Paleo Cilantro-Lime Mushroom Lettuce Cups
These 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 golden and glazed, soaking up coconut aminos, apple cider vinegar, turmeric, and fresh ginger into something savory, bright, and genuinely addictive. Coconut aminos do all the heavy lifting here in place of soy sauce, keeping everything grain-free and legume-free without sacrificing that umami depth you want in a filling like this. A hit of fresh lime juice and cilantro stirred in off the heat keeps the whole thing lively and aromatic. Butter lettuce leaves act as the perfect edible vessel — crisp, cool, and just sturdy enough to hold a generous scoop of the warm filling. This is the kind of recipe that works just as well for a casual weeknight dinner as it does laid out on a board for guests, and it comes together with nothing but whole, clean ingredients you can feel good about.
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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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