Celery Free Ginger-Scallion Roasted Mushroom Bites
Earthy cremini mushrooms get a serious flavor upgrade here, roasted at high heat until they're deeply caramelized, shrunken, and irresistibly savory at the edges. The marinade does all the heavy lifting — coconut aminos bring a rich, umami-forward depth, while fresh ginger and apple cider vinegar cut through with brightness and a gentle tang. A touch of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. Scallions pull double duty, building flavor into the marinade as the white parts and then finishing the dish as a fresh, punchy garnish alongside optional cilantro. The key to getting that perfect roast is giving each mushroom its own space on the baking sheet — crowding them traps steam and robs you of those caramelized edges. This is the kind of appetizer or side dish that disappears fast, whether you're serving it at a dinner party or just snacking straight off the pan.
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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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