Seed Oil Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch — earthy cremini mushrooms roasted at high heat until deeply caramelized, coated in a punchy marinade of coconut aminos, fresh ginger, apple cider vinegar, and turmeric. Coconut oil stands in as the cooking fat here, which is exactly what makes this recipe work so well for anyone avoiding industrially processed vegetable and seed oils. The marinade clings to every mushroom and concentrates beautifully in the oven, giving you sticky, savory edges with a bright, gingery kick in every bite. Spacing the mushrooms out on the baking sheet is the key move — it lets them roast and caramelize rather than steam into something soggy. A finish of fresh scallion greens and optional cilantro adds color and a clean, herby contrast to all that rich umami. These are the kind of appetizer or side dish that disappears fast, whether you're serving them at a gathering or just snacking straight off the sheet pan.
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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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