You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone.
How to make roasted mushrooms: tips!
- Cut them in half. While you might think you’d slice them, roasted mushrooms are best halved: so they stay perfectly juicy and don’t shrink.
- Bake at high heat. 450 degrees Fahrenheit is perfect to cook mushrooms quickly until they’re juicy and tender. All you need is 10 minutes!
- Season with fresh herbs. This seals the deal and takes these roasted mushrooms over the top.
- Fresh herbs add just the right touch for these roasted mushrooms! While they’re not required, they certainly take them to the next level. We used fresh chives and thyme, which we happened to have on hand. You can use any mix of herbs, but here are some that pair well with mushrooms:?
- Chives
- Thyme
- Oregano
- Basil
INGREDIENTS
- 1 pound baby bella (aka cremini) mushrooms*
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped fresh herbs (like chives and thyme, or substitute 1/2 tablespoon dried)
INSTRUCTIONS
- Reheat the oven to 450 degrees Fahrenheit.
- Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
- Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.