Brazil Nut Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little lettuce cups are the kind of dish that disappears fast — bright, savory, and packed with so much flavor that nobody misses the meat. Finely chopped cremini mushrooms get cooked down until deeply glazed, soaking up coconut aminos, apple cider vinegar, fresh ginger, and a hit of turmeric for a filling that's earthy, tangy, and just a little addictive. A squeeze of fresh lime juice and a handful of cilantro stirred in off the heat keep everything tasting lively and fresh. Crisp butter lettuce leaves act as the perfect edible vessel — cool and tender against that warm, fragrant filling. Every ingredient here is naturally free from tree nut concerns, so you can cook and serve with total confidence without having to scrutinize a single label. They come together in one skillet with straightforward steps, making them just as practical for a weeknight dinner as they are impressive enough to set out for guests.
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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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