Teriyaki Mushroom Sausage Lettuce Wraps
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5 from 7 votes

Teriyaki Mushroom Sausage Lettuce Wraps

With a blend of mushrooms and sausage, combined with plenty of veggies, these Teriyaki Mushroom Sausage Lettuce Wraps are a delicious low-carb, dairy-free dish!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 4 people
Author: Marlynn Schotland, Urban Bliss Life


Teriyaki Sauce

  • 1-1/2 tbsp rice wine vinegar
  • 2 tbsp teriyaki sauce or soy sauce
  • 1/4 tsp fish sauce
  • 1 tbsp light brown sugar
  • 1 tsp lime juice

Mushroom Sausage & Veggie Filling

  • 2 tbsp olive oil
  • 2-1/4 cup cremini or white button mushrooms finely chopped
  • 1/4 pound mild Italian ground sausage
  • 1 clove garlic minced
  • 1 1" slice of ginger peeled, then minced
  • 1 cup red bell pepper diced
  • 3/4 cup cucumber chopped
  • 1 small carrot skin peeled off, and then your choice of julienned, peeled, or grated
  • 8-10 lettuce leaves use either green or red leaf lettuce, butter lettuce, or romaine lettuce


  • In a medium bowl, whisk together Teriyaki Sauce ingredients (rice wine vinegar through lime juice) until well blended. Set aside.
    In a large skillet, heat olive oil over medium-high heat.
    Add mushrooms and sausage and sauté for about 3-4 minutes until you no longer see any pink from the sausage, breaking up the sausage into little pieces as you stir. 
    Add red peppers, garlic, and ginger, and sauté for another 2-3 minutes until the garlic and ginger have softened. 
    Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2-3 minutes, until most of the liquid has been absorbed into the filling. 
    Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own. Top with chopped cucumber and carrots. Eat up!