Lactose Free Paleo Smoky Paprika Herb-Roasted Mushrooms

Total time35 min

Prep time10 min

Cook time25 min

4.7

(6)

Lactose 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. Cremini or baby bella mushrooms get tossed in avocado oil and a bold spice blend — smoked paprika, garlic powder, onion powder, and a whisper of cayenne — then hit a screaming-hot sheet pan so they caramelize and brown instead of turning soggy. That preheated pan trick is the real secret, pulling out deep, almost meaty flavor without a drop of butter or cream in sight. Fresh thyme roasts right alongside the mushrooms, and a finishing hit of lemon juice and flat-leaf parsley keeps everything bright and lively. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — it just works, straight from the recipe as written. Serve them immediately off the pan and they'll disappear faster than you expect.

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Ingredients

4 servings

1.5 lb cremini or baby bella mushrooms, stems trimmed, halved if large
3 tbsp avocado oil
1.5 tsp smoked paprika
¾ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper
¼ 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 425°F (220°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats — 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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