Chestnut Free Ginger-Scallion Roasted Mushroom Bites
Roasted mushroom appetizers can feel one-note, but this ginger-scallion version delivers serious depth with every bite. Cremini mushrooms get tossed in a punchy marinade of coconut aminos, fresh ginger, apple cider vinegar, and turmeric before hitting a 425°F oven, where they shrink down and caramelize into something almost meaty and intensely savory. The trick is spreading them out so they roast rather than steam — that single-layer step is what gives you those deeply browned, slightly crispy edges that make these so addictive. Coconut aminos bring a rich, umami-forward flavor without any soy, and the apple cider vinegar cuts through the richness just enough to keep things bright. A scatter of fresh scallion greens and optional cilantro on top adds color and a little herby lift right before serving. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify. These are the kind of bites that disappear fast, so you might want to double the batch.
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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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