Red Meat Allergy Friendly Cilantro-Lime Mushroom Lettuce Cups
Bright, fresh, and packed with umami, these lettuce cups deliver a satisfying handheld bite that feels both light and deeply flavorful. Finely chopped cremini mushrooms cook down into a savory, glazed filling that's genuinely meaty in texture — no red meat required and no substitutions needed to make it work. Coconut aminos, fresh ginger, garlic, and a hit of turmeric build layers of flavor that make the whole skillet smell incredible, and the lime juice and cilantro stirred in at the end keep everything tasting vibrant and alive. Butter lettuce leaves act as the perfect crisp, cool wrapper, balancing the warm, fragrant filling in every single bite. For anyone navigating a red meat allergy, the beauty here is that nothing about this dish feels like a compromise — it's genuinely craveable on its own terms. Serve it straight from the skillet while the filling is still hot and the lettuce is still crisp, and don't skip the extra lime wedges on the side.
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!