Turkey 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's in them. Cremini or baby bella mushrooms get tossed in avocado oil and a bold spice blend ā smoked paprika, garlic powder, a whisper of cayenne ā then hit a screaming-hot sheet pan so they caramelize instead of turning soggy. That trick of preheating the pan is the secret weapon here, pulling out deep, almost meaty browning on the cut sides without any fuss. Fresh thyme roasts right alongside them, and a finishing hit of lemon juice and flat-leaf parsley keeps everything bright and lively. The whole thing is naturally free of any poultry or meat, built entirely from plants, healthy fats, and pantry spices ā no substitutions needed, no label-reading required. It fits a paleo approach without sacrificing an ounce of flavor, and it's the kind of dish that earns a permanent spot on your weeknight rotation.
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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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