Wheat Free Ginger-Scallion Roasted Mushroom Bites
These little bites pack a serious punch — earthy cremini mushrooms roasted at high heat until they're deeply caramelized, shrunk down, and almost meaty in texture. The marinade is where the magic happens: coconut aminos bring a savory, umami-rich depth that stands in beautifully for soy sauce without a drop of wheat in sight. Fresh ginger and apple cider vinegar cut through the richness, while a touch of turmeric gives everything a warm, golden glow. Spreading the mushrooms out in a single layer is the key move here — it lets the oven do its job and roast rather than steam, so you get those gorgeous caramelized edges instead of a soggy pile. A finish of bright green scallion tops and optional cilantro keeps things fresh and lively right before serving. Whether you're serving these as an appetizer, a side dish, or honestly just eating them straight off the pan, they disappear fast.
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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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