Garlic Parmesan Roasted Mushrooms

This is the recipe I reach for when I want mushrooms to do what they do best with very little babysitting. Roasting brings out a deep, savory flavor that feels almost fancy, even though it couldn’t be simpler. The edges get golden, the centers stay juicy, and your kitchen smells like something wonderful is happening. These mushrooms are perfect as a side dish, tossed into a salad, or eaten straight off the pan while no one’s looking.

Serves: 2 Prep Time: 5 minutes Ready in 25 minutes

Ingredients List:

2 cups mixed mushrooms (oyster, shiitake, or cremini)

1½ tbsp olive oil or melted butter

2 cloves garlic, minced

½ tsp dried rosemary or thyme

Salt & pepper to taste

Grated parmesan for finishing

Let’s Get Cookin’!

Preheat oven to 400°F.

Cut mushrooms into evenly sized pieces and toss with oil or butter, garlic, herbs, salt, and pepper.

Spread in a single layer on a baking sheet.

Roast for 20–25 minutes, stirring once halfway through, until golden and slightly crisp on the edges.

Finish with parmesan and serve warm as a side, on rice or let cool and use as an addition in a salad with goat cheese and greens.