These garlic roasted mushrooms with fresh thyme are baked to umami perfection in the oven. With their meaty texture and savory flavors, they make a versatile side dish and can even be added to tacos, eggs, and salads. Even more, this easy vegan mushroom recipe is ready in only 30 minutes!
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Out of all the veggies in this (veg) world, I do not give nearly enough attention to mushrooms! You see, I absolutely LOVE mushrooms. But Will? He doesn’t. (Not much of a fun-guy, am I right?!) And since we usually prepare our meals together for just the two of us, I rarely incorporate mushrooms into weekly meal planning.
But I’ve been missing ‘shrooms in my life lately, so I picked up a couple pounds of baby bellas just the other day. I wasn’t sure how I would use them in a recipe for the blog until the cold weather outside got the best of me and made me settle on at least one requirement for my mushroom dish. It had to be warm!
So being the roasted veggie aficionado that I am, I quickly indexed to roasting my ‘shrooms. Mushrooms are like sponges, which means they are excellent at soaking up flavors. So, I figured I needed 1) lots of garlic and 2) some type of seasonal herb, like thyme. Luckily, I had both right in my kitchen.
I had a good feeling when I tossed them in olive oil, garlic, and thyme only to find that they completely soaked up the mixture about a minute later. They looked like they hadn’t even been touched by the oil! But believe me, the seasonings are apparent in the final product. With every baby bella, you get a burst of taste bud bliss.
These Garlic Roasted Mushrooms with Thyme are an excellent side dish for a quick weeknight dinner. And heck, they’re so good that they would even taste great as part of a dinner party menu (post-pandemic of course)! Or for a holiday spread.
How to Make Garlic Roasted Mushrooms
- Preheat the oven and line a baking sheet with parchment paper.
- Clean the mushrooms, trim the stems, and cut any big mushrooms into smaller pieces. Toss in olive oil, garlic, thyme, salt, and pepper.
- Spread on the baking sheet, and roast for 15 to 20 minutes. That’s it!
Expert Tips
- Cleaning mushrooms: If you’re short on time, you can clean mushrooms by running them under cold water and using your thumb to brush away any dirt. However, the best way to clean mushrooms is to use a damp paper towel to brush away dirt, instead of running them under water (since they’ll absorb water). Either way works, but if you have the patience to use a damp towel, your mushrooms won’t need to shed as much water in the oven and they’ll have a better texture.
- Storage: Garlic roasted mushrooms keep well in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1 to 2 minutes until warmed through.
- Serving: You can eat these on the side of nearly any main dish or add them to lots of different meals. They taste amazing in eggs. Add leftover mushrooms to a skillet and cook for a few minutes until warmed through, then pour in beaten eggs and cook to make an egg scramble. Add some goat cheese or shredded gruyere, and you’ll be in heaven.
More Mushroom Recipes
Love these oven roasted garlic mushrooms with thyme?! Then you’ll also enjoy the Easy Vegan Mushroom Risotto, One Pot Mushroom Spaghetti, Grilled Stuffed Mushrooms with Caprese Salad, and Vegan Mushroom and Cranberry Wild Rice Pilaf.
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. For a weekly dose of veggie goodness, sign up for the newsletter.
Garlic Roasted Mushrooms with Thyme
Ingredients
- 16 ounces baby bella mushrooms - also known as cremini mushrooms
- 3 tablespoon olive oil
- 4 cloves garlic - crushed or minced
- 2 tablespoon fresh thyme leaves
- Sea salt - to taste
- Freshly ground black pepper - to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the mushrooms by washing them, scrubbing off any dirt, and trimming the bottom of the stems. Slice any large mushrooms into smaller pieces. In a large bowl, toss the mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread them out in a single layer on the baking sheet.
- Bake the mushrooms for 15 to 20 minutes, until tender and dark brown. Enjoy warm!
Notes
- If you have the patience, try cleaning the mushrooms without running them under water. Use a damp paper towel to remove any dirt. This way, the mushrooms won't absorb water that they need to shed in the oven, and they'll have a better texture.
- Leftovers can be kept in an airtight container in the fridge for up to 5 days. Reheat in the microwave for a couple minutes until warm, or enjoy cold.
- Serve these mushrooms as a side dish, add them to rice, put them on salads, or stuff them into tacos. I also like to make this recipe as part of weekly meal prep to enjoy with eggs in the morning. Heat the mushrooms in a skillet until warmed though, add some beaten eggs, and cook to make a scramble. Add some goat cheese or shredded gruyere for delicious flavor.
Nutrition
This post was originally published in November 2018. It was updated with new photos and tips in November 2020.
Enjoy your weekend! – Lizzie
Alex O
These were good and quite easy to make. I would definitely make them again. Good recipe!
Lizzie Streit, MS, RDN
Hi Alex, I’m so glad you enjoyed the recipe. Thanks for leaving a review!