Beef Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch — earthy cremini mushrooms roasted at high heat until they're deeply browned, caramelized at the edges, and almost meaty in texture. The marinade is where the magic happens: coconut aminos bring a savory, umami-rich depth, while fresh ginger and apple cider vinegar add brightness and a subtle tang that keeps every bite lively. A touch of turmeric gives the whole thing a warm, golden hue that looks just as good as it tastes. Splitting the scallions between the marinade and the finishing garnish is a smart move — the white parts mellow and sweeten during roasting while the green tops stay fresh and sharp on top. Roasting in a single layer is the key step here, giving each mushroom room to caramelize rather than steam into something soft and forgettable. Whether you're serving these as an appetizer, a side, or just snacking straight off the pan, they disappear fast — so you might want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, stems trimmed
- 3 tbsp coconut aminos
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- 4 scallions, thinly sliced, white and green parts separated
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut aminos, melted coconut oil, grated ginger, apple cider vinegar, turmeric, salt, and the white parts of the scallions until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!