Gluten Free Maple & Apple Cider Glazed Mushroom Lettuce Cups

These lettuce cups are the kind of dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. Cremini mushrooms get cooked down until their edges are deeply golden, then tossed in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that hits sweet, tangy, and savory all at once. The coconut aminos do the heavy lifting here, standing in for soy sauce without any wheat or gluten, so the whole dish is naturally safe without any awkward substitutions. Fresh ginger, garlic, and turmeric layer in warmth and a little earthiness that makes the mushrooms taste far more complex than the short ingredient list suggests. Butter lettuce leaves act as crisp, cool cups that balance the sticky, caramelized filling beautifully. A finish of scallions, cilantro, lime juice, and optional lime zest keeps everything bright and fresh. Whether you're serving these as a light weeknight dinner or a crowd-pleasing appetizer, they disappear fast.

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