High Fructose Corn Syrup Free Cilantro-Lime Mushroom Lettuce Cups
Bright, fresh, and packed with umami, these lettuce cups deliver a seriously satisfying bite without a drop of processed sweetener anywhere in sight. The filling gets its savory depth from coconut aminos — a clean, naturally sweet soy sauce alternative that contains no high fructose corn syrup, unlike many conventional sauces and condiments that sneak it in. Cremini mushrooms, chopped fine and cooked down until glazed and fragrant, create a meaty, hearty base that makes this feel indulgent even though every ingredient is completely whole and recognizable. Fresh ginger, garlic, turmeric, and a hit of apple cider vinegar layer in complexity, while lime juice and cilantro stirred in at the end keep everything tasting vibrant and alive. Butter lettuce leaves do double duty as both vessel and garnish — crisp, cool, and just sturdy enough to hold a generous spoonful of filling. This is the kind of recipe that proves clean eating doesn't have to mean boring eating, and it comes together in one skillet with almost no cleanup.
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
See allCrimini Mushrooms
Whole Crimini Mushroom - 1 Lb
Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz - 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!