Tree Nut 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 the whole thing feel restaurant-worthy. The trick is preheating the sheet pan so the mushrooms hit a hot surface the moment they go in, which means they caramelize and brown instead of turning soft and watery. Cremini or baby bella mushrooms are the perfect canvas here, soaking up the smoked paprika and avocado oil coating before developing those gorgeous, deeply browned edges in a hot oven. Every ingredient in this recipe is naturally free from tree nuts ā no almond flour, no cashew cream, no sneaky nut-based oils ā so there's nothing to swap or second-guess. Fresh thyme roasts right alongside the mushrooms, infusing them with an herby, earthy aroma, then gets swapped out at the end for bright chopped parsley. A squeeze of lemon juice at the finish cuts through the richness and pulls every flavor into focus. This one works as a bold side dish, a topping for cauliflower mash, or honestly just eaten straight off the pan.
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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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