Turkey Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant little hand-held cups are packed with bold, bright flavor — savory glazed mushrooms piled into crisp butter lettuce leaves and finished with a hit of fresh lime and cilantro. Finely chopped cremini mushrooms cook down into a deeply satisfying filling that's meaty in texture without any poultry in sight, making this a genuinely exciting option for anyone navigating a table full of bird-based dishes. Coconut aminos and apple cider vinegar give the mushrooms a glossy, umami-rich glaze, while fresh ginger, garlic, and turmeric layer in warmth and complexity. The whole thing comes together in a single skillet, so cleanup is minimal and the payoff is huge. Butter lettuce leaves act as the perfect edible vessel — cool, tender, and just sturdy enough to hold a generous scoop of filling. A squeeze of lime right before eating ties every element together and keeps the flavors lively and fresh. These are the kind of appetizer or light meal that disappears fast, so consider doubling the filling.
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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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