Barley Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that disappears fast — bright, savory, and packed with layers of flavor from fresh ginger, garlic, and a hit of lime. Finely chopped cremini mushrooms get cooked down until deeply glazed and almost meaty, making them a genuinely satisfying filling without any grain or gluten in sight. Coconut aminos stand in beautifully for soy sauce, bringing that umami depth while keeping the ingredient list clean and free from hidden grain-based additives that can sneak into conventional condiments. A splash of apple cider vinegar and fresh lime juice cut through the richness, while turmeric adds a warm, earthy undertone that ties everything together. Butter lettuce leaves act as the perfect edible vessel — cool and crisp against the warm, fragrant filling. Everything comes together in one skillet, so cleanup is minimal and the whole process feels effortless. Serve them straight from the pan while the filling is still sizzling and the cilantro is fresh and fragrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!