Turkey & Mushroom Lettuce Cups with Peanut-Soy Sauce

Turkey & Mushroom Lettuce Cups

with Peanut-Soy Sauce

35 MIN
$11.94/serving 2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Pork

    From the Test Kitchen

    Piled onto soft butter lettuce leaves, a savory filling of turkey, sweet peppers, 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.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Turkey & Mushroom Lettuce Cups with Peanut-Soy Sauce
    Title
    • 10 oz Ground Pork
    • 1 head Butter Lettuce
    • 1 Persian Cucumber
    • 4 oz Mushrooms
    • 1 Tbsp Smooth Peanut Butter Spread
    • 4 oz Sweet Peppers
    • 1 Tbsp Sambal Oelek
    • 2 cloves Garlic
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Soy Glaze
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    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 stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. 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.

    Marinate the cucumber
    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.

    Cook the pork
    3 Cook the pork

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 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 pork is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, 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 chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked pork; 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!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    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 stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. 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.

    Marinate the cucumber
    Cook the pork
    3 Cook the pork

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 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 pork 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 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 chopped garlic and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked pork; 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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