Ingredients
Scale
- 1 pound fresh mushrooms (cremini or baby bellas)
- 4 tablespoons real butter
- 3–4 cloves garlic, minced
- 2–3 sprigs fresh thyme (or dried thyme)
- 2 tablespoons olive oil
- Fresh cracked pepper, to taste
- 1–2 teaspoons lemon juice (optional)
Instructions
- Clean the mushrooms with a damp cloth; do not rinse under water.
- Slice larger caps in half, keeping smaller ones whole.
- Toss mushrooms with olive oil, salt, and pepper.
- Spread on a lined baking tray in a single layer.
- Roast at 425°F (220°C) for 20 minutes, shaking the tray halfway through.
- Five minutes before mushrooms finish, melt butter in a pan until golden and nutty.
- Add minced garlic to the melted butter until fragrant, then add thyme.
- Add roasted mushrooms to the pan and stir to coat with the buttery sauce.
- Optional: Squeeze lemon juice over the top, taste for salt, and serve.
Notes
Make sure mushrooms are dry before roasting to avoid sogginess. High heat is essential for achieving a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg