Peanut Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little hand-held cups are packed with bold, layered flavor — earthy cremini mushrooms glazed with coconut aminos and apple cider vinegar, brightened by fresh lime juice and a generous handful of cilantro. The filling gets its depth from garlic, fresh ginger, and a touch of turmeric, all cooked down in coconut oil until the mushrooms are caramelized and fragrant. Spooned into crisp butter lettuce leaves, each bite is light yet satisfying, with a savory-tangy punch that makes it hard to stop at just one. For anyone navigating peanut concerns, this recipe is naturally free of the usual suspects — no peanut oil, no peanut-based sauces, and no sneaky cross-contamination risks from store-bought condiments. Coconut aminos do the heavy lifting where soy-based or peanut-laced sauces might otherwise show up, keeping everything clean and safe without sacrificing any of that umami richness. This is the kind of dish that feels impressive enough for a dinner party but comes together in a single skillet with minimal fuss. Finish with a squeeze of fresh lime at the table and you've got something genuinely craveable.
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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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