Home / Recipes / Gluten Free / Keto Balsamic Mushroom and Red Pepper Lettuce Cups
Keto Balsamic Mushroom and Red Pepper Lettuce Cups
⏱ Prep: 6 min🍳 Cook: 7 min✅ Ready: 13 min
63
Calories
2.3g
Net Carbs
1.4g
Protein
5.2g
Fat
⏱ Prep: 6 min🔥 Cook: 7 min⏰ Ready: 13 min
How to Make It
Step 1
Heat the olive oil in a skillet over a medium heat. Add the shallot and sweat for a minute until tender. Quarter the mushrooms and thinly slice the bell pepper. Add to the skillet and stir fry for 2-3 minutes until tender.
Step 2
Add the vinegar, salt and pepper and chili flakes. Stir to combine and cook for a minute more or until the mushrooms and pepper are tender and cooked through.
Step 3
Add the spinach and stir into the mixture until just wilted.
Step 4
Divide between the lettuce cups to serve.
Ingredients
- Romaine Lettuce – 4 innerleaf
- Mushrooms – 6 medium
- Olive Oil – 1-½ tablespoon
- Hot Chili Pepper, Dried, Without Seeds – 1 teaspoon
- Shallot – 1 tablespoon, chopped
- Spinach, Raw – 1 cup
- Balsamic Vinegar – 1 tablespoon
- Red Bell Peppers, Raw – ½ small
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
