Pistachio 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 that keeps every bite lively. A touch of turmeric gives the whole thing a warm, golden hue that looks just as good as it tastes. Scallions are layered in twice — the white parts roast right into the mushrooms, and the green tops get scattered over fresh at the end for a pop of color and mild bite. These are naturally free from tree nuts of any kind, so there's no need to scan labels or worry about cross-contact from sneaky garnishes or sauces. Whether you're serving them as an appetizer, a side, or honestly just eating them straight off the pan, they disappear fast. The optional cilantro finish is a small touch that makes the whole plate feel restaurant-worthy.
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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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