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Roasted Mushrooms With Parmesan and Garlic - Easy, Savory, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds mushrooms (cremini or button are great; a mix is even better)
  • 3 tablespoons olive oil
  • 3–4 garlic cloves, finely minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 2 tablespoons chopped fresh parsley or chives
  • 1 tablespoon unsalted butter (optional, for extra richness)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). A hot oven is the key to browning.
  2. Prep the mushrooms: Wipe mushrooms with a damp paper towel to remove dirt. Trim tough ends. If the mushrooms are small, leave them whole; if large, halve or quarter them so pieces are similar in size.
  3. Toss with oil and seasonings: On a large sheet pan, combine mushrooms with olive oil, garlic, salt, pepper, and thyme. Toss to coat. Spread them in a single layer with space between pieces. Crowding leads to steaming instead of roasting.
  4. Roast the first round: Roast for 15 minutes, stirring once halfway through so they brown evenly and release moisture.
  5. Add Parmesan: Pull the pan out, sprinkle the mushrooms with Parmesan, and toss gently. Return to the oven for another 8–10 minutes, until the cheese melts, crisps at the edges, and the mushrooms are deeply browned.
  6. Finish with lemon and herbs: While still hot, toss with lemon juice and parsley. If using, add a small pat of butter and let it melt into everything.
  7. Taste and adjust: Add a pinch more salt, a crack of pepper, or another squeeze of lemon if needed. Serve right away.