Xanthan Gum Free Ginger-Scallion Mushroom Lettuce Cups
These lettuce cups are the kind of light, flavor-packed meal that feels like something you'd order at a restaurant ā bright, fresh, and just a little addictive. The filling comes together in a single skillet, layering grated ginger, garlic, and turmeric into ground turkey and finely chopped cremini mushrooms for a savory, deeply aromatic base. Coconut aminos and a splash of apple cider vinegar bring a glossy, tangy finish that ties everything together without any soy or synthetic thickeners in sight. That last point matters more than you'd think ā a lot of bottled sauces and pre-made seasonings sneak in stabilizers and gums that can be hard to spot on a label, so building the sauce from scratch here keeps things genuinely clean. Crisp butter lettuce leaves act as the perfect edible vessel, adding cool contrast to the warm, savory filling. A squeeze of lime and a handful of fresh cilantro over the top take it from weeknight dinner to something that feels a little special. It's the kind of recipe that disappears fast, so you might want to double the filling.
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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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