Ginger-Miso Turkey Lettuce Boats with Sizzling Mushrooms

Ingredients

• ground turkey1 lb
• neutral oil1 tbsp
• cremini mushrooms, sliced8 oz
• scallions, sliced4
• fresh ginger, grated1 tbsp
• garlic, minced2 cloves
• white miso paste1 1/2 tbsp
• rice vinegar1 tbsp
• honey1 tsp
• butter lettuce leaves12
• sesame seeds1 tbsp

Method

1. 1Whisk miso, rice vinegar, honey, and 2 tablespoons water in a small bowl until smooth.
2. 2Heat oil in a large skillet over medium-high heat. Add mushrooms and cook 4 to 5 minutes until browned at the edges.
3. 3Push mushrooms aside, add turkey, and cook for 4 minutes, breaking it up as it browns.
4. 4Stir in ginger, garlic, and scallions, then pour in the miso mixture. Cook 2 to 3 minutes until the turkey is coated and the sauce lightly thickens.
5. 5Turn off the heat and let the filling rest 1 minute so it becomes glossy rather than soupy.
6. 6Spoon into lettuce leaves and finish with sesame seeds and extra scallion tops.

Tips

• Dry the lettuce leaves well so they stay crisp.
• If the pan looks too crowded, brown the mushrooms in two batches for better color.
• A few cucumber ribbons make a nice cool addition inside the boats.

Nutrition