Almond Free Ginger-Scallion Mushroom Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. The filling is deeply savory and aromatic ā ground turkey and finely chopped cremini mushrooms cook down together until the mixture is glossy and cohesive, packed with ginger, garlic, scallions, and a hit of turmeric for warmth. Coconut aminos and a splash of apple cider vinegar round everything out with a subtle sweet-tangy depth that keeps you going back for another scoop. Butter lettuce leaves act as the perfect edible vessel, adding a cool, crisp contrast to the hot, fragrant filling. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish beautifully. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out ā it just works as written. Whether you're feeding a crowd or meal-prepping for the week, this one is a reliable, flavor-forward win.
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Learn more āIngredients
4 servings
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
For the filling
- 2 tbsp coconut oil
- 1 lb ground turkey
- 8 oz cremini mushrooms, finely chopped
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh turmeric, grated (or Ā½ tsp ground turmeric)
- Ā½ tsp salt, plus more to taste
- 1 medium carrot, finely diced
Instructions
- 1
Heat 2 tbsp coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the carrot and the white parts of the scallions and cook, stirring occasionally, until the carrot is slightly softened and the scallion whites are translucent, about 3 minutes.
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