Nutmeg Free Ginger-Scallion Roasted Mushroom Bites
Earthy cremini mushrooms get a serious glow-up here, roasted at high heat until they're deeply browned, caramelized at the edges, and packed with umami. The marinade is the real star — coconut aminos bring a savory, slightly sweet depth, while fresh ginger and apple cider vinegar add brightness and a little zing that keeps every bite lively. Turmeric gives the whole thing a warm, golden hue without leaning on any of the heavy baking spices that can sneak into mushroom dishes and marinades. Spreading the mushrooms in a single layer is the key move — it lets the oven do its job and roast rather than steam, which is how you get that gorgeous, concentrated flavor. A shower of fresh scallion greens and optional cilantro right before serving keeps everything feeling vibrant and fresh. These make a fantastic appetizer, a side dish, or honestly just a snack you eat straight off the baking sheet.
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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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