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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4



  • 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


  • 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!
Keyword vegetarian