Gluten Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little cups are packed with bold, fresh flavor — savory glazed mushrooms piled into crisp butter lettuce leaves with a bright hit of lime and cilantro in every bite. Cremini mushrooms are the real star here, finely chopped and cooked down until deeply caramelized and glazed with coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger. The whole filling comes together in a single skillet, which means less cleanup and more time enjoying the results. Because every ingredient is naturally free of gluten — from the coconut aminos standing in for soy sauce to the crisp lettuce wraps replacing any kind of bread or tortilla — there's no substitution stress or label-reading required. The butter lettuce leaves act as the perfect edible vessel: cool, tender, and just sturdy enough to hold a generous scoop of the warm filling. A squeeze of fresh lime right before eating ties everything together and makes the flavors absolutely pop. This one is just as impressive on a weeknight dinner table as it is passed around as an appetizer at a gathering.
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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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