Almond Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little cups are packed with savory, gingery mushroom filling that gets a bright finish from fresh lime juice and cilantro — the kind of dish that disappears fast at any table. Cremini mushrooms are the real star here, cooked down until deeply glazed and fragrant with coconut aminos, turmeric, and a double hit of ginger. The whole filling comes together in a single skillet, which means less cleanup and more time enjoying the results. Butter lettuce leaves stand in as crisp, cool wrappers that balance the warm, umami-rich filling perfectly. Everything on the ingredient list is naturally free from tree nuts, so there is no label-scanning or substitution stress involved — just straightforward, wholesome cooking. A squeeze of lime wedge right before eating ties the whole thing together and makes each bite feel fresh and lively. Whether you are serving these as a light weeknight dinner or a crowd-pleasing appetizer, they are the kind of recipe you will come back to again and again.
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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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