Cashew Free Paleo Smoky Paprika Herb-Roasted Mushrooms
These roasted mushrooms are the kind of side dish that quietly steals the show ā deeply browned, smoky, and fragrant with fresh herbs. The trick is a screaming-hot sheet pan and a hands-off roast that lets the cremini mushrooms caramelize rather than steam, giving you that rich, almost meaty texture in every bite. Smoked paprika and a whisper of cayenne do serious flavor work here, while fresh thyme perfumes the whole pan as it roasts. A bright hit of lemon juice and scattered parsley at the end cuts through the richness and makes everything pop. Every single ingredient is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required ā just clean, whole-food cooking from start to finish. This one works beautifully as a weeknight side, piled onto a grain bowl, or served alongside grilled protein for a crowd.
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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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