AIP Friendly Cilantro-Lime Mushroom Lettuce Cups
These vibrant little cups are proof that eating to support your immune system doesn't have to feel like a compromise. Finely chopped cremini mushrooms are sautéed in coconut oil with garlic, fresh ginger, carrot, and scallions until deeply savory and glazed — then finished off the heat with bright lime juice and a generous handful of fresh cilantro. Coconut aminos stand in for soy sauce seamlessly, delivering that umami depth without any of the ingredients that fall outside AIP guidelines, and every other component in the filling is equally on-protocol. The turmeric adds a warm, earthy undertone that ties everything together beautifully. Spooned into cool, crisp butter lettuce leaves, the whole thing comes together as a fresh, handheld meal that feels light but genuinely satisfying. This recipe makes four servings, so it works just as well for a casual weeknight dinner as it does for a lunch spread you actually look forward to eating.
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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
- 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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