Using a medium to large skillet, melt the butter over medium high heat. Sauté the pancetta, stirring frequently until it is golden brown, about 5 minutes.

Add the shallot and sauté an additional 3 minutes.

Stir in the mushrooms and flip and stir until they are cooked through, about 5 minutes.

Stir in the peas and stir 1 minute until they are warmed through.

Add the mint, green onion, and lemon juice.

Taste for seasonings, adding salt and pepper if desired.

Spoon 1/4 of mixture into each lettuce leaf and serve immediately.

Using a medium to large skillet, melt the butter over medium high heat. Add the shallot and sauté 3 minutes.

Stir in the mushrooms and flip and stir until they are cooked through, about 5 minutes.

Add the peas and stir 1 minute to warm through.

Add the mint, green onion, and lemon juice.

Taste for seasonings, adding salt and pepper if desired.

Spoon 1/4 of mixture into each lettuce leaf, sprinkling with 1 tablespoon of cheese per lettuce cup, and serve immediately.