Damn Delicious

Baked Parmesan Mushrooms

The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

Baked Parmesan Mushrooms - The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

Mushrooms are one of my favorite kind of veggies, but the strange thing is, I honestly cannot remember the last time I had them. But when I saw this awesome baked recipe over at Simple Provisions, I just had to make that emergency grocery run to get my mushroom fix. No, not that kind of fix. The fix that’s baked in its own juices with freshly grated Parmesan cheese – my ultimate weakness!

Now this is by far one of the easiest mushroom dishes I have ever made. Simply slice up your mushrooms, throw them on the baking sheet and toss them with some olive oil, Parmesan, garlic, thyme, lemon zest and lemon juice. Done and done. Now how easy is that? The best part about this is that it makes for a quick and easy side dish for all of your meals!

Baked Parmesan Mushrooms - The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

Baked Parmesan Mushrooms

The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

10 minutes15 minutes

Ingredients:

  • 1 1/2 pounds cremini mushrooms, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
  4. Serve immediately.

Adapted from Simple Provisions.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 163.5 Calories from Fat 109.8
% Daily Value*
Total Fat 12.2g 19%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 4.5mg 2%
Sodium 117.4mg 5%
Total Carbohydrate 10.3g 3%
Dietary Fiber 1.5g 6%
Sugars 3.4g
Protein 6.9g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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81 comments

  1. Rated 5 out of 5

    Absolutely delicious and easy to make! I paired this with long grain wild rice and it was perfect.

  2. Rated 5 out of 5

    Outstanding!!!! During our Stay at Home orders here in Pennsylvania, a local woman with a contact at a mushroom farm made arrangements for people in our community to get fresh picked mushrooms. We used the crimini mushrooms we bought from her for $1/lb in this recipe and they were one of the best things we have ever cooked here at home. Thank you- a bright spot in our Quarantine!!!

  3. Rated 5 out of 5

    Made these last night and they were FABULOUS! I love to cook, and would never have thought to cook mushrooms with lemon juice/zest. I used fresh thyme from my garden, and served it over Black Bean Spaghetti (26g of protein in just 2oz!) with just some good EVOO, and a little truffle salt. AMAZING!!!!

  4. Rated 5 out of 5

    My whole life, I have *hated* mushrooms. As a vegetarian, that has been a particularly frustrating dilemma. I have always loved to cook them though, as the smell is incredible, and there have been many points where I have tried them convinced that it was all in my head only to be disappointed once again. This recipe got me to eat an entire pint container of them! Granted, I roasted them for an additional five minutes to get them a bit more crisp, as the texture is most of what throws me off, but this flavor profile is a knockout. I used fresh thyme and left the salt out until after roasting so I could add it to taste, and I added more Parmesan and thyme while serving it over spaghetti. I am so grateful for this experience of delicious mushrooms! Thank you!

  5. Rated 5 out of 5

    I found this recipe looking for how much oil to use to pre- roast baby-bella mushrooms as a topping for “pizza night”.  It looked interesting, so I used the olive oil, minced garlic, parmesan & baby bella mushrooms.   (Omitted other seasonings) After roasting it went on the pizza.  It was the most amazing pizza ever!   Thank you!  I will make this again  (as written as a side dish) soon.  Ok – may add tomatoes like someone else did in another review. That sounds good too!  Thank you for helping us make food fun! –  Blessings!

  6. This was great. I used shiitake, oyster, portabella and button. Also added a couple of smashed garlic cloves.

  7. Rated 5 out of 5

    Their in my oven now…

  8. Rated 5 out of 5

    I never write reviews–I had to for these, because —this is perfection! I was looking at a carton of cremini mushrooms, wondering what to do with them before they expire. I found your site and made them exactly as you wrote it. They are the best mushrooms I have ever had–here I am, home alone, eating them with our loud “MMMM’s”

    I can’t wait to make them for friends and family, (or just me again !) Thank you so much for this creative, healthy, finger-licking good, addictive mushroom dish. Can’t wait to explore more of your recipes.

