Roasted Mushrooms

5 from 7 votes

Nov 08, 2022, Updated Sep 30, 2024

This post may contain affiliate links. Please read our disclosure policy.

Turn simple baby bella mushrooms into the ultimate umami side dish with this easy recipe for Roasted Mushrooms with Parmesan and pine nuts. The rich combination of thyme, olive oil, mushrooms, parmesan, and pine nuts is amazing, and the oven does all the work.

You can blend the leftovers into a smooth, velvety soup to make a delicious creamy mushroom soup!

white serving bowl with Roasted Mushrooms topped with grated Parmesan cheese and Pine Nuts.

A Rich and Savory Mushrooms Side Dish Idea

Mushrooms are the unsung hero of the side dish world. Everyone loves good stuffed mushrooms, savory rice pilaf with mushrooms, and pan-fried oyster mushrooms. And yet, somehow, they just don’t get added to the menu as often as they should! This recipe is here to change all of that, because it might just be the most addictive of them all.

Nothing beats the taste of freshly-roasted mushrooms with olive oil, fresh thyme, lemon juice, parmesan, and pine nuts. These earthy umami ingredients combine to make a flavor powerhouse!

But, even though “roasted mushrooms with parmesan and pine nuts” sounds like a labor-intensive gourmet dish, it’s actually one of the easiest out there. If you can throw a pizza in the oven, you can do this! With one helpful little trick, you can also rest assured that your mushrooms will always be roasty and tempting, but never soggy.

roasted halved mushrooms arranged on a baking sheet.

Ingredients

For this roasted mushrooms recipe, you’ll need just a few simple ingredients, from fresh baby bella mushrooms to fragrant thyme and a sprinkle of parmesan cheese. I like using fresh thyme sprigs in this recipe, but a sprinkle of dried thyme will work just fine!

Mushrooms: For this recipe, I used baby bella mushrooms, cleaned and cut in half.
Olive Oil: To combine with the mushrooms. Extra virgin olive oil is also good to use.
Salt and Pepper: Fresh ground black pepper is best, but regular is fine, too.
Fresh Thyme: We’ll be roasting the mushrooms with whole sprigs of thyme for fragrance!
Lemon Juice: For a bright, fresh note.
Parmesan: Freshly grated parmesan cheese adds so much depth and a perfect, salty flavor.
Pine Nuts: Toasted pine nuts are a wonderful crunchy addition to this recipe.
Parsley: A bit of chopped fresh parsley is the perfect garnish.

Should You Wash Mushrooms?

While some experts say that washing mushrooms is unnecessary and will cause them to be watery, others disagree. Mushrooms are already “watery,” with a high natural moisture content, and washing them is sometimes necessary if they are stubbornly or unusually dirty. Don’t be afraid to rinse and scrub a little bit to get them clean. But if the mushrooms are already pretty clean, it’s fine to simply wipe them with a damp cloth.

halved mushrooms pulled together in a bunch and topped with sprigs of fresh thyme.

How to Make Roasted Mushrooms

Preheat the Oven and Season the Mushrooms. To start, make sure your oven is preheating to 450˚F. You need to use a fairly high heat or the mushrooms won’t have as good a texture. While the oven preheats, toss the halved mushrooms with a bit of olive oil and a sprinkling of salt and pepper.
Roast the Mushrooms. Spread out the seasoned mushrooms on a rimmed baking sheet, in one single layer. Scatter the sprigs of thyme over the mushrooms, and then place the baking sheet in the preheated oven. Roast for about 15 minutes.
Drain, and Continue Roasting. At this point, the mushrooms will have lost a lot of liquid. Take the pan out of the oven, and carefully drain the liquid away. Then return the pan to the oven and roast for another 15 minutes or so, stirring halfway through the cooking time.
Finish the Dish. Once the mushrooms are well-roasted and the liquid has all completely evaporated from the sheet pan, take the mushrooms out of the oven and throw away the thyme sprigs. Whisk the olive oil and lemon juice together, and toss with the mushrooms. Stir in the parmesan and pine nuts, taste the dish, and add salt and pepper as needed.
Enjoy! Transfer the roasted mushrooms to a serving dish, garnish with fresh parsley, and serve.

overhead shot of a wooden spoon stirring through roasted mushrooms.

Recipe Tips

Mushroom options. While baby bellas are typically easy to find, pretty to look at, and tasty – they’re definitely not the only mushroom game in town, right? Feel free to substitute your favorite mushrooms or use a blend of several kinds. Keep in mind that smaller, more delicate mushrooms will probably need less time in the oven.
Avoid soggy mushrooms. The key to baking these mushrooms successfully is to use a high temperature and drain off the liquid. While the mushrooms finish cooking, they’ll lose a little more liquid, but it won’t be an extreme amount, and the high heat will evaporate it away. Perfectly roasted mushrooms, here we come!
Pine nut substitutions. Roasted chopped almonds, pistachios, or cashews would also be great. You could also use shelled sunflower seeds!
Brining. This tip originated in America’s Test Kitchen, and took the internet by storm! If you have a little extra time, you can pop the cleaned mushrooms in a bowl of salted water for about 10 minutes. Then dry them well, and roast them according to the recipe. I don’t find that brining them is really necessary for a huge pop of flavor, but it is still a fun and interesting way to add a bit more oomph.

close up shot of bunched up roasted mushrooms topped with grated parmesan cheese.

Serving Suggestions

Roasted mushrooms with parmesan make a fabulous appetizer – insert a decorative toothpick and arrange them on a cutting board or platter, and serve with some thinly sliced buttered bread. You can also serve them as a side dish. Who could resist a dinner of steak and mushrooms? This reverse-sear steak is a classic, foolproof way to make tender, juicy steak every time. You could also try this easy recipe for air fryer stuffed chicken breast with pesto and cheese – it’s a keeper.

The fresh thyme in this recipe won’t just enhance the mushrooms. It’ll play perfectly alongside a tender pork chop. For a creamy, dreamy dinner, pair your roasted mushrooms with oven baked bone in pork chops or these creamy Dijon pork chops. And please excuse me while I go drool.

Storing and Reheating

Store leftover roasted mushrooms in the fridge in a sealed container for up to 4 days.
You can freeze the mushrooms for up to 3 months, but note the texture may soften after thawing. To reheat, bake at 350°F until warm.

ENJOY!

More Mushroom Recipes

Pin this now to find it later

Pin It

Save Pin Print

5 from 7 votes