Roasted Mushrooms

by Sabrina Snyder

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2 Comments

5 from 1 vote
6 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Roasted Mushrooms make an easy and flavorful, meaty dinner side dish with cremini mushrooms tossed in salt and simple seasonings.

Whether you like Roasted Broccoli, Green Beans, Red Potatoes, or these mushrooms, they’re easy to make and go great with a variety of flavors. 

Sabrina’s Roasted Mushrooms Recipe

I love throwing this recipe together on weeknights because it only takes about 35 minutes from start to finish. Quickly prep the mushrooms in olive oil and delicious seasonings. Then it’s just a matter of popping the dish in the oven and roasting. These mushrooms will have a rich and meaty texture that you’re going to love, perfect for a dinner side. 

Dinner, then Dessert

Roasted Mushrooms Recipes

Roasted Mushrooms make an easy and flavorful, meaty dinner side dish with cremini mushrooms tossed in salt and simple seasonings.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Dinner plate with mushrooms, and chicken breast.
PrintRate

Ingredients
 

  • 1 pound cremini mushrooms
  • 1/4 cup olive oil
  • 3 cloves garlic , minced
  • 1 teaspoon fresh thyme , chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 375 degrees.
  • Rinse and dry the mushrooms well, patting them with paper towels.
  • Once dry, cut them in half.
  • In a large bowl toss the mushrooms, olive oil, garlic, thyme, salt and black pepper together.
  • Spread in an even layer on a large baking sheet.
  • Roast for 20 minutes.
  • Stir and roast an additional 5 minutes.
  • Garnish with fresh thyme and a drizzle of olive oil.

Nutrition

Calories: 99kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 393mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve been meaning to try mushrooms for a while now, and I found this recipe to be very very tasty! Thank you for sharing, Sabrina.

    Reply