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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme are baked at 425F until deeply golden and caramelized. Tossed in olive oil, finished with garlic butter, lemon juice, and fresh parsley for a savory side with browned edges.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

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 lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast the mushrooms
  1. Preheat oven to 425F. This ensures fast browning so the mushrooms roast instead of steam.
  2. Toss cremini mushrooms with olive oil, salt, and black pepper, then spread in a single layer on a sheet pan. Make sure they’re not crowded for liquid to evaporate and edges to brown.
  3. Roast for 15 minutes until mushrooms release their liquid and begin to brown. Look for softened edges and visible moisture bubbling on the pan.
Finish with garlic butter
  1. Add garlic, fresh thyme leaves, and butter, then toss the mushrooms again. The butter should melt and coat everything for a glossy finish.
  2. Roast 8-10 minutes more at 425F until deeply golden. The mushrooms should look caramelized with dark brown spots.
Serve
  1. Drizzle with lemon juice and sprinkle with fresh parsley. Serve hot for the best browned texture and bright herb flavor.

Notes

For best browning, use a single layer and avoid stirring too early; if the pan looks crowded, use a second sheet pan. Store leftovers in an airtight container in the refrigerator up to 3 days. Freeze for up to 2 months, then reheat in a hot oven or skillet until warmed through. For a dairy-free option, swap butter for olive oil or a vegan butter substitute.