Pork 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 hard over high heat until their edges are deeply caramelized, then tossed in a glossy glaze of coconut aminos, pure maple syrup, and apple cider vinegar that is sweet, tangy, and just a little savory all at once. Garlic, fresh ginger, and turmeric layer in warmth and depth, making the filling taste far more complex than the ingredient list suggests. Everything lands in crisp butter lettuce cups and gets finished with scallions, fresh cilantro, a squeeze of lime, and optional zest for brightness. The whole recipe is built entirely from plants and pantry staples, so there is nothing to swap or second-guess — it is naturally free of any pork or meat products without any workarounds needed. Whether you are serving these as a light weeknight dinner or passing them around as a crowd-pleasing starter, they disappear fast.
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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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