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Roasted Mushrooms with Garlic and Thyme

Roasted Mushrooms with Garlic and Thyme are oven-browned cremini halves tossed in olive oil, then finished with garlic, thyme, and butter for deep caramel color. The result is tender, juicy mushrooms with a fragrant herb-garlic topping and a bright lemon finish.
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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
  • 1.5 lb cremini mushrooms
  • 3 tbsp olive oil
  • 4 garlic cloves, 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. Set a sheet pan inside the oven while it heats so the mushrooms start browning quickly.
  2. Toss 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 roast instead of steam.
  3. Roast for 15 minutes, until the mushrooms release their liquid and begin to brown. Look for edges turning golden and bubbling juices on the pan.
  4. Add garlic, thyme, and butter, then toss to coat and spread back into a single layer. Continue roasting for 8-10 minutes until deeply golden with crisped edges.
  5. Drizzle with fresh lemon juice and sprinkle with chopped parsley, then serve hot. Finish with a quick visual check for glossy garlic-butter coating and dark brown spots.

Notes

For maximum browning, keep the mushrooms in one even layer and avoid stirring during the first 15 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or skillet until warm. Freezing isn’t recommended because mushrooms can soften after thawing. For a dairy-free version, use olive oil instead of butter and increase the olive oil slightly so the garlic and thyme still cling to the mushrooms.