Chorizo Lettuce Cups
Nutrition per serving
| Calories | 301 kcal |
| Protein | 16.2 g |
| Carbs | 7 g |
| Fats | 23.2 g |
| Saturated Fat | 8.7 g |
| Monounsaturated Fat | 11.1 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 1.5 g |
| Fiber | 1.9 g |
| Sodium | 904 mg |
Ingredients
| Mushrooms, brown, italian, or crimini | |
| Shallots | |
| Yellow Bell Pepper (capsicum) | |
| Parsley | |
| Romaine Lettuce | |
| Table Salt | |
| Black Pepper | |
| Chorizo |
1. Heat a medium pan over medium-high heat and cook chorizo meat, breaking up lumps, using a wooden spoon. Stir frequently and cook until chorizo meat is lightly golden,
2. Stir in sliced mushrooms, bell pepper and chopped shallot. Stir for a few minutes.
3. Add parsley. Season to taste with salt and ground black pepper.
4. When cooked, remove pan from heat and cool the mixture slightly.
5. Place lettuce leaf on a serving platter and open leaf like a taco shell.
6. Divide chorizo into two lettuce leaf and fill each leaf with filling.