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prep time
6 min
cook time
7 min
ready time
13 min
Keto Balsamic Mushroom and Red Pepper Lettuce Cups
These sweet and spicy lettuce cups are loaded with earthy mushrooms, juicy red bell pepper and tender spinach, stir fried with sweet balsamic vinegar and fiery dried chili flakes.
These make a great lunch option served with a light salad or as individual snacks.
Net Carbs
2.3 g
Fiber
0.9 g
Total Carbs
3.4 g
Protein
1.4 g
Fats
5.2 g
63 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
13 min
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.
