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
Ingredients
- 1 ½ pounds cremini mushrooms, thinly sliced
- 3 tablespoons olive oil
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- ¼ cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
- Serve immediately.
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Wasn’t a mushroom fan before now! This is great!
This is fantastic! My husband was initially skeptical and was blown away. I discovered I was out of dried thyme but had fresh, which I used instead and lightly sprinkled dried oregano on top. Yum. We have leftovers which I will reheat in a little butter to put on our Beyond burgers tonight.
Absolutely delicious and easy to make! I paired this with long grain wild rice and it was perfect.
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!!!
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!!!!
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!
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!
This was great. I used shiitake, oyster, portabella and button. Also added a couple of smashed garlic cloves.
Their in my oven now…
Let us know how you liked it!
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.
Please do! We’re happy you loved it!
Do you use a baking sheet or a casserole dish to bake?
I made it for the first time and it came out wonderful my family loved it
Just made this and it was delicious!!
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!
This was such an excellent dish!!
Yay!
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!
Awesome! That sounds delicious with the fresh tomatoes!
I would love to make these but I’m not a fan of lemon, could I leave it out?
Yes, absolutely.
This was AMAZE even without the lemon. Can’t wait really make it! TY!
I made this tonight and served it over pasta. It was delicious! Thank you!
I used a bit of white truffle oil to intensify the flavour. Superb with roast chicken!
That sounds SO GOOD!
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!
How can this side dish have 10.3 g of carbs per serving? It is so healthy. Or I’m totally confused. Thx!