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Roasted Mushrooms with Garlic and Thyme

Roasted Mushrooms with Garlic and Thyme are oven-roasted until deeply golden, with a glossy garlic-butter finish and fresh lemon brightness. Halved cremini mushrooms get a single-layer roast for maximum browning and a concentrated savory 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: 192
Ingredients Equipment Method Notes

Ingredients
  

cremini mushrooms, halved
  • 1.5 lb cremini mushrooms
olive oil
  • 3 tbsp olive oil
garlic
  • 4 cloves garlic
fresh thyme leaves
  • 1 tbsp fresh thyme leaves
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
butter
  • 2 tbsp butter
lemon juice
  • 1 tbsp lemon juice
fresh parsley, chopped
  • 2 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Roast
  1. Preheat your oven to 425F and position a sheet pan inside to heat through for better browning.
  2. Toss the cremini mushrooms with olive oil, salt, and black pepper, then 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, then keep them in a single layer.
  4. Add the garlic, fresh thyme leaves, and butter, toss to coat, and roast 8-10 minutes more until deeply golden.
  5. Drizzle with lemon juice and sprinkle with fresh parsley, then serve hot.

Notes

For the best browning, avoid crowding—use a large sheet pan or roast in two batches. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a hot oven or skillet to re-crisp. Freezing is not recommended because mushrooms can turn watery. For a dairy-free option, use olive oil instead of butter (or a plant-based butter) and finish with lemon and parsley as written.