Garlic Herb Roasted Mushrooms (Printable)

Tender mushrooms infused with garlic and herbs, roasted to golden perfection for a savory side.

# What You'll Need:

→ Mushrooms

01 - 1 pound 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 Make It:

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

# Expert Suggestions:

01 -
  • It's ready in just thirty minutes from start to table, making it perfect for weeknight dinners or unexpected guests
  • The mushrooms caramelize beautifully in the oven, turning tender and deeply savory with minimal effort
  • Naturally vegetarian, gluten-free, and low-carb, so it works for nearly every dietary preference at your table
02 -
  • Don't wash your mushrooms under running water—they'll absorb too much moisture and won't brown properly. Instead, gently wipe them with a damp cloth to clean away any soil.
  • Space them out on the baking sheet with room between each piece. Crowding them means they'll steam rather than roast, and you'll miss that beautiful golden caramelization.
  • Fresh herbs really do make a difference here. If you only have dried, use about a third of the amount since dried herbs are more concentrated.
03 -
  • If your mushrooms release a lot of liquid while roasting, drain it off halfway through and increase the heat slightly in the remaining time. This helps them brown rather than braise.
  • For extra umami depth, add a tablespoon of balsamic vinegar to the herb mixture. It intensifies the savory notes beautifully.
  • Buy mushrooms just a day or two before cooking for the best texture and flavor. They deteriorate quickly once cut.

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