Garlic Herb Roasted Mushrooms (Printable version)

Mushrooms roasted with garlic, olive oil, and fresh herbs for a savory, tender side dish.

# What you need:

→ Mushrooms

01 - 1 lb cremini or white button mushrooms, cleaned and halved if large

→ Aromatics

02 - 3 tablespoons olive oil
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary

→ Seasoning

07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper

→ Optional

09 - 2 tablespoons grated Parmesan cheese (omit for vegan option)
10 - 1 tablespoon lemon juice, for finishing

# How To:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, garlic, parsley, thyme, rosemary, salt, and black pepper.
03 - Add mushrooms to the bowl and toss thoroughly to evenly coat with the herb mixture.
04 - Spread mushrooms in a single layer on the prepared baking sheet.
05 - Roast in the oven for 18 to 20 minutes, stirring once halfway through, until golden and tender.
06 - If desired, sprinkle grated Parmesan cheese and drizzle with lemon juice before serving.

# Expert Advice:

01 -
  • They're ready in just 30 minutes, making them perfect for weeknight dinners when you need something special without the fuss
  • The mushrooms develop this incredible golden, slightly caramelized exterior while staying tender inside, a texture that feels almost indulgent for a vegetable side
  • Your kitchen will smell absolutely divine, like you've been cooking all day when you've barely lifted a finger
  • These work beautifully with almost anything, from a simple roasted chicken to vegetarian grain bowls
02 -
  • Don't wash your mushrooms under running water like you would other vegetables. They're like little sponges and will absorb moisture, preventing them from browning properly. Instead, use a damp cloth or soft brush to gently wipe away any dirt. This was a game-changer for my roasting results.
  • The temperature matters more than you'd think. At 220°C, the mushrooms brown beautifully without drying out. Lower temperatures will just steam them. I learned this the hard way after several disappointing batches.
  • Don't skip the halfway stir. It ensures even cooking and prevents any mushrooms from burning on the bottom. It takes 30 seconds and makes a real difference.
03 -
  • If your mushrooms release a lot of liquid during cooking, don't panic. Just increase the heat slightly or roast a bit longer and they'll eventually caramelize beautifully. This is just their natural moisture cooking off.
  • Mise en place is your friend here. Prep all your ingredients before you start. This recipe moves quickly and you want to be ready to go the moment your oven reaches temperature.
  • The quality of your salt makes a difference in the final taste. Try using fleur de sel or a good sea salt instead of table salt for a more nuanced flavor and slightly better texture.

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