Brazil Nut Free Paleo Smoky Paprika Herb-Roasted Mushrooms
Roasting mushrooms on a screaming-hot sheet pan is the kind of kitchen trick that completely changes the game ā instead of steaming into a soggy pile, these cremini and baby bella mushrooms come out deeply caramelized with crispy, golden edges. Smoked paprika, garlic powder, and a whisper of cayenne give them a bold, smoky heat that makes them taste far more complex than the short ingredient list suggests. Fresh thyme roasts right alongside the mushrooms, perfuming the whole pan, while a finishing hit of lemon juice and chopped parsley keeps everything bright and lively. The entire recipe relies on whole, clean ingredients ā avocado oil, dried spices, and fresh herbs ā so there's zero guesswork about what's actually in your food. It's naturally free from tree nuts of any kind, which means no scanning labels or worrying about hidden additives sneaking into your spice blend. These mushrooms work beautifully as a side dish, piled onto cauliflower rice, or tucked into a grain bowl for a satisfying, plant-forward bite that genuinely earns its place at the table.
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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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