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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme are oven-roasted in a single layer until deeply golden and concentrated in flavor. The mushrooms get tossed with garlic, thyme, and butter, then finished with lemon juice for a bright, savory side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

Roasted mushrooms with garlic and thyme
  • 1.5 lb cremini mushrooms Halved.
  • 3 tbsp olive oil
  • 4 clove garlic Minced.
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Roast the mushrooms
  1. Preheat the oven to 425F so it’s hot before the mushrooms go in. Spread a single-layer sheet pan setup ready for roasting.
  2. Toss the halved cremini mushrooms with olive oil, salt, and black pepper, then spread them in a single layer on a sheet pan. Make sure cut sides aren’t piled up so they brown instead of steaming.
  3. Roast for 15 minutes, until the mushrooms release their liquid and begin to brown. Look for edges turning golden and a little pan moisture forming.
  4. Add the garlic, thyme leaves, and butter, then toss to coat the mushrooms. Return to the oven and roast 8-10 minutes more until deeply golden.
  5. Drizzle with lemon juice and sprinkle with chopped parsley, then serve hot. Use the bright top finish as the final visual cue of fresh herbs.

Notes

For the best browning, keep the mushrooms in a single layer and don’t stir during the first 15 minutes. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm on a sheet pan at 400F until hot. Freezing is not recommended since mushrooms can soften after thawing. Dietary swap: use vegan butter in the final toss to keep the recipe dairy-free.