Honey Free Ginger-Scallion Roasted Mushroom Bites
These savory little bites pack a serious punch — earthy cremini mushrooms roasted at high heat until deeply browned, caramelized at the edges, and loaded with bold ginger, turmeric, and scallion flavor. Coconut aminos bring that rich, umami-forward depth you'd expect from a soy-based sauce, while apple cider vinegar adds just enough brightness to keep things lively. The marinade comes together in one bowl, and the oven does all the heavy lifting from there. Many roasted mushroom recipes lean on sweeteners to help with caramelization, but this one achieves those gorgeous, sticky edges through high heat and the natural sugars in the coconut aminos alone — no honey or syrup needed. Flipping the mushrooms halfway through is the small step that makes a big difference, giving you that irresistible char on multiple sides. Finished with fresh scallion greens and optional cilantro, these bites are equally at home as a party appetizer, a side dish, or piled on top of rice for a quick weeknight meal.
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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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