Oats Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. 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 is bold, bright, and genuinely satisfying. A hit of fresh lime juice and a handful of cilantro stirred in at the end keep everything feeling light and lively. Crisp butter lettuce leaves stand in as the perfect edible vessel — cool and refreshing against the warm, fragrant filling. Every single ingredient here is naturally free of grains and oats, so there is no label-reading stress or ingredient swapping required. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a crowd-pleasing appetizer spread.
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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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