Cashew Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of light, flavor-packed meal that feels like something you'd order at a trendy restaurant — except you made it in one skillet at home. Finely chopped cremini mushrooms get cooked down until deeply golden and glazed, soaking up coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger for a filling that's savory, tangy, and just a little earthy. Fresh lime juice, cilantro, and the bright green tops of the scallions go in right at the end, keeping everything lively and aromatic. The whole thing gets spooned into cool, crisp butter lettuce leaves, which act as the perfect edible vessel — no tortillas, no grains, just clean and satisfying bites. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. This is a great option when you want something that feels fresh and a little special without a lot of fuss or a long ingredient list.
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!