Cashew Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch of umami, warmth, and brightness that makes them feel way more impressive than the effort involved. Cremini mushrooms roast up beautifully at high heat — they shrink down, caramelize at the edges, and soak up every bit of that ginger-spiked marinade. Coconut aminos bring a deep, savory-sweet depth without any soy, and the apple cider vinegar adds just enough tang to keep things lively. A hit of turmeric gives the whole tray a gorgeous golden hue before it even hits the oven. The scallions are used in two stages — the white parts go into the marinade to mellow and sweeten, while the green tops get scattered fresh at the end for a pop of color and bite. This is the kind of appetizer or side dish that disappears fast, and the entirely plant-based, tree-nut-free ingredient list means you can serve it to a crowd without fielding a single allergy question.
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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.
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