Walnut Free Paleo Smoky Paprika Herb-Roasted Mushrooms
These roasted mushrooms are the kind of side dish that makes people stop mid-conversation to ask what smells so good. Cremini mushrooms get tossed in avocado oil and a bold spice blend ā smoked paprika, garlic, onion powder, and a hit of cayenne ā then roasted on a screaming-hot sheet pan until they're deeply caramelized and almost meaty in texture. The trick of preheating the pan is what separates truly browned mushrooms from a soggy, steamed pile, and it works every single time. A finish of fresh lemon juice and chopped parsley cuts through the richness and keeps everything bright. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required ā just straightforward, whole-food cooking. This works equally well as a weeknight side, a topping for cauliflower mash, or piled onto a grain bowl for something more substantial. Simple, smoky, and genuinely hard to stop eating.
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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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