Air Fried Mushroom Lettuce Cups with Chilli, Coriander & Lime Dressing
Light and flavorful lettuce cups filled with air-fried mushrooms, zesty dressing, and a kick of chili and coriander.
Ingredients
Dressing
- 4 tbsp fresh coriander, minced free range, sliced in half
- 1 clove garlic, minced
- 1 tsp ginger, grated sliced
- 1 fresh red chilli, minced finely diced
- 4 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 4 tbsp olive oil
- 1 tbsp soy sauce1 tsp honey1 tsp sesame oil
- 500 g portabellini mushrooms, quartered
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 head butter lettuce or 2 baby gem lettuce heads
- 2 cups cooked wild & brown rice
- 1 cucumber Mediterranean, diced
- 4 spring onions thinly sliced
To serve
- salt and pepper to taste
- lime wedges
Instructions
- Combine all the dressing ingredients together in a small bowl. Mix well and taste to adjust seasoning.
- Preheat air fryer to 190˚C. In a large mixing bowl combine the portabellinis with the sesame oil, garlic, soy sauce and some freshly ground black pepper. Toss to coat well.
- Place mushrooms in the preheated air fryer basket and air fry for 3-4 minutes, depending on their size.
- When golden brown and tender remove from the air fryer. Separate lettuce heads into cups. Place on a serving platter.
- Fill each lettuce cup with a little rice and then some cucumber. Spoon over the air fried mushrooms. Top with spring onions.
- Generously drizzle the lettuce cups with the dressing and serve with extra lime wedges on the side. Enjoy!