Pregnancy Friendly Ginger-Scallion Mushroom Lettuce Cups
Fresh ginger, turmeric, and scallions come together in a savory turkey-and-mushroom filling that's bold, aromatic, and genuinely satisfying to eat. The filling gets spooned into cool, crisp butter lettuce leaves for a handheld meal that feels light but is packed with protein and vegetables. During pregnancy, it can be tricky to find recipes that are both crave-worthy and built around ingredients you can feel good about ā this one checks both boxes. Ground turkey is cooked all the way through to 165Ā°F, which matters when you're being careful about food safety, and every ingredient in the filling is whole and straightforward. Coconut aminos stand in for soy sauce, keeping the flavor deep and savory without anything processed, and fresh turmeric adds a gentle warmth alongside the ginger. The finely chopped cremini mushrooms melt into the turkey, adding an earthy richness that makes the filling feel hearty and cohesive. A squeeze of lime and a handful of cilantro at the end brighten everything up and make each bite feel fresh and lively.
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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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