Gelatin Free Paleo Smoky Paprika Herb-Roasted Mushrooms
Roasted mushrooms can be a revelation when they're done right, and the secret here is a screaming-hot sheet pan that coaxes deep, caramelized browning instead of a soggy, steamed mess. 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 carries a smoky, savory punch. Fresh thyme roasts right alongside them, perfuming the whole pan, and a finishing hit of lemon juice and flat-leaf parsley lifts everything at the very end. The ingredient list is entirely plant-based and whole-food, which means there's zero concern about hidden animal-derived thickeners or setting agents that can sneak into processed seasonings and sauces. This is the kind of side dish that disappears fast ā serve it straight from the platter while it's still sizzling and watch it steal the show from whatever else is on 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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