Roasted Mushroom Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Clean mushrooms by brushing off dirt with a damp cloth or paper towel; avoid soaking. Trim stems as needed and cut larger mushrooms into uniform 1- to 1½-inch pieces so they roast evenly.

Place the chopped mushrooms in a large bowl. Add minced garlic, thyme leaves, chopped rosemary, salt, black pepper, and red pepper flakes (if using).

Drizzle the olive oil over the mushrooms. Toss gently but thoroughly so every piece is lightly coated. The oil should evenly coat but not pool—use a little more or less as needed to get an even sheen.

Spread the mushrooms in a single layer on the prepared baking sheet, cut side (if applicable) down and with small gaps between pieces. Crowding causes steaming instead of roasting.

Roast in the preheated oven for 18–22 minutes, stirring or flipping once at the 10–12 minute mark so they brown evenly. Roast until edges are deeply golden and mushrooms have released and mostly reabsorbed their juices.

Remove pan from oven. Immediately scatter the cold butter pieces over the hot mushrooms so they melt, then add lemon zest and the lemon juice. Toss gently to combine and gloss the mushrooms.

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley over the top and serve warm.