Macadamia 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 layers ground turkey and finely chopped cremini mushrooms with fresh ginger, garlic, and turmeric, building a deeply savory base that gets brightened at the end with coconut aminos and a splash of apple cider vinegar. Crisp butter lettuce leaves stand in for any kind of wrap or shell, keeping things light and naturally grain-free without any substitutions required. The scallions pull double duty here ā the white parts go in early to build flavor, while the green tops are stirred in off the heat for a fresh, slightly sharp finish. A squeeze of lime and a scatter of cilantro over the top tie everything together and make each bite feel lively and restaurant-worthy. Because every ingredient in this recipe is whole and straightforward, there's no need to scan labels or worry about hidden nut-based oils sneaking into your pan. It's a genuinely satisfying weeknight dinner that works just as well for casual entertaining.
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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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