Cinnamon Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are packed with umami-rich cremini mushrooms, bright lime, and fresh cilantro — a combination that feels light and satisfying all at once. The filling comes together in a single skillet, building layers of flavor from garlic, fresh ginger, and a splash of coconut aminos that glazes everything beautifully. Turmeric and apple cider vinegar add warmth and a subtle tang without leaning on any spices that might be off the table, making this a genuinely easy win for anyone navigating cinnamon sensitivities. So many Asian-inspired sauces and spice blends sneak cinnamon in through five-spice or pre-made marinades, but every ingredient here is straightforward and easy to verify. Crisp butter lettuce leaves act as the perfect edible vessel — cool and refreshing against the savory, gingery mushroom mixture. A final squeeze of fresh lime and a handful of cilantro stirred in off the heat keeps everything tasting bright and alive. These are the kind of handheld bites that disappear fast at the table, so consider doubling the filling.
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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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