Step 1

Combine orange zest and juice, lime zest and juice, oil, tamari and ginger; set aside.

Step 2

Heat olive oil over medium-high heat in a large skillet; add mushrooms and saute 5 to 7 minutes or until caramelized. Add 2 to 3 tablespoons of reserved juice mixture to pan, scraping to loosen browned bits from bottom of pan. Season with cilantro, mint, red pepper and salt.

Step 3

Serve mushrooms warm with cabbage leaves and additional toppings for wrapping and scooping. If desired, combine peanut butter with remaining juice mixture to serve as a thicker dressing/dipping sauce or serve sauce as is.