Oven-Baked Turkey & Mushroom Lettuce Cups
with Rice, Spicy Mayo & Togarashi
Ingredients
- 10 oz Ground Turkey
- 1/2 cup Long Grain White Rice
- 4 oz Mushrooms
- 1 head Butter Lettuce
- 3 Tbsp East Asian-Style Sautéed Aromatics
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Sambal Oelek
- 2 Tbsp Mayonnaise
- 1/4 cup Crispy Onions
- 1 Tbsp Togarashi Seasoning
- 1 Single-Use Aluminum Tray
From your pantry:
Instructions
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Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, soy sauce, sautéed aromatics, mushrooms (tearing into bite-sized pieces before adding), and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.
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Add the turkey & bake the tray
Add the turkey (tearing into bite-sized pieces before adding) in an even layer. Season with salt and pepper. Tightly cover the tray with foil and bake 40 to 42 minutes, or until the rice is tender and the turkey is cooked through. Remove from the oven. Carefully remove the foil. Add the hoisin sauce; stir to combine.
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Finish & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Tear off and discard the root end of the lettuce; separate the leaves. Serve the lettuce leaves, baked tray, spicy mayo, crispy onions, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!
Contains: Soy, Eggs, Fish, Milk, Peanuts, Tree Nuts, Wheat
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