Name: Baked Mushrooms with Garlic, Lemon, and Fresh Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lbs (680g) cremini mushrooms (or mixed mushrooms), cleaned and halved or quartered if large; 4–5 garlic cloves, minced (about 2 tablespoons); 3 tablespoons extra virgin olive oil (or 2 tbsp olive oil + 1 tbsp melted butter); Zest of 1 large lemon; Juice of 1 large lemon (about 3–4 tablespoons); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 tablespoons fresh parsley, finely chopped; 1 teaspoon fresh rosemary, finely chopped (optional but recommended); ½ teaspoon kosher salt (or to taste); ¼ teaspoon freshly ground black pepper; Optional: pinch of red pepper flakes for heat

Tender mushrooms roasted to golden perfection with aromatic garlic, bright lemon zest and juice, plus a generous mix of fresh herbs like thyme, parsley, and rosemary. This easy side dish delivers earthy depth, zesty freshness, and buttery richness in every bite — perfect for weeknight dinners or entertaining.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it transforms humble mushrooms into something truly special with minimal effort. The high-heat baking concentrates their natural umami flavor while the garlic turns sweet and golden, the fresh lemon adds a lively citrus pop that cuts through the richness, and the herbs bring an aromatic, garden-fresh layer that makes every forkful irresistible.

It’s incredibly versatile — serve it as a side with steak, chicken, or fish, toss it through pasta, pile it on toasted sourdough, or enjoy it straight from the pan as a low-carb, veggie-forward treat.

Best of all, it uses pantry staples and comes together in under 40 minutes, yet tastes restaurant-quality. Whether you’re feeding picky eaters, looking for a healthy side, or just craving something deeply satisfying, this dish delivers big flavor with almost no work.

Yield: 4 servings

Baked Mushrooms with Garlic, Lemon, and Fresh Herbs

Golden baked mushrooms bursting with garlic, zesty lemon, and fragrant fresh herbs — simple, savory, and utterly delicious.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1.5 lbs (680g) cremini mushrooms (or mixed mushrooms), cleaned and halved or quartered if large
4–5 garlic cloves, minced (about 2 tablespoons)
3 tablespoons extra virgin olive oil (or 2 tbsp olive oil + 1 tbsp melted butter)
Zest of 1 large lemon
Juice of 1 large lemon (about 3–4 tablespoons)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 tablespoons fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped (optional but recommended)
½ teaspoon kosher salt (or to taste)
¼ teaspoon freshly ground black pepper
Optional: pinch of red pepper flakes for heat

Instructions

Get excited and preheat! Turn your oven to 425°F (220°C) and let it get nice and hot — this is the secret to those gorgeous golden edges. Line a large baking sheet with parchment paper for easy cleanup.
Prep those beautiful mushrooms. Gently wipe them clean with a damp paper towel (no soaking!), trim any tough stem ends, and cut larger ones into halves or quarters so they’re all roughly the same size.
Make the magic seasoning. In a large mixing bowl, combine the olive oil (and melted butter if using), minced garlic, lemon zest, salt, pepper, thyme, rosemary, and half the parsley. Stir it together — your kitchen is about to smell amazing!
Toss with love. Add the mushrooms to the bowl and gently toss everything until every piece is coated in that garlicky, herby goodness. Take your time — you want even coverage.
Arrange like a pro. Spread the mushrooms in a single layer on the baking sheet, cut-side down where possible. Give them space to breathe so they roast instead of steam.
Into the oven they go! Bake for 20–25 minutes, stirring halfway through, until the mushrooms are tender, golden-brown, and slightly crisp at the edges.
Add the zing. As soon as they come out, drizzle the fresh lemon juice all over the hot mushrooms and toss gently — the sizzle and aroma are incredible!
Finish with freshness. Sprinkle the remaining fresh parsley (and extra thyme if you like) over the top for that pop of green and bright flavor.
Taste test — you deserve it! Give one a try and adjust with a pinch more salt, pepper, or lemon if needed. They soak up seasoning beautifully.
Serve and enjoy the compliments. Transfer to a serving dish and watch everyone go back for seconds. Serve hot as a side, on toast, or straight from the pan — no judgment here!

Notes

Use fresh lemon juice and zest — bottled juice won’t give the same vibrant kick. Don’t skip the final lemon drizzle; it lifts all the flavors. This dish is naturally gluten-free, vegan (with oil only), and low-carb.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 144Total Fat 11gSaturated Fat 2gUnsaturated Fat 10gSodium 295mgCarbohydrates 10gFiber 2gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a hot oven (around 425°F/220°C) to get beautifully caramelized edges without sogginess.
Don’t overcrowd the baking sheet — give the mushrooms space so they roast instead of steam.
For extra browning, use a dark baking sheet or broiler for the last 1–2 minutes.
Wipe mushrooms clean with a damp paper towel instead of washing to prevent waterlogging.
Add the fresh lemon juice and most herbs at the very end to preserve their bright flavor.
Taste and adjust seasoning after baking — mushrooms soak up salt beautifully.

Ingredients Notes:

Cremini (baby bella) mushrooms are the star here — they offer a deeper, earthier flavor and meatier texture than white button mushrooms, but feel free to mix in shiitake, oyster, or portobello for variety.

Fresh garlic is essential; pre-minced jarred garlic lacks the punch and can taste metallic. Use extra virgin olive oil for its fruity notes, or substitute melted butter for richer, more indulgent results.

Fresh herbs make all the difference — thyme brings woodsy warmth, parsley adds clean brightness, and rosemary (used sparingly) gives piney depth. Lemon zest and juice provide essential acidity to balance the richness. Kosher salt or sea salt enhances every flavor layer without overpowering the delicate mushrooms.

Variations and Substitutions:

Make it dairy-free by using all olive oil instead of butter. Swap in different herbs — try fresh oregano, dill, chives, or tarragon for new flavor profiles. For a spicy version, add red pepper flakes or a pinch of chili flakes before baking.

Use balsamic vinegar instead of (or with) lemon for a sweeter-tangy twist. Portobello caps can be stuffed with the garlic-herb mixture for a heartier main dish. Add grated Parmesan or vegan cheese on top in the last 5 minutes for a cheesy finish.

For low-carb/keto eaters, this recipe is naturally perfect — just skip any optional cheese. Turn it into a vegan main by serving over quinoa or lentils. You can even grill the mushrooms in a foil packet for a smoky summer variation.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore texture (microwaving makes them soggy). They can also be enjoyed cold or at room temperature in salads. Freezing is not recommended as mushrooms become watery when thawed.