  9. Rated 5 out of 5

    I made it for the first time and it came out wonderful my family loved it

  10. Just made this and it was delicious!!

    • Rated 5 out of 5

      The easiest and super delicious baked mushrooms. Took me a while to find a recipe that my family likes, and this is it. I didn’t have thyme so used oregano instead and worked just fine. Also, if you don’t have lemon zest, it still comes out yummy. I used these as a side dish with veggie burgers and will be adding this recipe to my favorites! 

  11. This was such an excellent dish!!

  12. OMG, I love this! I found this on Pinterest, made it and I love all the goodness of mushrooms and the garlic!!! Made it tonight and actually added Roma tomatoes (seeded and cut up). Love and the my husband said it was definitely a make again dish! Yesss! 

  13. I would love to make these but I’m not a fan of lemon, could I leave it out?

  14. This was AMAZE even without the lemon. Can’t wait really make it! TY!

  15. I made this tonight and served it over pasta. It was delicious! Thank you!

  16. I used a bit of white truffle oil to intensify the flavour. Superb with roast chicken!

  17. This was delicious! Used white button mushrooms (because the grocery store I went to didn’t have cremini mushrooms), omitted the lemon zest (because I had hungry guests staring me down), and used oregano instead of thyme (because it’s what I had in my cupboard). I tossed these in a bowl before throwing onto a baking sheet because I really hate tossing food on a baking sheet – it makes a mess and makes me annoyed. These were very easy and tasty. Thanks for the recipe!

  18. How can this side dish have 10.3 g of carbs per serving?  It is so healthy.  Or I’m totally confused.  Thx!

  19. Made these for my husband tonight. He loves mushrooms and said these were the best he ever had. He LOVED them. Only change I made was to use basil instead of thyme, just because it’s a seasoning he favors. Next time, I may have to try Metzers suggestion and add red pepper. Thanks for a great recipe!

  20. I left out the lemon and lemon zest, and decreased the olive oil by half, but it was absolutely incredible!  I would never have thought to bake mushrooms, but it was delicious!  Thanks for the great recipe!

  21. loved it. thanks

  22. Made these last night with a little thicker slice. I added a bit too much of everything, but it still tasted really good. I love the thyme in there. The mushrooms and thyme are a perfect match. Definitely going to be dressing up our mushrooms like this for now on.

  23. This recipe looks delicious, and I’m going to try it.
    Just one little annotation, mushroom ARE NOT veggies

    (https://en.wikipedia.org/wiki/Fungus)
    Beside this I really love it 🙂

  24. This is my favorite mushroom recipe. Too easy to taste this good. Made it last week and making again this week. Yummy! The best! Thanks for sharing!

  25. Sounds awesome! I’ll use your recipe to top my kale and parmesan risotto for dinner tonight! Can’t wait to try!

  26. Hey! I found this recipe this weekend, and made it for the family. My husband doesn’t like mushrooms, but I do, so I made them anyway, and everyone loved them! Thanks for the great recipe! 😀

  27. what could i use in place of lemon ?,he hates it & he would know if i used it, could i use balsamic ?

  28. Does it have to be a specific type of mushroom or will this work with any, like baby bellas?

  29. Can you use garlic powder? I am worried about the garlic burning.

  30. Will have to try this baked. If you forget the baking, double up on the Oil & Lemon juice + zest add a couple more garlic cloves and toss in a handfull of fresh chopped flat leaf parsley and leave it in the fridge overnight you have a great antipasti dish. Fantastic on some toasted Ciabatta. No need to cook as the lemon juice will do it for you.

  31. Gr8 recipe. My wife is vegetarian and she really liked it…. Actually it wasnt only she that devoured this:)

  32. Mushrooms are my favorite!!! I can’t wait to try this recipe. I have always sauteed my mushrooms, I don’t know why I never thought of baking them! I need to go to the store right now! haha

  33. Thanks for this brilliant recipe! So simple but the results are startling! Went over really big at our holiday dinners!
    Thanks again!

