Capsaicin Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are proof that bold, craveable flavor doesn't need any heat to make an impression. Cremini mushrooms get seared in coconut oil until deeply golden, then tossed in a glossy glaze of coconut aminos, pure maple syrup, and apple cider vinegar — sweet, tangy, and savory all at once. Garlic, ginger, and turmeric layer in warmth and earthiness without a trace of capsaicin, making this a genuinely exciting option for anyone who needs to avoid chili, pepper, or spice-derived ingredients. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying the results. Crisp butter lettuce leaves act as the perfect edible vessel, and a finish of fresh scallions, cilantro, and a squeeze of lime keeps every bite bright and lively. These are the kind of appetizers or light mains that disappear fast at the table — no one will miss the heat for even a second.
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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
- 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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