Paraben Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little hand-held bites are packed with bold, fresh flavor — savory glazed mushrooms, bright lime, and fragrant cilantro all cradled in crisp butter lettuce leaves. The filling comes together in a single skillet, building layers of umami from coconut aminos and depth from fresh ginger, garlic, and a touch of turmeric. Every ingredient here is whole and straightforward, which matters when you're navigating a lifestyle that means scrutinizing preservatives and synthetic additives hiding in conventional sauces and condiments. Coconut aminos stand in beautifully for soy sauce, apple cider vinegar adds a clean tang, and coconut oil keeps the cooking fat simple and recognizable. The mushrooms get properly caramelized — cooked until the pan is nearly dry and the pieces are glazed and fragrant — so the texture is satisfying and meaty without any filler. A final hit of fresh lime juice and cilantro stirred in off the heat keeps everything tasting alive and bright. These are the kind of crowd-pleasing, feel-good bites you'll want to make on repeat.
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!