Last Updated on July 14, 2021 by laurenpacek
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!
In search of other simple, but delicious, side dishes? Check out my Garlic and Rosemary Roasted Potatoes.
- 24 oz cremini mushrooms, wiped clean and quartered
- 2 tbsp 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 85mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 4g