Celery Free Cilantro-Lime Mushroom Lettuce Cups
Crisp, cool butter lettuce cups cradling a savory, ginger-forward mushroom filling — this dish is the kind of thing that disappears fast at any table. The cremini mushrooms get cooked down until deeply golden and glazed, soaking up coconut aminos, apple cider vinegar, and a hit of turmeric for a filling that's bold, earthy, and just a little tangy. Fresh lime juice and cilantro stirred in at the end keep everything bright and lively against all that savory depth. For anyone navigating celery-free eating, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no hidden stalks or celery seed lurking in a spice blend or sauce. Coconut aminos stand in beautifully as the umami backbone, and the combination of fresh and ground ginger gives the filling real complexity without relying on anything problematic. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy the results. Serve them straight from the pan while the lettuce is still cold and crisp for the best possible bite.
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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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