Hazelnut Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch — 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 base, fresh ginger adds a bright kick, and a splash of apple cider vinegar keeps everything lively and balanced. Turmeric gives the whole thing a warm, golden hue that looks just as good as it tastes. The scallions are used in two stages — the white parts go into the marinade to mellow and sweeten as they roast, while the green tops get scattered over at the end for a fresh, sharp finish. Tree nut concerns are completely off the table here, since every ingredient is straightforward and naturally free of any hazelnut or nut-based components. These are the kind of appetizers that disappear fast, whether you're serving them at a gathering or just snacking straight off the sheet 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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