These Roasted Mushrooms with Garlic & Thyme are a simple yet incredibly flavorful side dish or appetizer! Whole mushrooms are roasted to tender perfection and infused with the aromatic flavors of garlic, thyme, and a touch of lemon juice. I love how this recipe is both easy to make and elegant enough for a special occasion. They’re perfect for serving alongside grilled meats, roasted chicken, or as part of a vegetarian meal. Get ready for a dish that’s both comforting and delicious!
Why You’ll Love These Roasted Mushrooms
- Simple and Elegant: This recipe uses just a few ingredients but delivers a sophisticated flavor.
- Flavorful: The combination of garlic, thyme, and lemon juice creates a delicious and aromatic dish.
- Easy to Make: This recipe is incredibly easy to prepare, with minimal effort.
- Versatile: Serve them as a side dish, an appetizer, or even a topping for salads or pasta.
- Naturally Vegetarian/Vegan: A great option for vegetarians and vegans (if using oil instead of butter).
Ingredients for Roasted Mushrooms with Garlic & Thyme
Here’s what you’ll need to make these flavorful mushrooms. The full list with measurements is in the recipe card below.
Main Ingredients
- Even-sized open cup mushrooms, stalks cut level (Fungi)
- Olive or vegetable oil (Oil)
- Garlic, chopped very finely (Aromatic)
- Unsalted butter, softened (Fat) Can substitute with oil for vegan option
- Fresh thyme, chopped (Herb)
- Fresh breadcrumbs (Breadcrumbs)
- Lemon juice (Acid)
Seasoning
- Garlic powder (Spice)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Roasted Mushrooms with Garlic & Thyme as is, but here are a few ideas for variations:
- Different Mushrooms: Use cremini mushrooms, shiitake mushrooms, or a mix of wild mushrooms instead of button mushrooms.
- Add More Herbs: Toss in some chopped fresh parsley, rosemary, or oregano.
- Make it Spicy: Add a pinch of red pepper flakes to the garlic butter mixture.
- Add Cheese: Sprinkle some grated Parmesan cheese or crumbled goat cheese over the mushrooms before serving.
- Balsamic Glaze: Drizzle a balsamic glaze over the finished mushrooms for added sweetness and tang.
How to Make Roasted Mushrooms with Garlic & Thyme
Let me show you how easy it is to make these Roasted Mushrooms with Garlic & Thyme:
Preheat Oven
- I preheat the oven to 400°F (200°C).
Lightly Fry Mushrooms
- I lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange in Dish
- I arrange the mushrooms in a 9×13 inch cooking dish (or whatever rectangular oven-proof dish I have on hand) with the stalks facing upwards.
Make Garlic Butter Mixture
- In a small bowl, I mix together the softened butter (or oil for vegan), garlic, thyme, lemon juice, and seasoning (garlic powder, salt, and pepper).
Top Mushrooms
- I spoon a little of the garlic butter mixture onto each mushroom.
- Then, I lightly press the fresh breadcrumbs on top.
Bake
- Either refrigerate for later use, or bake immediately in the preheated oven for 15 minutes or until golden around the mushroom cap.
Serve
- Serve
Tips and Tricks for the BEST Roasted Mushrooms
Here are my secrets for making these mushrooms truly exceptional:
- Don’t Wash the Mushrooms: Instead of washing the mushrooms, wipe them clean with a damp paper towel or kitchen towel to prevent them from absorbing too much water.
- Even-Sized Mushrooms: Choose mushrooms that are roughly the same size so they cook evenly.
- Don’t Overcrowd the Dish: Arrange the mushrooms in a single layer in the baking dish to allow for even browning.
- Fresh Herbs: Fresh thyme adds a wonderful aroma and flavor to this dish.
- Serve Warm: These mushrooms are best served warm, when the garlic butter is melted and the breadcrumbs are crispy.
How to Serve
These Roasted Mushrooms with Garlic & Thyme are perfect for:
- Side Dish: A delicious side dish for roasted chicken, steak, or fish.
- Appetizers: A flavorful and elegant appetizer for parties or gatherings.
