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Portobello Lettuce Cups with Ahiflower Oil Romesco Sauce

These portobello mushroom and romesco sauce lettuce cups are a flavorful and light meal with lots of contrasting temperatures and textures

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These portobello mushroom and romesco sauce lettuce cups are a flavorful and light meal with lots of contrasting temperatures and textures, which we love. But there’s also a secret nutritional powerhouse at work. The romesco is made with Ahiflower oil, a delicate and lesser-grabbed plant-based oil derived from the seeds of the Buglossoides arvensis plant that is packed with omega-3 and omega-6 fatty acids.

 


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Portobello Lettuce Cups with Ahiflower Oil Romesco Sauce

Servings
4
Prep Time
40 min
Duration
55 min

Ingredients

Romesco

  • 2 large fire-roasted jarred bell peppers, drained
  • ¾ cup slivered unsalted almonds, toasted
  • 1/3 cup canned unsalted diced tomatoes
  • 2 tbsp roughly chopped fresh flat-leaf parsley
  • 1 tbsp ahiflower oil (TRY: Pure Solutions Ahiflower Omega 3-6-9 Oil)
  • 1 tbsp fresh lemon juice
  • 1 tsp ancho chile powder
  • 1 large clove garlic, sliced
  • ½ tsp each ground cayenne pepper and sea salt

Wrap

  • 2 tbsp olive oil, divided
  • 2 large yellow onions, thinly sliced
  • 2 tbsp red wine vinegar
  • 2 large portobello mushrooms, each cut into 8 slices
  • ¼ tsp each sea salt and ground black pepper
  • 8 large butter lettuce leaves
  • 2 cups cooked rainbow quinoa
  • ¼ cup minced fresh flat-leaf parsley

Preparation

1. Prepare romesco: To a food processor, combine all romesco ingredients. Process into a thick sauce, leaving a little bit of texture from the nuts, if desired. Refrigerate until ready to use.

2. Prepare wraps: In a heavy-bottom pot on medium-low, heat 1 tbsp olive oil. Stir in onions, and cook for 15 minutes, stirring occasionally, until deeply caramelized and browned. Stir in vinegar to partially deglaze pan, then add remaining 1 tbsp olive oil and mushrooms. Add salt and black pepper and mix well. Sauté for 5 minutes longer, stirring often. Remove from heat.

3. Spread a generous 1 tbsp romesco sauce on the bottom of each lettuce leaf. Top with ¼ cup quinoa along with 2 slices portobello and some caramelized onions. Drizzle with another generous 1 tbsp romesco and sprinkle with parsley. Repeat with remaining wraps. Can be served warm or cold. (Make Ahead: Romesco sauce can be made up to 3 days ahead of time.)

 

Nutrition Information

  • Serving Size 2 lettuce cups
  • Calories 400
  • Carbohydrate Content 41 g
  • Cholesterol Content 0 mg
  • Fat Content 23 g
  • Fiber Content 10 g
  • Protein Content 12 g
  • Saturated Fat Content 3 g
  • Sodium Content 510 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 5 g