Roasted Mushrooms with Garlic & Thyme

This entry was posted in Appetizers, Main-Dish and tagged , , on by .

A great side dish no matter what you’re serving.
Roasted-Mushrooms-with-Garlic-ThymeIf I ever decided to make a list of “novels and foods I’d never get tired of,” there’s no doubt that The Lord of the Rings by J.R.R. Tolkien and Mushrooms would be on that list. You may be wandering where is the connection between Tolkien’s middle earth and mushrooms, well, for those that don’t know, mushrooms, in the world of Tolkien, are a Hobbit’s favourite treat, in particular of The Lord of the Rings’ protagonist, Frodo Baggins.I chose this interesting mushroom recipe to create a rustic side dish (which most likely eaten by hobbits)  by lightly frying them and then roast them along with garlic, butter, fresh thyme, breadcrumbs and lemon  at the end.Roasted-Mushrooms-with-Garlic-ThymeI think mushrooms are good no matter how you cook them, they are an excellent source selenium as well as many other nutrients, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good.
A word of advice though – you might want to double the recipe, as they’re likely to disappear quickly.


4.6 from 5 reviews
Roasted Mushrooms with Garlic & Thyme
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetiser - Side Dish
Ingredients
  • 16 even-sized open cup mushrooms, stalks cut level
  • 3 tbsp olive or vegetable oil
  • 2 cloves garlic, chopped very finely
  • 3 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme, chopped
  • ½ tsp garlic powder
  • 5 tbsp fresh breadcrumbs
  • 1½ tbsp lemon juice
  • salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  2. Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
  5. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.


61 thoughts on “Roasted Mushrooms with Garlic & Thyme

    1. Glenda

      Earlier I found a blog that showed how to save your fresh herbs. You cut up your fresh herbs and/or combine herbs together and put them in ice cube trays topped with olive oil or melted butter. Cover with wax paper and freeze. Take out of trays and put in freezer bags. LABEL them and use them on things like this or combos for various sauces.

      Reply
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  5. Jess

    I also never get tired of mushrooms! These look so yummy, I’ve never tried adding bread crumbs at the end, but I definitely will next time! Thanks for the recipe. :)

    Reply
  6. Jacqui

    Looks so delicious, I would like to try this over the weekend and let you know, thanks for sharing :).. can’t wait!

    Reply
  7. Lisa A

    This is a wonderful recipe! Making again for supper tonight with roasted chicken and baked spaghetti squash.
    I also wanted to rate a 5, but it won’t let me click on the fifth star.

    Reply
  8. emma

    These look amazing! For those of you who have tried them, would it work if I go ahead and make them and put them in a crock pot for later? Thinking of this for a thanksgiving recipe.

    Thanks!

    Reply
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  11. Danielle

    I kind of made these. i used fresh garlic sauteed in olive oil and than added that to the melted butter with the thyme. I put all the mushrooms in a bowl with the mixture and tossed it to coat them all. Then threw them in a bag with the breadcrumbs and some parmesean cheese and coated them. Kind of like you would fried chicken. then put them in the pan and baked them. I too have a little Hobbit in me and could eat mushrooms all day every day.

    Reply
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    1. Dan Post author

      Thanks Oana,
      These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!

      Reply
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  17. Rachel Robbins

    Has anyone made this & frozen it? A family dinner was planned for tomorrow night & it was canceled unexpectedly. I have all the ingredients & certainly don’t want them to go to waste. Can anyone offer any advice?

    Reply
  18. Whitney

    These are good, except the amount of thyme was WAY too much for my husband and I.. I think cutting the entire garlic butter ingredients in half would have made this dish spot-on! The flavors are there, but a little too over powerful for our liking. Excellent dish, overall!

    Reply
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  20. Sam @ Away She Went

    You had me at garlic butter! I’ve been obsessed with mushrooms lately, so I definitely want to try this recipe! Looks delicious!

    I also wanted to let you know that I included this recipe in my recent Easter side dish roundup post (3/30/15). If you want me to remove your picture from my site, please let me know. I did give credit and note that everyone should pin from the original source.

    Reply
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  37. Lynda Ryan

    I made this mushroom dish last night to have with breaded pan fried Red Snapper…Steamed Broccoli Cauliflower & Carrots…this dish is divine….will most definitely be making this again

    Reply
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