AIP Friendly Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are proof that eating to support your immune system doesn't have to feel like a sacrifice. Thinly sliced cremini mushrooms get seared in coconut oil until deeply golden, then tossed in a sticky glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that delivers that savory-sweet punch without any of the soy, grains, or nightshades that make so many sauces off-limits. Fresh ginger, garlic, and turmeric layer in warmth and color, turning a simple skillet of mushrooms into something that genuinely feels special. The whole filling gets spooned into cool, crisp butter lettuce leaves and finished with scallions, cilantro, and a bright squeeze of lime — no cooking required for the "wrap" part, which keeps things light and fresh. This recipe serves four and comes together in one pan, making it an easy weeknight option that doesn't demand a lot of cleanup. It's the kind of dish you'll want to make on repeat, not because you have to, but because it's genuinely delicious.
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Learn more →Ingredients
4 servings
For the mushrooms
- 2 tbsp coconut oil
- 1 lb cremini mushrooms, stems trimmed, caps thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
For serving
- 1 head butter lettuce, leaves separated and washed
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown and the mushrooms begin to release their liquid.
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