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Roasted Mushrooms with Garlic and Thyme

Roasted Mushrooms with Garlic and Thyme are a French-inspired side dish with deep golden edges and a glossy garlic-butter finish. You roast mushrooms in a single layer, then add garlic, thyme, and butter for a fast second bake before bright lemon and fresh parsley.
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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: 234
Ingredients Equipment Method Notes

Ingredients
  

Roasted mushrooms base
  • 1.5 lb cremini mushrooms Halved for quicker browning.
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic thyme finishing
  • 4 cloves garlic Minced.
  • 1 tbsp fresh thyme leaves
  • 2 tbsp butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F. Set out a sheet pan so it’s ready for even browning.
Roast the mushrooms
  1. Toss the halved cremini mushrooms with olive oil, salt, and black pepper, then spread them in a single layer on the sheet pan. Make sure cut sides have space so steam can escape instead of steaming.
  2. Roast for 15 minutes until the mushrooms release their liquid and begin to brown. Look for pooled moisture that starts to evaporate around the edges.
Add garlic, thyme, and butter
  1. Add the garlic, thyme leaves, and butter to the mushrooms, then toss to coat. The butter should start melting and turn the surface glossy.
  2. Roast for 8-10 minutes more until deeply golden. Aim for browned edges and a fragrant, roasted aroma.
Finish and serve
  1. Drizzle with fresh lemon juice and sprinkle with chopped parsley. Serve hot for the best contrast of browned mushrooms and bright citrus.

Notes

For maximum browning, keep the mushrooms in a single layer and avoid crowding on the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended because mushrooms can turn watery. For a dairy-light option, use olive oil instead of butter (or substitute plant-based butter) for the garlic-thyme toss.