Eggless Garlic-Rosemary Mushroom Lettuce Cups
Total time25 min
Prep time10 min
Cook time15 min
4.5(7)
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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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