Wheat 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 deeply golden and caramelized, then tossed in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — sweet, tangy, and savory all at once. Coconut aminos stand in beautifully for soy sauce here, delivering that rich umami depth without any wheat hiding in the bottle, which is a real win when so many Asian-inspired sauces are off the table. The garlic, ginger, and turmeric layered into the pan give the filling a warmth and complexity that makes it taste like you spent way more time than you actually did. Crisp butter lettuce leaves act as the perfect edible vessel, and a finish of fresh cilantro, scallions, and a squeeze of lime keeps everything bright and lively. These are ideal for a casual weeknight dinner or a crowd-pleasing appetizer — just set the platter out and watch them disappear.
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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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