Name: Easy Oven-Baked Mushrooms with Parmesan and Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs (about 680g) cremini mushrooms, cleaned and halved (or left whole if small); 3 tablespoons extra-virgin olive oil; 4 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); 1 teaspoon chopped fresh parsley (plus extra for garnish); ½ teaspoon salt (or to taste); ¼ teaspoon freshly ground black pepper; ⅓ cup freshly grated Parmesan cheese; Optional: zest of ½ lemon for brightness

Tender cremini mushrooms roasted to golden perfection in the oven with a savory mix of garlic, fresh herbs, olive oil, and a generous shower of nutty Parmesan cheese. This simple baked mushroom dish delivers umami-rich flavor with crispy edges and melty cheese—perfect as a side, appetizer, or veggie star.

Why You’ll Love This Recipe

This recipe is pure comfort on a plate without any fuss. The high-heat roasting transforms humble mushrooms into something magical: their natural moisture evaporates for concentrated earthy flavor, edges crisp up beautifully, and the Parmesan creates irresistible golden, cheesy bits that cling to every cap.

Garlic and herbs infuse everything with aromatic depth, while a touch of lemon zest (optional but recommended) adds brightness to cut through the richness. It’s incredibly versatile—serve it alongside steak, chicken, pasta, or eggs; pile it on toast for a quick lunch; or enjoy it straight from the pan as a low-carb snack.

Best of all, it comes together in under 30 minutes with minimal prep and cleanup (just one sheet pan!), making it ideal for busy weeknights or when you want something impressive yet effortless. Vegetarians adore it, cheese lovers swoon, and even picky eaters often go back for seconds.

Yield: 4 servings

Easy Oven-Baked Mushrooms with Parmesan and Herbs

Golden, garlicky oven-roasted mushrooms topped with melty Parmesan and fresh herbs—simple, flavorful, and utterly addictive.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

1.5 lbs (about 680g) cremini mushrooms, cleaned and halved (or left whole if small)
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon chopped fresh parsley (plus extra for garnish)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese
Optional: zest of ½ lemon for brightness

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it—this makes cleanup a breeze and helps prevent sticking.
Grab your mushrooms and give them a gentle wipe with a damp paper towel to remove any dirt (no need to rinse, as mushrooms are like little sponges!). Trim any tough stems if needed, then halve larger ones so everything cooks evenly.
In a big mixing bowl, toss the mushrooms with the olive oil until they're nicely coated—this helps them roast up golden instead of steaming.
Add the minced garlic, thyme, parsley, salt, and black pepper. Give everything a good gentle toss so the flavors hug every mushroom cap.
Spread the mushrooms out in a single layer on the prepared baking sheet—don't crowd them! Space is your friend for crisp edges.
Pop the sheet into the hot oven and roast for 15 minutes, stirring halfway through so they brown evenly on all sides.
After 15 minutes, pull the tray out and sprinkle the grated Parmesan generously over the top—watch it start to melt and get bubbly.
Return to the oven for another 5 minutes until the cheese turns golden and slightly crispy around the edges.
Remove from the oven, squeeze a little lemon zest over if using for that fresh pop, and scatter extra chopped parsley on top for color and aroma.
Let them rest for 3–5 minutes (if you can wait!), then serve warm—straight from the pan or plated up. Enjoy every savory, cheesy bite!

Notes

These mushrooms are best enjoyed fresh and hot for maximum crispiness. They're naturally low-carb, gluten-free (with certified GF cheese), and vegetarian. Adjust garlic or herbs to your taste—more is often better here!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 223Total Fat 17gSaturated Fat 5gUnsaturated Fat 12gCholesterol 18mgSodium 665mgCarbohydrates 11gFiber 1gSugar 3gProtein 10g

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 fresh mushrooms and wipe them clean with a damp paper towel instead of rinsing to prevent sogginess.
Don’t overcrowd the baking sheet—give them space for air circulation so they roast instead of steam.
Roast at a high temperature (around 400–425°F) for that coveted caramelization and crispiness.
Add the Parmesan toward the end so it melts beautifully without burning.
For extra flavor, toss in a splash of balsamic vinegar or lemon juice before baking.
Line the sheet with parchment or foil for easy cleanup.
Taste and adjust seasoning after roasting—mushrooms soak up salt differently.

Ingredients Notes

Cremini (baby bella) mushrooms are the star here—they hold their shape well, have a meaty texture, and develop deep flavor when roasted. White button mushrooms work as a milder substitute. Fresh garlic is key for that punchy aroma; avoid pre-minced if possible.

Use good-quality extra-virgin olive oil for richness and to help everything crisp. Fresh herbs like thyme, parsley, or oregano bring brightness—dried works in a pinch but fresh elevates it.

Parmesan cheese (Parmigiano-Reggiano if you can swing it) adds nutty, salty umami; grate it fresh for the best melt and texture. Salt, black pepper, and optional lemon zest balance the earthiness perfectly.

Variations and Substitutions

Mushroom variety: Swap cremini for shiitake, oyster, or portobello (slice larger ones); mix varieties for more texture and flavor layers.
Herbs: Try rosemary, oregano, Italian seasoning blend, or dill for different vibes.
Cheese: Use Pecorino Romano for sharper saltiness, or add mozzarella in the last few minutes for gooey pull. Vegan? Try nutritional yeast or plant-based Parmesan.
Add-ins: Toss in sliced onions, bell peppers, or cherry tomatoes for a full veggie tray. For heat, add red pepper flakes or smoked paprika.
Butter version: Replace half the oil with melted butter for richer taste.
Low-carb/keto: Already perfect; add bacon bits for extra indulgence.
Gluten-free: Naturally GF—just ensure Parmesan is gluten-free if needed.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes to restore crispiness (microwave works but softens them). They freeze well for up to 1 month—thaw overnight and re-crisp in the oven. Avoid reheating in sauce if planning to freeze, as texture may change.