Coconut Free Paleo Smoky Paprika Herb-Roasted Mushrooms
These roasted mushrooms are the kind of side dish that makes people stop mid-bite and ask what you did to make them taste so good. The trick is a screaming-hot sheet pan and a bold spice blend ā smoked paprika, garlic powder, onion powder, and a whisper of cayenne ā that turns humble cremini mushrooms into something deeply savory and almost meaty. Preheating the pan before the mushrooms ever touch it means they sear and caramelize rather than steam, giving you those gorgeous browned edges that make all the difference. Avocado oil keeps everything clean and paleo-friendly, and there's no coconut oil, coconut aminos, or any coconut-derived ingredient in sight, which is a genuine relief when so many grain-free recipes default to it. Fresh thyme roasts right alongside the mushrooms, perfuming the whole pan, and a hit of lemon juice and parsley at the end brightens everything up beautifully. This is the kind of recipe that works as a weeknight side, a dinner party starter, or honestly just eaten straight off the pan while nobody's looking.
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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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