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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
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.)
- 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