Roasted Mushroom Lettuce Wraps

This is my take on yet another amazing recipe from Plenty.  I roasted the mushrooms instead of marinating them (because even though I don’t consider myself a picky eater at all, I just can’t do raw mushrooms).  I also omitted the fava beans because I really don’t care for them (so maybe I am a little bit of a picky eater?)

I was all set to serve it as you see it above, but then Mike brought out some lettuce and it became abundantly clear that lettuce wraps were the way to go.

A brilliant move on his part.

I went for my first post-marathon run today, and given how shredded my quads felt on Sunday, it was surprisingly enjoyable.  I know this is when I’m most likely to get injured so I’m going to stick to the every other day plan for at least a week or two.  After all, I don’t have any races on the schedule until July, so there’s really no hurry.

Then I came home and Ellie helped me fold laundry.

I seriously had no idea it was possible to love a small human this much.

Roasted Mushroom Lettuce Wraps


  • 5 cups quartered cremini mushrooms
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • juice of two lemons, divided
  • salt and pepper
  • 1/2 cup whole-milk plain yogurt
  • 3 tbsp tahini
  • 1 clove garlic, minced
  • 1/2 cup walnuts, toasted and chopped
  • 2 heads endive, thinly sliced
  • 1 head red leaf lettuce, washed and dried


  1. Preheat the oven to 350 F. Toss the mushrooms with the olive oil, maple syrup, half the lemon juice, salt, and pepper and spread on a rimmed baking sheet.
  2. Roast for 15 minutes, then remove to cool.
  3. While the mushrooms are roasting, whisk the other half of the lemon juice with the tahini, then add the yogurt and stir until smooth.
  4. Drain the liquid and place the mushrooms in a large bowl. Add the walnuts and endive and mix well.
  5. Spoon the mushroom mixture into lettuce leaves with a drizzle of yogurt sauce

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