Looking for a side dish that’s both elegant and incredibly easy to make? These Roasted Garlic and Parmesan Mushrooms are exactly what you need. I’ve perfected this recipe to create tender, flavorful mushrooms that are infused with rich garlic and topped with perfectly melted parmesan cheese. Whether you’re hosting a dinner party or just want to elevate your weeknight dinner, this dish delivers restaurant-quality results with minimal effort.
Ingredients
- 1 pound fresh button or cremini mushrooms, cleaned and stems trimmed
- 4-6 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean your mushrooms with a damp paper towel – avoid washing them under running water as they’ll absorb too much moisture.
- In a large bowl, combine olive oil, minced garlic, thyme, salt, and pepper.
- Add the mushrooms to the bowl and toss until they’re evenly coated with the oil mixture.
- Arrange the mushrooms on the prepared baking sheet, spacing them evenly.
- Roast for 15 minutes, then remove from the oven and sprinkle with Parmesan cheese.
- Return to the oven for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- If using butter, drizzle it over the hot mushrooms right after they come out of the oven.
- Garnish with fresh parsley and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Total Time: 30-32 minutes
Servings: 4-6 as a side dish
Recipe Notes
For best results, keep these tips in mind:
- Choose mushrooms that are similar in size for even cooking
- If your mushrooms are very large, quarter them; if medium, halve them; if small, leave them whole
- Use freshly grated Parmesan for the best melting and flavor – pre-grated cheese won’t give you the same results
- Don’t overcrowd the baking sheet; mushrooms need space to roast properly
- These mushrooms can be prepared up to the point of adding cheese, then refrigerated and finished just before serving
- Leftovers will keep in an airtight container for up to 3 days, though they’re best enjoyed fresh
These Roasted Garlic and Parmesan Mushrooms work beautifully alongside grilled steak, roasted chicken, or as part of a vegetarian main course. The recipe is naturally low-carb and gluten-free, making it perfect for various dietary needs. Feel free to experiment with different mushroom varieties – a mix of wild mushrooms can add interesting textures and flavors to this already delicious dish.
Roasted Garlic and Parmesan Mushrooms
Ingredients
- 1 pound fresh button or cremini mushrooms cleaned and stems trimmed
- 4-6 cloves garlic minced
- 3 tablespoons olive oil
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon butter melted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean your mushrooms with a damp paper towel - avoid washing them under running water as they'll absorb too much moisture.
- In a large bowl, combine olive oil, minced garlic, thyme, salt, and pepper.
- Add the mushrooms to the bowl and toss until they're evenly coated with the oil mixture.
- Arrange the mushrooms on the prepared baking sheet, spacing them evenly.
- Roast for 15 minutes, then remove from the oven and sprinkle with Parmesan cheese.
- Return to the oven for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- If using butter, drizzle it over the hot mushrooms right after they come out of the oven.
- Garnish with fresh parsley and serve immediately.
