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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme using high-heat oven roasting for deeply browned, tender mushroom pieces. Toss with garlic butter and finish with lemon juice and fresh parsley for bright 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: 220
Ingredients Equipment Method Notes

Ingredients
  

Roasted mushrooms with garlic and thyme
  • 1.5 lb cremini mushrooms Halved for even browning.
  • 3 tbsp olive oil
  • 4 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 the oven to 425F and line a sheet pan so the mushrooms can spread in a single layer.
  2. Toss the cremini mushrooms with olive oil, salt, and black pepper, then spread them on the sheet pan in a single layer.
  3. Roast for 15 minutes, until the mushrooms release their liquid and begin to brown, then keep them in view for even color.
  4. Add the garlic, fresh thyme leaves, and butter, toss to coat, and roast 8-10 minutes more until deeply golden, with visible browned edges.
  5. Drizzle with fresh lemon juice and sprinkle with chopped parsley, then serve hot.

Notes

For the best browning, don’t crowd the sheet pan—use a second pan if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 400F oven or skillet until hot. Freeze is not recommended due to texture changes. For a dairy-light option, use olive oil plus an equal amount of olive-oil-based butter alternative instead of butter.