- Vegetarian Main Course: Serve them over pasta, rice, or polenta for a vegetarian meal.
- Topping: Use them as a topping for salads, pizzas, or bruschetta.
Make Ahead and Storage
You can prepare the garlic butter mixture ahead of time and store it in the refrigerator. You can also assemble the mushrooms (up to the point of baking) and store them, covered, in the refrigerator for up to 24 hours. Bake just before serving. Leftover roasted mushrooms can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Roasted Mushrooms with Garlic & Thyme
- Can I use a different type of mushroom?
- Yes, you can use cremini mushrooms, shiitake mushrooms, or a mix of wild mushrooms.
- Can I make these without the breadcrumbs?
- Yes, you can omit the breadcrumbs if you prefer.
- Can I make these vegan?
- Yes, substitute the butter with olive oil or a vegan butter alternative.
Enjoy these simple, flavorful, and elegant Roasted Mushrooms with Garlic & Thyme! They’re a perfect side dish or appetizer for any occasion.
Print
Roasted Mushrooms with Garlic & Thyme
- Prep Time: 15 minutes
- Cook Time: 18minutes
- Total Time: 33 minutes
- Yield: 4-6 1x
- Category: Appetizer, Side Dish
- Cuisine: American, French-Inspired
Description
These Roasted Mushrooms with Garlic & Thyme are a simple yet elegant side dish or appetizer. Whole mushrooms are pan-fried, then stuffed with a flavorful mixture of garlic, thyme, butter, and breadcrumbs, and finally roasted until tender and golden.
Ingredients
- 16 even-sized open cup mushrooms (cremini or white button mushrooms), stems trimmed level with the caps (see notes)
- 3 tablespoons olive oil or vegetable oil
- 2 cloves garlic, finely chopped
- 3 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons fresh thyme leaves, chopped
- 1/2 teaspoon garlic powder
- 5 tablespoons fresh breadcrumbs (see notes)
- 1 1/2 tablespoons fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Mushrooms: Clean the mushrooms with a damp paper towel or a mushroom brush. Trim the stems so they are level with the caps. Do not remove the stems.
- Pan-Fry Mushrooms (Briefly): Heat the olive oil (or vegetable oil) in a large skillet over medium-high heat. Place the mushrooms in the skillet, cap-side down. Cook for 2-3 minutes, or until lightly browned. This step gives the mushrooms a head start on cooking and adds flavor. Remove from heat.
- Arrange in Baking Dish: Arrange the pan-fried mushrooms in a 9×13-inch baking dish (or a similar-sized oven-safe dish), stalks facing upwards.
- Make Garlic-Thyme Butter: In a small bowl, combine the softened butter, finely chopped garlic, chopped fresh thyme, lemon juice, garlic powder, salt, and freshly ground black pepper. Mix well until everything is thoroughly combined.
- Stuff Mushrooms: Spoon a small amount of the garlic-thyme butter mixture onto each mushroom, filling the cavity where the stem was.
- Add Breadcrumbs: Sprinkle the fresh breadcrumbs evenly over the top of each stuffed mushroom, pressing them gently into the butter mixture to help them adhere.
- Bake: Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown. The mushroom caps will release some liquid as they bake.
- Serve
Notes
- Mushrooms: Open cup mushrooms (cremini or white button mushrooms) are recommended for this recipe because they have a cavity that’s perfect for holding the filling. Choose mushrooms that are roughly the same size for even cooking.
- Butter: Make sure the butter is softened to room temperature for easy mixing.
- Fresh Herbs: Fresh thyme is recommended for the best flavor, but you can substitute 1/2 teaspoon of dried thyme.
- Breadcrumbs: Fresh breadcrumbs are preferred for their texture. To make fresh breadcrumbs, simply pulse a few slices of day-old bread in a food processor until you have coarse crumbs. You can also use panko breadcrumbs for a crispier topping.
- Make-Ahead: You can assemble the stuffed mushrooms ahead of time and refrigerate them, covered, until ready to bake. Add a few minutes to the baking time if baking from cold.