Pork Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that disappears fast — bright, savory, and packed with so much flavor that no one misses the meat. Finely chopped cremini mushrooms cook down into a deeply glazed filling that's earthy and satisfying, while fresh lime juice, cilantro, and scallions lift everything with a punchy finish. Coconut aminos bring that rich, umami-forward depth you'd expect from a great stir-fry sauce, and the apple cider vinegar adds just enough tang to keep each bite lively. The whole filling comes together in a single skillet, which means less cleanup and more time enjoying the results. Butter lettuce leaves make the perfect natural wrapper — cool, crisp, and just sturdy enough to hold a generous scoop without falling apart. Every ingredient here is straightforwardly plant-based and free from pork or pork-derived additives, so there's no need to scrutinize labels or swap anything out. Serve them straight from the pan while the filling is still warm and fragrant for the best possible bite.
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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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