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!
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.