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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme are caramelized in a hot oven until deeply browned, then finished with garlic butter, lemon juice, and fresh parsley. The result is tender mushrooms with crisped edges and big savory-herb flavor.
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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: 253
Ingredients Equipment Method Notes

Ingredients
  

Roasted mushrooms with garlic and thyme
  • 1.5 lb cremini mushrooms Halved.
  • 3 tbsp olive oil
  • 4 garlic cloves 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 oven to 425F. Set a sheet pan inside so it’s hot when the mushrooms go on.
  2. Toss halved cremini mushrooms with olive oil, salt, and black pepper. Spread them in a single layer on the sheet pan.
  3. Roast for 15 minutes, until the mushrooms release their liquid and begin to brown. Leave them undisturbed so the edges can caramelize.
  4. Add garlic, fresh thyme leaves, and butter, then toss to coat. Roast 8-10 minutes more until deeply golden and fragrant.
  5. Drizzle with fresh lemon juice and sprinkle with chopped parsley. Serve hot right away.

Notes

For the best browning, don’t overcrowd the pan—use a large sheet pan or roast in batches. Leftovers keep in the refrigerator for 3-4 days; reheat on a sheet pan in a 400F oven until hot. Freezing isn’t recommended because the mushrooms can turn watery when thawed. If you want a dairy-light option, use olive oil or a plant-based butter in place of the butter.