Macadamia Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little cups are the kind of appetizer or light meal that disappears from the platter before you've even sat down. Finely chopped cremini mushrooms get cooked down until deeply savory and glazed, soaking up coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger for a filling that's bold, fragrant, and completely satisfying. A hit of fresh lime juice and a handful of cilantro stirred in at the end keeps everything bright and lively. The whole thing gets spooned into crisp butter lettuce leaves, which act as the perfect cool, crunchy vessel for the warm, umami-packed filling. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. It's the kind of dish that feels impressive enough for a dinner party but is genuinely simple to pull off on a weeknight.
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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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