These Garlic and Thyme Roasted Mushrooms make a great side dish or addition to a hearty Fall/Winter salad. Better yet, they’re delicious and easy to prepare!
If you’re leaning toward eating these roasted mushrooms as a side, think steaks. It’s a classic pairing. I’ve also been eating these mushrooms as part of my lunch in grain bowls with quinoa and other roasted vegetables. Top that with some hummus (hummus makes a great salad dressing!) and you’re in business.
Mushrooms are like little flavor sponges. They really soak up and take on the flavors of whatever herbs and spices you add. These roasted mushrooms, with their fragrant thyme and savory garlic flavor, smell and taste like Fall.
I’ve only ever tried to roast cremini mushrooms, but if you try it with other varieties, please report back!
- 24 oz cremini mushrooms, wiped clean and quartered
- 2 tbs olive oil
- 2 tsp dried thyme
- 2 cloves garlic, minced
- kosher salt and pepper, to taste
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
Add the mushrooms to the prepared baking sheet. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat.
Roast for 20 minutes.
Sprinkle the minced garlic, salt, and pepper over the partially roasted mushrooms. Toss to combine.
Roast for 10 additional minutes.