Walnut Free Cilantro-Lime Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that disappears fast — bright, savory, and packed with layers of flavor that feel anything but simple. Finely chopped cremini mushrooms get cooked down until deeply glazed, soaking up coconut aminos, apple cider vinegar, fresh ginger, and a touch of turmeric for a filling that's earthy, tangy, and just a little bold. A hit of fresh lime juice and cilantro stirred in off the heat keeps everything lively and aromatic. Crisp butter lettuce leaves act as the perfect edible vessel, giving you that satisfying crunch with every bite. The whole ingredient list is naturally free from tree nuts, so there's no need to swap anything out or second-guess a single step — it works exactly as written. These are ideal for a light lunch, a shareable appetizer, or a weeknight dinner when you want something fresh and hands-on. Serve them straight from the skillet while the filling is still warm and the lettuce is cool for the best contrast.
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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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