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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme that caramelize in a hot oven for deep browning and concentrated, savory flavor. Spread in a single layer for liquid release, then finish with garlic-butter and fresh thyme.
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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: 204
Ingredients Equipment Method Notes

Ingredients
  

cremini mushrooms
  • 1.5 lb cremini mushrooms, halved
olive oil
  • 3 tbsp olive oil
garlic
  • 4 clove garlic, minced
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 fresh lemon juice
parsley
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the mushrooms
  1. Preheat the oven to 425F. Line a sheet pan so the mushrooms spread in a single layer for even browning.
  2. Toss the halved cremini mushrooms with olive oil, salt, and black pepper, then spread them on the sheet pan in a single layer. Roast at 425F for 15 minutes until the mushrooms release liquid and begin to brown, keeping an eye out for early caramel edges.
  3. Add the minced garlic, fresh thyme leaves, and butter, then toss the mushrooms to coat evenly. Roast for 8-10 minutes more at 425F until deeply golden, with glossy butter and browned mushroom surfaces.
  4. Drizzle with fresh lemon juice and sprinkle with chopped parsley right before serving. Serve hot while the mushrooms are at peak browning and fragrance.

Notes

For the best browning, don’t overcrowd the sheet pan—use a single layer so steam can escape and the mushrooms can caramelize. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 400F oven for 5-7 minutes. Freezing is not recommended since the mushrooms can soften after thawing. For a dairy-free swap, use olive oil instead of butter (or a plant-butter) and add it in the garlic/thyme step.