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Garlic Butter Roasted Mushrooms with Parmesan and Thyme

Garlic butter roasted mushrooms are tossed with Parmesan and fresh thyme for a savory, tender side with browned edges. Roasting them on a rimmed baking sheet makes this easy to serve straight from the oven.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb cremini mushrooms stems trimmed, halved or quartered into similar-size pieces
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • 0.33 cup Parmesan cheese finely grated
  • 1 tbsp thyme fresh leaves

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Toss the mushrooms on an unlined 18x13-inch rimmed baking sheet with the olive oil, salt, and pepper, then spread them in a single layer.
  3. Roast for 15 minutes, then stir the mushrooms.
  4. Stir the melted butter and garlic together, pour over the mushrooms, and toss to coat; roast for 8 to 12 minutes, until the mushrooms are browned and tender.
  5. Sprinkle the Parmesan and thyme over the mushrooms and toss to combine before serving.

Notes

For even browning, spread the mushrooms in a single layer without crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the mushrooms can become watery. For a dairy-free version, use dairy-free butter and Parmesan-style cheese.