Moroccan Mushroom Lettuce Wraps | Mushroom Recipes

Ingredients

• 2 cups diced tomatoes
• 2 cups diced cucumber
• 1/4 cup diced red onion
• 1/3 cup finely chopped flat-leaf parsley
• 2 tablespoon fresh lemon juice
• 1 tablespoon olive oil salt and pepper, to taste
• 1 tablespoon olive oil
• 6 ounces crimini mushrooms, chopped
• 2 portabella mushrooms, chopped
• 6 ounces white button mushrooms, chopped
• 3 garlic cloves, minced
• 1/4 cup white or yellow onion, chopped
• 2 tsp paprika
• 1/2 tsp cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon crushed red pepper flakes (reduce to 1/2 tsp if you don’t like heat)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1-3/4 teaspoons salt
• 1/2 tsp freshly ground black pepper
• 1 cup tahini sesame seed paste
• 3/4 cup lukewarm water
• 3 cloves garlic, finely minced
• 1 fresh lemon juice
• 1/4 teaspoon salt, or more to taste
• 2 teaspoons fresh parsley, minced
• One head of butter lettuce
• Hemp seeds
• Sunflower seed
• 2 green onions