Roasted Mushrooms Recipe

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). Wipe mushrooms with a damp paper towel to remove dirt; trim stems if needed. If mushrooms are larger than bite-size, halve or quarter them so pieces are roughly uniform in size (about 1-1.5 inches).

Make dressing

In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp melted butter, minced garlic, thyme leaves, chopped rosemary, lemon zest, lemon juice, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined.

Toss mushrooms

Add the prepared mushrooms to the bowl and toss thoroughly so each piece is coated in the oil-herb mixture. Spread mushrooms out in a single layer on a rimmed baking sheet. Do not overcrowd — use two sheets if necessary.

Season on the pan

Sprinkle the remaining 1 tsp kosher salt and the remaining 1/2 tsp black pepper evenly over the mushrooms on the baking sheet to ensure even seasoning.

Roast

Roast in the preheated oven for 18–22 minutes, stirring once halfway through and rotating the pan if your oven has hot spots. Roast until mushrooms are deep golden brown at the edges and have released their juices, which largely evaporate and concentrate the flavor.

Finish and serve

Remove mushrooms from oven. Immediately transfer to a warm serving bowl. While still hot, toss with chopped parsley and, if using, sprinkle grated Parmesan and red pepper flakes to taste. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.

Serve warm as a side dish, on toast, stirred into pasta or risotto, or chilled for salads. Store leftovers in an airtight container in the refrigerator for up to 3 days.