Pistachio Free Ginger-Scallion Mushroom Lettuce Cups
These lettuce cups are the kind of weeknight dinner that feels way more impressive than the effort involved. Crisp butter lettuce cradles a savory, fragrant filling of ground turkey and finely chopped cremini mushrooms, seasoned with fresh ginger, garlic, and coconut aminos for a deeply umami-forward bite. The mushrooms do serious work here ā they bulk up the filling and soak up all that flavor while keeping things light and fresh. A hit of apple cider vinegar and turmeric rounds everything out with just enough brightness and warmth to make each bite interesting. Scallions go in two stages, with the whites cooked down into the base and the greens stirred in at the end for a pop of color and mild sharpness. Served with lime wedges and optional cilantro, this is the kind of build-your-own situation that gets everyone at the table excited. There are no nuts of any kind in this recipe, so you can dig in without scanning labels or second-guessing a single ingredient.
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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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