Low Sugar Cilantro-Lime Mushroom Lettuce Cups
These vibrant little cups are packed with bold, savory flavor — earthy cremini mushrooms glazed with coconut aminos and apple cider vinegar, brightened by fresh lime juice and a generous handful of cilantro. The filling gets layered depth from garlic, fresh ginger, turmeric, and ground ginger, so every bite tastes complex without a single gram of added sweetener. Coconut aminos does the heavy lifting here, delivering that rich, umami-forward savoriness you'd expect from a soy-based sauce but without the hidden sugars that sneak into so many bottled condiments. Butter lettuce leaves make the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop of the warm, fragrant filling. The technique matters too: letting the mushrooms cook undisturbed until the pan is nearly dry concentrates all that flavor before the glaze goes in, giving you a deeply satisfying result that never feels like a compromise. Serve them straight from the skillet and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the mushroom filling
- 1 lb cremini mushrooms, finely chopped
- 2 tbsp coconut oil
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium carrot, finely diced
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and the diced carrot and cook, stirring occasionally, until the carrot begins to soften, about 3–4 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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