Pecan Free Ginger-Scallion Roasted Mushroom Bites
These savory little bites pack a serious punch of umami, warmth, and brightness into every caramelized mushroom. Cremini mushrooms get tossed in a bold marinade of coconut aminos, fresh ginger, apple cider vinegar, and turmeric before hitting a screaming-hot oven, where they shrink down and develop deeply browned, almost crispy edges. The trick is spreading them in a single layer so they roast properly instead of steaming — that step alone makes all the difference between good mushrooms and truly great ones. Finishing with fresh scallion greens and optional cilantro adds a pop of color and a clean, herby contrast to all that rich, savory depth. Tree nut concerns are completely off the table here — every ingredient is straightforward, plant-based, and naturally free from any nut-based oils or additives. These work beautifully as an appetizer, a side dish, or even piled onto rice or tucked into lettuce wraps 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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