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Turkey & Mushroom Lettuce Cups
with Peanut-Soy Sauce
35 MIN
2 Servings
From the Test Kitchen
Piled onto soft butter lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms come together with our umami-rich sauce, which combines peanut butter spread, sweet soy glaze, and spicy sambal. We're finishing each cup with crisp marinated cucumber and roasted peanuts for delightful crunch.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories520 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Turkey
-
1 head Butter Lettuce
-
1 Persian Cucumber
-
4 oz Mushrooms
-
2 cloves Garlic
-
1 Tbsp Smooth Peanut Butter Spread
-
1 Tbsp Rice Vinegar
-
1 Tbsp Sambal Oelek
-
3 Tbsps Roasted Peanuts
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2 Tbsps Soy Glaze
-
1 Poblano Pepper
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Halve the cucumber lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the cucumber
In a bowl, combine the sliced cucumber and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the turkey
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons 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 chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
5
Make the filling & serve your dish
Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated cucumber (discarding any liquid) and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!
1
Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Halve the cucumber lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the cucumber
In a bowl, combine the sliced cucumber and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the turkey
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables
In the pan of reserved fond, heat 2 teaspoons 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 chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
5
Make the filling & serve your dish
Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated cucumber (discarding any liquid) and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!
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