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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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!
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!
loved it. thanks
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.
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 🙂
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!
Sounds awesome! I’ll use your recipe to top my kale and parmesan risotto for dinner tonight! Can’t wait to try!
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! 😀
what could i use in place of lemon ?,he hates it & he would know if i used it, could i use balsamic ?
You can omit the lemon as needed and increase the amount of the other seasonings as needed.
Does it have to be a specific type of mushroom or will this work with any, like baby bellas?
Any type of mushrooms should work just fine.
Cremini Mushrooms and Baby Bellas are the same…..just another fancy word for them!
Can you use garlic powder? I am worried about the garlic burning.
Yes, garlic powder can be used, but it is really best to use fresh garlic.
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.
Gr8 recipe. My wife is vegetarian and she really liked it…. Actually it wasnt only she that devoured this:)
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
Thanks for this brilliant recipe! So simple but the results are startling! Went over really big at our holiday dinners!
Thanks again!
Love the sound of this!…quick question. Is the lemon crucial? My husband is anti-lemon (ugh), unless it’s on sweets.
Feel free to omit as needed.
Made this for breakfast this morning for 10. Soooooooo Good!!!!
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!
Mushrooms are one of my favorite sides, I’m definitely going to need to try these!
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