Peanut Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch — earthy cremini mushrooms roasted at high heat until deeply caramelized and glossy, with a marinade built from fresh ginger, coconut aminos, and a splash of apple cider vinegar that hits every savory, tangy note. The trick is spacing the mushrooms out on the baking sheet so they roast instead of steam, which gives you those irresistible browned, slightly crispy edges rather than a soggy result. Turmeric adds a warm, golden undertone to the whole thing without overwhelming the bright ginger flavor. Scallions go in two stages — the white parts mellow into the marinade during roasting, while the green tops stay fresh and sharp as a finishing garnish. A handful of cilantro at the end is optional but genuinely worth it if you have some on hand. Everything here is naturally free from peanuts and peanut-derived ingredients, so there's no label-scanning or substitution stress — just clean, bold flavors from start to finish. Serve them straight off the pan as an appetizer, a side, or honestly just a snack you'll be eating directly off the tray.
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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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