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Portobello Mushroom Lettuce Cups
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5 from 4 votes

Portobello Lettuce Cups

Total Time20 minutes
Servings: 4


  • ¼ cup coconut aminos
  • 1 teaspoon fish sauce
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon ginger powder
  • 2 teaspoons arrowroot or tapioca flour
  • 5 portobello mushroom caps , diced large
  • 3 tablespoons avocado oil
  • 1 large shallot diced small
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 large fresno chile very thinly sliced
  • 1 [8-ounce] can water chestnuts, drained and loosely chopped
  • ¼ cup loosely chopped cilantro leaves
  • Butter lettuce for serving


  • In a small bowl, combine the coconut aminos, fish sauce, sesame oil, rice vinegar, ginger powder and arrowroot. Whisk until well combined and set aside.
  • Heat a large nonstick skillet over medium high heat with avocado oil. When the oil is hot, add the shallot and garlic. Cook, stirring, until the shallots are just tender, about 2 minutes.
  • Add the mushrooms, salt, fresno chile and water chestnuts. Cook, stirring occasionally, until the mushrooms are tender, 3 to 4 minutes.
  • Pour in the sauce and stir to combine. Allow the sauce to thicken, which should only take about 1 minute.
  • Remove from heat and stir in the cilantro.
  • Serve in lettuce cups and enjoy!