Macadamia Free Paleo Smoky Paprika Herb-Roasted Mushrooms
Roasting mushrooms on a screaming-hot sheet pan is the kind of technique that turns a humble ingredient into something genuinely crave-worthy, and this recipe nails it. Cremini or baby bella mushrooms get tossed in avocado oil and a bold blend of smoked paprika, garlic powder, and a whisper of cayenne before hitting that preheated pan ā the result is deeply browned, almost meaty edges with zero sogginess. Fresh thyme roasts right alongside them, perfuming the whole dish, and a bright finish of lemon juice and flat-leaf parsley keeps everything from feeling heavy. Because every single ingredient here is a whole food, there's no need to scan labels or second-guess what's hiding in a spice blend or sauce. It's naturally free from tree nuts of any kind ā the richness comes entirely from the avocado oil and the mushrooms' own savory depth. This works beautifully as a side dish, piled over cauliflower rice, or tucked into a grain bowl, and it comes together with almost no prep beyond a quick toss in a bowl.
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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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