  34. Love the sound of this!…quick question. Is the lemon crucial? My husband is anti-lemon (ugh), unless it’s on sweets.

  35. Made this for breakfast this morning for 10. Soooooooo Good!!!!

  36. These are fantastic! I am NOT a cook but this was so simple I even had success! I upped the lemon and thyme a bit and used vegetarian parmasean flakes and a sprinkle of chili flakes as well. Served over pasta (although our meat eater out them in his steak, to rave reviews). Had some left over (I made four batches lol) and puréed the rest into an incredible vegan mushroom soup…topped with some fresh sage.
    THANK YOU!

  37. Mushrooms are one of my favorite sides, I’m definitely going to need to try these!

  38. Pingback: Baked Mushrooms with Parmesan and Thyme - How Pinteresting - Purple Patch DIY

  39. I love mushrooms too and I would definitely make this! BTW, I have two stuffed mushroom recipes in the food section of my blog at http://starwars8340.wordpress.com/
    Give them a try sometime and let me know how you like them.

  40. Can these be done in a disposable aluminum pan on the grill? Have a cook out to go to and thought these would be a great side.

  41. This recipe is super yummy! I am making it again tonight as a side for asparagus and sea bass! Thanks!

  42. You should add a print button for the recipe. I was going to make it, but when I did a print preview, it was a minimum of 4 pages up to 12.

    • Judy, I’m a bit confused by your comment as I already have a PRINT function. The PRINT button is in gray, located in the blue recipe box. You can easily print the recipe from there, and it’s usually no more than 2 pages.

  43. Pingback: recipe reciprocity | Fortune Goodies

  44. These look so yummy! FYI and maybe TMI… I was on a huge mushroom kick last summer and after some research I realized the chronic yeast infections I was getting was from the abundance of mushrooms. Yuck! Now mushrooms scare me, but I eat a few here and there, just not a whole pint in one meal.

  45. I add a little red pepper flakes and it gives them a kick. So good.

  46. Easy and irresistible? My kind of recipe!

  47. I could eat just these mushrooms for a meal and be perfectly happy! They look amazing.

  48. I made these last night and served over pasta, so so good!

    • After seeing your review, I added this to pasta with some shredded chicken I had. Added a little parmesan cheese and chicken broth to make the sauce and served it as a main entrée. Mmm, mmm, good!

  49. Chung-Ah, I discovered your blog through the Recipegirl blog. Since then, I’m a very loyal reader and reveiwer of your pictures. I made this recipe last night for dinner and my family loved it. I’m a big fan of 15 and 30 minute meals and your blog is very inspirational to me.
    Thank you!

  50. So incredibly delicious!

  51. My mouth is definitely watering over this one. I love, love, love mushrooms and the flavors in these sound fantastic.

  52. I’m so glad you liked them! Your photos are gorgeous.

  53. Oh my gosh, these look divine!

  54. I love grilled mushrooms so I know I’d love these – great flavors!

  55. Mushrooms are my actual favourite! These look solo delicious!
    Anisa – The Macadame. xx
    http://www.creamstop.com

  56. I seriously need these in my life! I love everything in these so I know they’d be amazing!

  57. These look and sound so great Chung-Ah! Mushrooms are my favorite, but I’ve never had them really by themselves like this – I always have them in some sort of dish. Definitely need to give this a try! 🙂

  58. I don’t think about having mushrooms as a side often enough. This would be perfect alongside so many dishes!

  59. Those look mouthwatering!!

  60. My goodness! This looks mouth- watering. I love mushroom too, but we usually turn it into unhealthy meal by adding too much butter in it and frying or sautee’ing. I like how you’ve done this-baked with herbs and olive oil. Haven’t thought about doing it like this before. Thanks!

  61. I loooooove shrooms! I go on spurts with them where I eat them daily for months! Seriously a big fan and I know I’d love this!

  62. Mmmmmmushrooms!
    I love mushrooms, and although for the first 18 years of my life I thought I hated them, I have since made up for this ridiculous deprivation and had my fair share to make up for it. This looks like such a great recipe, and I love the homely flavour that thyme adds to every kind of dinner dish 😀