|
 |
| Italian Lettuce Wraps |
| Serves:4 |
This was served at the Culinary Institute of America's World of Flavors event where Colavita was proud to partner with the Mushroom Council.
|
Origin: Steve Solomon, FSInsights and Michael Foley, Michael Foley Foods
|
Ingredients:
4 ounces each Enoki, Cremini, White and Portabella mushrooms, thinly sliced
1 ounce pine nuts, coarsely chopped
1 ounce freshly grated Parmesan cheese
1/2 teaspoon grated lemon zest
1 tablespoon fresh oregano leaves, chopped
4 tablespoon COLAVITA Extra Virgin Olive Oil
1/4 cup COLAVITA sun dried tomatoes, drained and cut into slivers
1/4 cup shredded zucchini
12 whole Bibb or Boston lettuce leaves
1 tablespoon COLAVITA Balsamic Glace
Salt and freshly ground pepper
|
Preparation:
1. In a bowl combine the lemon zest, Parmesan, pine nuts and oregano. Set aside. 2. Pour the olive oil into a medium bowl; add the mushrooms and toss. Add the sun dried tomato and zucchini. Toss well; season with salt and pepper. 3. Place the lettuce leaves on a tray. 4. Place an even amount of the mushroom mixture in each of the lettuce cups. Drizzle with the balsamic glace and sprinkle with the pine nut mixture.
Per Serving: 230 Calories (73.4% from fat); 20g Fat (4g Sat, 12g Mono, 3g Poly); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 424mg Sodium. Food Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
|
|
|
|
