These easy oven roasted mushrooms can be made with any variety of mushrooms – just make sure to keep the slices a similar size so they roast evenly.
Roasted Mushrooms with Parmesan
Roasting mushrooms intensifies their umami-rich flavor, creating caramelized edges and a meaty, sweet texture, sure to leave you wanting more. This roasted mushrooms recipe uses a variety of mushrooms which creates a symphony of earthy, buttery flavors, milder in white mushrooms and deeper in meatier mushrooms, such as shiitake. If you’re a mushroom lover, more mushroom side dish recipes you may like are these Garlic Butter Mushrooms, Unstuffed Mushrooms, and Mushroom Risotto.
This side dish is low-carb, keto friendly and gluten-free.
Ingredients
- Mushrooms: I highly suggest choosing a medley of mushrooms! I went with white beech, cremini mushrooms (also called baby bellas), and shiitakes. Trumpet and white button mushrooms would also be good.
- Olive Oil drizzled over the mushrooms
- Salt and Pepper to season
- Thyme: Toss fresh thyme with the mushrooms and save some for garnishing. You can use other fresh herbs like parsley or fresh chives.
- Parmesan and Balsamic Vinegar: A sprinkle of good-quality parmesan and balsamic take these mushrooms over the top!
How to Roast Mushrooms
- Season the Mushrooms: Divide the mushrooms evenly on the baking sheet sprayed with oil. Toss each with olive oil, salt, pepper, and thyme, and spread the vegetables in an even layer.
- How Long to Roast Mushrooms: Bake the mushrooms for 20 minutes at 400°F until tender. Halfway through, stir them and rotate the pans in the oven.
- Garnish: Top the mushrooms with parmesan, balsamic vinegar, and thyme.
What to Serve with Roasted Mushrooms
This easy mushroom side dish would be the perfect accompaniment to many meals, from pasta to quiche to casseroles. They’re also great paired with a protein and starchy side, salad, or another roasted veggie. Here are some ideas:
- Meat: Filet Mignon, Garlic Roast Beef, Air Fryer Steak
- Poultry: Air Fryer Rotisserie Chicken, Chicken Rollatini with Zucchini and Mozzarella
- Fish: Broiled Tilapia Oreganata, Parmesan-Herb Baked Salmon
- Starchy Sides: Baked Potatoes, Creamy Mashed Potatoes, Smashed Sweet Potatoes
- Roasted Vegetables: Parmesan Asparagus Fries , Herb Roasted Carrots, Garlic Roasted Cauliflower
How to Store Roasted Mushrooms
Leftover mushrooms will keep in an airtight container for up to five days in the refrigerator. Reheat them in the microwave until warm. You could eat them as a side or add them to omelets, rice bowls, or pasta.
More Mushroom Recipes You’ll Love
- Spinach Dip Stuffed Mushrooms
- Pork Chops with Mushrooms and Shallots
- Philly Cheese Stuffed Portobello Mushrooms
- Wild Mushroom and Farro Soup
- Spaghetti with Mushrooms, Garlic, and Oil
Roasted Mushrooms with Parmesan
Equipment
Ingredients
- Olive oil spray
- 1 ½ pounds sliced mixed mushrooms, I used white beech, crimini, shiitakes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- black pepper, freshly ground, to taste
- 1 tablespoon thyme, fresh chopped, plus more for garnish
- ¼ cup Parmesan cheese, freshly grated
- Drizzle of good quality balsamic vinegar
Instructions
- Preheat oven to 400 degrees F. Spray 2 sheet pans with olive oil.
- Divide mushrooms evenly among the 2 prepared sheet pans.
- Drizzle each with 1 tablespoon olive oil, ¼ teaspoon kosher salt, pepper and half the fresh thyme then toss to evenly coat. Spread the mushrooms out in an even layer.
- Roast mushrooms for 20 minutes, mixing then rotating pans halfway through cooking.
- Top with Parmesan, a drizzle of balsamic vinegar and garnish with more fresh thyme.
