AIP Friendly Garlic-Rosemary Mushroom Lettuce Cups
Earthy cremini mushrooms get the full flavor treatment here — sautéed with plenty of garlic, fresh rosemary, warming turmeric and ginger, then finished with coconut aminos and a splash of apple cider vinegar for a glossy, savory filling that tastes far more complex than the ingredient list suggests. The whole thing comes together in a single skillet in well under 30 minutes, making it a genuinely easy weeknight option that still feels a little special. Spooned into crisp butter lettuce cups, it's the kind of dish that's light and fresh but still satisfying enough to serve as a proper meal for four. Following the autoimmune protocol means navigating around grains, legumes, nightshades, eggs, dairy, and seed-based spices — and every single ingredient here clears those hurdles without any substitution gymnastics. Coconut aminos step in beautifully where soy sauce would normally go, delivering that deep umami note without the soy or gluten. A scatter of fresh parsley and chives over the top adds a bright, herby finish that makes the whole platter look as good as it tastes. This is the kind of recipe that proves eating for healing doesn't have to mean eating boring food.
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Learn more →Ingredients
4 servings
For the mushroom filling
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For serving
- 1 head butter lettuce, leaves separated
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering.
- 2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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