Low Sugar Paleo Smoky Paprika Herb-Roasted Mushrooms
Roasted mushrooms can be a revelation when they're done right, and the trick here is a screaming-hot sheet pan that coaxes deep, caramelized browning instead of the soggy, steamed results most people end up with. Cremini or baby bella mushrooms get tossed in avocado oil and a bold spice blend ā smoked paprika, garlic powder, onion powder, and a whisper of cayenne ā so every bite is earthy, smoky, and just a little bit fiery. Fresh thyme roasts right alongside them, perfuming the whole pan, and a hit of lemon juice and chopped parsley at the end keeps things bright and lively. The whole thing comes together with zero added sweeteners, relying entirely on the natural umami depth of the mushrooms and the warmth of the spice rub to deliver serious flavor. It's the kind of side dish that makes people hover over the pan before it even makes it to the table. Serve it next to grilled protein, pile it over cauliflower rice, or honestly just eat it straight off the platter ā no judgment.
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Learn more āIngredients
4 servings
- 1.5 lb cremini or baby bella mushrooms, stems trimmed, halved if large
- 3 tbsp avocado oil
- 1.5 tsp smoked paprika
- Ā¾ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper (optional)
- 6 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats ā a hot pan helps the mushrooms brown rather than steam.
- 2
In a large mixing bowl, combine the avocado oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the mushrooms and toss until every piece is evenly coated.
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