Gut Friendly Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of light, vibrant meal that feels like a treat while still being genuinely nourishing. Cremini mushrooms get cooked down until deeply golden and caramelized, then coated in a sticky glaze built from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that delivers serious sweet-savory depth without any of the gut-irritating additives hiding in conventional sauces. Fresh ginger and turmeric bring warm, anti-inflammatory backbone to every bite, while a hit of lime juice right at the end keeps things bright and lively. Butter lettuce leaves stand in as crisp, cooling wrappers that make the whole dish feel fresh and satisfying rather than heavy. Scallions and cilantro on top add a little pop of color and herby contrast that rounds everything out beautifully. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying what you made.
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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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