepper––drizzled with an irresistible tahini-soy sauce––delivers dynamic flavor and texture in every bite.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds (for a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice). Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water

Cook & finish the rice:
2 Cook & finish the rice:

In a 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, 15 to 17 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 and half the vinegar.

Marinate the carrots & pepper:
3 Marinate the carrots & pepper:

While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
4 Finish & serve your dish:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Stack 2 lettuce leaves on top of each other. Evenly top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except to the pot of finished rice, add the cooked mushrooms and marinated carrots and pepper (including the liquid). Transfer the finished rice and vegetables to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. Serve as directed in Step 4. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds (for a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice). Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water

2 Cook & finish the rice:

In a 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, 15 to 17 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 and half the vinegar.

Cook & finish the rice:
Marinate the carrots & pepper:
3 Marinate the carrots & pepper:

While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Stack 2 lettuce leaves on top of each other. Evenly top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy! 

Finish & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except to the pot of finished rice, add the cooked mushrooms and marinated carrots and pepper (including the liquid). Transfer the finished rice and vegetables to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. Serve as directed in Step 4. Enjoy!