Hazelnut Free Ginger-Scallion Mushroom Lettuce Cups
These lettuce cups are the kind of light, flavor-packed meal that feels like a treat even on a busy weeknight. Crisp butter lettuce cradles a savory filling of ground turkey and finely chopped cremini mushrooms, seasoned with fresh ginger, garlic, turmeric, and coconut aminos for a glossy, deeply aromatic result. The mushrooms do a lot of heavy lifting here ā they add earthy depth and help stretch the filling while keeping every bite juicy and satisfying. Tree nut allergies can make navigating Asian-inspired dishes genuinely tricky, since sauces and stir-fry blends often sneak in nut-based oils or pastes, but this recipe keeps things clean with coconut oil and coconut aminos as the only coconut-derived ingredients. Everything is straightforward and skillet-based, so you stay in full control of what goes into the pan. A squeeze of lime and a scatter of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy without any extra effort.
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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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