Mustard Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that disappears fast — earthy cremini mushrooms cooked down until glazed and savory, then brightened with fresh lime juice, cilantro, and a hit of ginger. The filling gets its depth from coconut aminos and a touch of apple cider vinegar, so the flavor is bold and complex without relying on any condiments that could sneak in mustard derivatives. That's genuinely good news, because so many Asian-inspired sauces and store-bought shortcuts carry hidden mustard in their ingredient lists. Here, every component is straightforward and easy to verify. Spooned into cool, crisp butter lettuce leaves, the warm mushroom mixture creates that satisfying contrast of textures that makes you want to keep reaching for another cup. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the result. Fresh, punchy, and completely plant-based, this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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
- 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!