Red Meat Allergy Friendly Ginger-Scallion Mushroom Lettuce Cups

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly 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. Ground turkey and finely chopped cremini mushrooms form a savory, satisfying filling that's deeply flavored without relying on any red meat — making it a genuinely easy win for anyone navigating that restriction. The mushrooms do a lot of heavy lifting here, adding an earthy, meaty texture that makes the filling feel substantial and hearty. Coconut aminos, fresh ginger, grated turmeric, and a splash of apple cider vinegar build a glossy, tangy sauce that coats every bite with bold, bright flavor. Crisp butter lettuce leaves stand in for tortillas or buns, keeping things light and fresh while still giving you something satisfying to wrap your hands around. A squeeze of lime and a scatter of cilantro at the end pull the whole dish together with a little pop of acidity and color. It's the kind of weeknight dinner that feels like a treat.

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Ingredients

4 servings

For serving

1 head butter lettuce, leaves separated and washed
Simple Truth Organic Living Butter Lettuce Simple Truth Organic Baby Red Butter Lettuce Live Gourmet Butter Lettuce O Organics Organic Living Butter Lettuce - Each Signature Select/Farms Living Butter Lettuce - 1 Count
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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 ½ tsp ground turmeric)
½ 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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