Portobello Vegetarian Lettuce Wraps

lettuce cups with brown rice, hoisin mushroom filling, shredded carrots, micro greens, and sesame seeds.

Not in the mood for lettuce wraps? We also love all of the ingredients in these wraps served in bowls.

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Gluten-Free Hoisin Sauce

  • 1/2 cup tamari or gluten-free soy sauce
  • 4 tablespoons crunchy natural peanut butter
  • 2 tablespoons gluten-free red miso
  • 2 tablespoons honey
  • 4 teaspoons rice wine vinegar
  • 2 cloves of garlic, minced
  • 4 teaspoons toasted sesame oil
  • 2 teaspoons sriracha


  • 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 1 small yellow onion, diced small
  • 1 red bell pepper, diced small
  • 1 large portobella mushroom cap, stem and gills removed, diced small
  • 2 tablespoons minced ginger
  • 1/2 batch of the hoisin sauce
  • 1 (8-ounce) can water chestnuts, drained and diced small
  • 3 green onions, thinly sliced
  • 1/3 cup chopped raw red walnuts

Wraps + Garnish

  • 1 head of bibb, butter, or iceberg lettuce, leaves removed, washed, and thoroughly dried
  • Cooked brown rice (optional)
  • 3 large carrots cut into ribbons with a vegetable peeler
  • 1/2 cup fresh cilantro leaves or cilantro sprouts
  • 2-3 tablespoons black sesame seeds
  • extra hoisin sauce for drizzling


Gluten-Free Hoisin Sauce

  1. Combine all of the sauce ingredients in a food processor fitted with the S-blade or a high-powered blender. Process until all of the ingredients are combined, but the sauce still has visible chunks of peanut in it. Set aside.


  1. Heat the Pompeian Organic Extra Virgin Olive Oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the onion, bell pepper, and mushroom to the pan; stir to combine and spread the filling out in an even layer so the veggies sauté evenly. Cook for 7-8 minutes, stirring once or twice and spreading the filling back out evenly each time. Add the minced ginger and half of the hoisin sauce; stir to combine and cook for 1 minute longer. Stir in the water chestnuts, green onions, and raw walnuts to the pan and cook until the green onions begin to wilt, about 1 minute. Remove from the heat.

Assemble the Wraps

  1. Layer lettuce leaves with brown rice (if using), a heaping spoon full of filling and top with carrot ribbons, cilantro, sesame seeds, and a drizzle of the remaining hoisin sauce.


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