Paleo Smoky Paprika Herb-Roasted Mushrooms
These roasted mushrooms are the kind of side dish that makes people stop mid-bite and ask what's in them. Cremini mushrooms get tossed in avocado oil and a bold spice blend — smoked paprika, garlic powder, onion powder, and a pinch of cayenne — then hit a screaming-hot sheet pan so they caramelize instead of steam. That single trick of preheating the pan is what separates deeply browned, almost meaty mushrooms from the pale, soggy kind. Fresh thyme roasts right alongside them, perfuming the whole pan, and a squeeze of lemon juice and scatter of parsley at the end keeps everything bright and lively. Every ingredient here is clean and grain-free, so there's no need to audit labels or swap anything out — it just works as written. Serves four as a side, though honestly it disappears fast enough that you might want to double the batch.
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Learn more →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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