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Roasted Mushrooms with Garlic and Thyme

Roasted mushrooms with garlic and thyme are oven-roasted at 425°F until deeply golden and browned, with a glossy finish from garlic butter. Halved cremini mushrooms are spread in a single layer so they release moisture and caramelize instead of steaming.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

cremini mushrooms, halved
  • 1.5 lb cremini mushrooms Halve for even roasting.
olive oil
  • 3 tbsp olive oil
garlic
  • 4 clove garlic Minced.
fresh thyme leaves
  • 1 tbsp fresh thyme leaves
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
butter
  • 2 tbsp butter
lemon juice
  • 1 tbsp fresh lemon juice
fresh parsley, chopped
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Roast the mushrooms
  1. Preheat oven to 425°F, then set a sheet pan inside to heat through for better browning.
  2. Toss mushrooms with olive oil, salt, and black pepper, then spread in a single layer on the hot sheet pan.
  3. Roast for 15 minutes until the mushrooms release their liquid and begin to brown, then briefly shake the pan to encourage even cooking.
  4. Add garlic, thyme, and butter, toss to coat, and roast 8–10 minutes more until deeply golden.
Finish and serve
  1. Drizzle with fresh lemon juice right off the pan, letting the sizzling aroma rise as the juices loosen.
  2. Sprinkle with fresh parsley and serve hot.

Notes

For maximum browning, keep the mushrooms in a single layer and avoid crowding—use a second sheet pan if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 400°F oven until hot. Freezing is not recommended because mushrooms can turn watery after thawing. Dietary swap: use olive oil instead of butter for a dairy-free version, adding the lemon juice at the end as written.