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Mushroom Bul Go Gi Lettuce Wraps


  • 2 cups, sliced shiitake mushrooms
  • 2 cups, baby bella mushrooms
  • 1/2 cup, sliced sweet mini peppers (optional)
  • 1/2 cup, raw coconut aminos
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • Sauce
  • 1/4 cup raw coconut aminos
  • 2 tablespoons, miso
  • 1 tablespoon agave nectar
  • 1 teaspoon, hot chili oil
  • 1 teaspoon, toasted sesame oil
  • 1 head of Boston, Bibb or Romaine lettuce, washed and separated
  • broccoli and carrot julienne strips (I purchased pre-cut from produce department)
  • mung bean sprouts


  1. Place mushrooms and peppers in a medium bowl, add in raw coconut aminos, garlic and oil, stir and set aside.
  2. In another bowl, stir together aminos, miso, agave, chili oil and sesame oil until well combined.
  3. Scoop mushrooms into lettuce, draining off most of the liquid.
  4. Top with broccoli, carrots and mung beans and drizzle on sauce.
  5. Enjoy!