Mushroom Lettuce Cups with Spicy Andouille Sausages, Sprouted Mung Beans, Green Beans and Pine Nuts

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Mushroom Lettuce Cups with Spicy Andouille Sausages, Sprouted Mung Beans, Green Beans and Pine Nuts

Course Appetizer
Total Time 20 minutes
Servings 10 lettuce cups

Ingredients

  • 1 cup of chopped onions
  • 7 oz of Shiitake or white mushrooms
  • 1 cup of organic chicken andouille sausages chopped into small pieces 2 links or cooked chicken
  • 1 cup of sprouted mung beans
  • ¾ cup of green beans cut in halves
  • ¼ cup of pine nuts
  • ¼ cup of Coconut Aminos Teriyaki sauce
  • ½ cup of minced cilantro
  • Salt and pepper to taste
  • Grated parmesan cheese to taste

Instructions

  1. Place a skillet on the stove over medium heat.

    Add extra virgin olive oil and onions. Cook onions until slightly brown color.

    Add mushrooms to the onions and cook until slightly brown.

    Add sprouted mung beans, green beans, pine nuts and Coconut Aminos Teriyaki sauce and cook for 5-7 more minutes.

    Then add cilantro, salt, pepper and parmesan cheese and continue cooking for 2 more minutes.

    Turn off the heat. Serve it on a lettuce leaf warm or cold.

 

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