Roasted Mushrooms with Lemon and Thyme
I didn’t have time to stop at the store today so I had to make dinner from what I had on hand so I decided on a vegetarian smorgasbord–it turned out to be a very tasty dinner that we all enjoyed. Along with a caprese salad, baked brie, and avocado slices, I also made these roasted mushrooms with lemon and thyme. They were so tasty and such a big hit with all of us, the bowl was empty very quickly…next time I’ll make a double batch.
How to Make Roasted Mushrooms with Lemon and Thyme
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Place the mushrooms in the center of the baking sheet then drizzle with olive oil and add fresh thyme leaves, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Spread the mushrooms out in one layer on the baking sheet and top with a sprig of fresh thyme.
Place into the oven and roast for 10 minutes then flip them with a spatula, and cook for another 10 minutes, or until golden brown. Place the minced garlic into the melted butter; set aside. Remove the mushrooms from the oven and drizzle the melted garlic butter on top then place back into the oven for 3-5 minutes. Remove from the oven and squeeze juice and zest from 1/2 a lemon over the mushrooms and top with a few more fresh thyme leaves; toss to coat evenly. Place into a serving bowl with lemon wedges on the side. Serve immediately. Enjoy.
Ingredients
- 8 oz button mushrooms
- Drizzle of olive oil to taste
- Fresh thyme leaves to taste
- Sea salt and freshly cracked pepper to taste
- 1 tbsp butter
- 1 clove of garlic minced
- Juice and zest of 1/2 a lemon
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Place the mushrooms in the center of the baking sheet then drizzle with olive oil and add fresh thyme leaves, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
- Spread the mushrooms out in one layer on the baking sheet and top with a sprig of fresh thyme.
- Place into the oven and roast for 10 minutes then flip them with a spatula, and cook for another 10 minutes, or until golden brown.
- Place the minced garlic into the melted butter; set aside.
- Remove the mushrooms from the oven and drizzle the melted garlic butter on top then place back into the oven for 3-5 minutes.
- Remove from the oven and squeeze juice and zest from 1/2 a lemon over the mushrooms and top with a few more fresh thyme leaves; toss to coat evenly.
- Place into a serving bowl with lemon wedges on the side. Serve immediately. Enjoy.
The mushrooms look delicious and I can imagine the leftovers in some scrambled eggs for breakfast. We both enjoy shrooms but never think to serve them as a stand alone side dish.
Love mushrooms! And they pair so well with thyme — I think it’s the perfect herb for them. This looks SO GOOD! Thanks!
Mushrooms look delicious and they would go with so many other main course dishes.
I can’t wait to try this too. It looks very delicious, Pam.
What a delicious side dish!! I don’t make mushroom sides as often as I should and usually only eat them if they’re incorporated into a dish. Love these!