Celery Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of appetizer or light meal that disappears fast — sweet, savory, and just a little tangy, with deeply caramelized mushrooms doing all the heavy lifting. Cremini caps are seared hard in coconut oil until their edges turn golden and almost meaty, then tossed with a quick glaze of coconut aminos, maple syrup, and apple cider vinegar that thickens into something genuinely craveable. Fresh ginger and garlic bloom in the center of the pan before everything comes together, layering in warmth and fragrance that makes the whole kitchen smell incredible. Butter lettuce leaves act as crisp, cool vessels that balance the richness of the glaze perfectly, and a finish of scallions, cilantro, and bright lime juice keeps every bite feeling fresh. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — the ingredient list is clean and straightforward, with no hidden stalks or celery seed lurking in a spice blend or store-bought sauce. Coconut aminos stand in beautifully as the savory backbone, so there's no need to reach for anything that might carry unwanted extras. Whether you're serving these as a starter or building a full spread around them, they come together quickly and look far more impressive than the effort involved.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!