Yeast 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 bold marinade of coconut aminos, fresh ginger, and a splash of apple cider vinegar. The result is savory, slightly tangy, and genuinely addictive. Roasting at 425°F and spacing the mushrooms out on the pan is the move here — it drives off moisture and gives you those gorgeous, shrinkened edges instead of a soggy pile. Coconut aminos stand in beautifully for soy sauce without any of the fermentation concerns that come with traditional condiments, making this a smart swap for anyone navigating yeast-related dietary needs. Turmeric adds a warm, golden depth to the marinade, while the scallion whites roast right into the mushrooms and the fresh green tops get scattered over at the end for a bright, crisp finish. A handful of cilantro over the top pulls everything together if you're into it. Serve these straight off the pan while they're still sizzling — 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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