Go Back

Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme are oven-roasted until deeply golden, with a garlicky butter sheen and fresh thyme aroma. This French-inspired side delivers tender, browned mushrooms with bright lemon and parsley finishing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 254
Ingredients Equipment Method Notes

Ingredients
  

Roasted mushrooms
  • 1.5 lb cremini mushrooms halved
  • 3 tbsp olive oil
  • 4 cloves 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 oven to 425F, and set out a sheet pan. Aim for an even hot oven so the mushrooms start browning right away.
  2. Toss cremini mushrooms with olive oil, salt, and black pepper, then spread in a single layer on the sheet pan. Make sure they’re not crowded so they brown instead of steaming (visual cue: separate mushroom pieces with space between).
  3. Roast for 15 minutes until the mushrooms release their liquid and begin to brown. Look for glossy moisture at the edges and developing golden spots.
  4. Add garlic, fresh thyme leaves, and butter, then toss to coat and roast 8-10 minutes more. The mushrooms should look deeply golden with a glistening garlic-butter coating (visual cue: strong browning and caramelized edges).
  5. Drizzle with fresh lemon juice and sprinkle with fresh parsley, then serve hot. Finish with bright, fresh color over the browned mushrooms for a strong contrast.

Notes

Pro tip: keep the mushrooms in a single layer and roast without stirring during the first 15 minutes to build browning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot oven or skillet until warmed through. Freezing isn’t recommended because mushrooms soften on thawing. If you want a dairy-free option, swap the butter for olive oil (or dairy-free butter) while keeping the garlic and thyme the same.