Easy Roasted Herb Mushrooms (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
900 g baby portobello (cremini) mushrooms, cleaned and stems trimmed
→ Seasoning and Aromatics
02 -
2 tablespoons unsalted butter, melted
03 -
2 tablespoons extra-virgin olive oil
04 -
3 cloves fresh garlic, finely minced
05 -
1 tablespoon fresh rosemary, finely minced (or 1 teaspoon dried rosemary)
06 -
1 tablespoon fresh thyme leaves, finely minced (or 1 teaspoon dried thyme)
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
09 -
Chopped fresh parsley or additional thyme leaves, for serving
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 -
In a spacious mixing bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
03 -
Add the cleaned and dried mushrooms to the bowl. Toss thoroughly to ensure each mushroom is evenly coated with the seasoning mixture.
04 -
Spread the seasoned mushrooms in a single layer across the prepared baking sheet, ensuring they are not overcrowded for optimal roasting.
05 -
Bake in the preheated oven for 20 to 25 minutes, or until the mushrooms are deeply browned and tender. Halfway through roasting, stir or shake the pan for even cooking.
06 -
Remove the mushrooms from the oven. Transfer to a serving platter and garnish with chopped fresh parsley or extra thyme, if desired. Serve hot.
# Helpful Notes:
01 -
For best flavor, use fresh garlic and herbs. Washing mushrooms quickly under running water and thoroughly drying them prevents excess moisture during roasting.
02 -
Roasting at a high temperature ensures a caramelized, non-soggy texture. If excess liquid accumulates, carefully drain it halfway through cooking.
03 -
Mushrooms can be stored refrigerated in an airtight container up to five days. To reheat, warm gently in a skillet over low to medium heat.