Peanut Free Paleo Smoky Paprika Herb-Roasted Mushrooms
Roasted mushrooms might sound simple, but this version delivers serious depth ā smoky, garlicky, and finished with a bright hit of lemon and fresh parsley that makes them feel anything but ordinary. The trick is preheating the sheet pan so the mushrooms hit a screaming-hot surface the moment they land, which means you get that gorgeous caramelized crust instead of a soggy, steamed mess. Smoked paprika and avocado oil do all the heavy lifting here, building rich, savory flavor with nothing but clean, whole-food ingredients. There's no need to scan labels or worry about hidden additives ā every single component is straightforward and naturally free of peanuts or peanut-adjacent risks. A pinch of cayenne is optional but highly recommended if you want a little heat sneaking up on you at the end. These are incredible alongside grilled protein, piled onto a grain bowl, or honestly just eaten straight off the pan while nobody's watching.
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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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