Roasted Mushrooms Recipe

Roasted Mushrooms

1. 1

   Prep and oven

   Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easier cleanup and to prevent sticking.

2. 2

   Clean and halve mushrooms

   Wipe mushrooms with a damp paper towel to remove dirt. Trim very bottom of stems if needed. If mushrooms are larger than bite-size (over 1 1/2 inches), halve or quarter them so pieces are roughly uniform in size for even cooking.

3. 3

   Toss with oil, butter and aromatics

   In a large bowl, combine the olive oil, melted (or softened) butter, minced garlic, thyme leaves, chopped rosemary, kosher salt and black pepper. Add the prepared mushrooms and toss thoroughly to coat every piece. Spread mushrooms in a single layer on the prepared baking sheet, cut sides down where possible, leaving a little space between pieces so they roast rather than steam.

4. 4

   Roast

   Place the baking sheet on the middle rack and roast for 18–22 minutes, stirring once or twice (at about 8–10 minutes and again at 15 minutes) so edges brown evenly. Roast until mushrooms are deep golden-brown at the edges and have released their moisture and it has mostly evaporated.

5. 5

   Finish and season

   Remove mushrooms from the oven. While still hot, sprinkle lemon zest and drizzle lemon juice over them; toss gently. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley to add freshness.

6. 6

   Optional glaze

   If using, drizzle the balsamic glaze lightly over the mushrooms for a sweet-acid finish just before serving.

7. 7

   Serve

   Transfer mushrooms to a warm serving bowl or plate and serve immediately as a side. They pair well with roasted meats, grain bowls or tossed into pasta.