Gluten Free Mushroom Walnut Lettuce Cups

These lettuce cups are the kind of appetizer or light meal that disappears fast — savory, a little nutty, with just enough heat from the red pepper flakes to keep things interesting. Finely chopped cremini mushrooms cook down into a deeply umami-rich filling that honestly fools you into thinking there's meat involved. Toasted walnuts add crunch and body, while fresh ginger and sesame oil give the whole thing that punchy, aromatic backbone you'd expect from a restaurant dish. The sauce — tamari, rice vinegar, honey, and a touch of cornstarch — pulls everything together into a glossy, clingy coating that makes every bite satisfying. One of the trickier parts of eating gluten-free is navigating soy-based sauces, since traditional soy sauce contains wheat. This recipe uses tamari instead, which delivers the same deep, salty flavor without any wheat in the mix. Crisp butter lettuce leaves stand in for any kind of wrap or shell, so the whole dish is naturally grain-free from start to finish — no substitutions needed. Serves 4, and comes together in well under 30 minutes, making it an easy weeknight win or a crowd-pleasing starter you can feel good about.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →