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
Scale
- 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.