Meaty cremini mushrooms get tossed in a bright, punchy marinade of coconut aminos, fresh lime juice, turmeric, and ginger before hitting a screaming-hot oven — and the result is deeply golden, caramelized bites with serious flavor in every single piece. Roasting at 425°F with space between each mushroom is the key move here; it drives off moisture so you get those gorgeous, slightly crispy edges instead of a soggy pile. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the grains or legumes that make so many umami-forward recipes off-limits on an elimination protocol. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight side or a crowd-pleasing appetizer that nobody will guess is anything but intentionally delicious. A shower of fresh cilantro and an extra squeeze of lime right before serving keeps everything bright and herbaceous. Keep a few extra lime wedges on the table — people will reach for them.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together the olive oil, coconut aminos, lime juice, lime zest, turmeric, ginger, salt, and minced garlic until combined.
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