Walnut Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch of umami, warmth, and brightness into every caramelized, golden-edged mushroom. The marinade — built from coconut aminos, fresh ginger, apple cider vinegar, and a touch of turmeric — soaks into the cremini mushrooms before they hit a screaming-hot oven, where they shrink down and develop those irresistible crispy edges. Spacing them out on the baking sheet is the key move here, letting the heat roast rather than steam so you get deep browning instead of a soggy result. The scallions play two roles: the white parts go straight into the marinade to mellow and sweeten, while the fresh green tops get scattered over at the end for a pop of color and bite. It's a completely tree-nut-free dish by nature — every ingredient is straightforward and easy to verify, so there's no label-reading stress involved. Finish with a handful of fresh cilantro if you have it, and serve immediately while the edges are still crackling.
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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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