Name: Herb-Crusted Baked Mushrooms – Quick and Healthy
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 lb (450g) cremini or button mushrooms, cleaned and stems trimmed if needed; 2 tablespoons olive oil; 3 cloves garlic, minced; ½ cup Panko breadcrumbs (or regular); ⅓ cup grated Parmesan cheese; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh thyme leaves (or 1 tsp dried); 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried); ½ teaspoon salt; ¼ teaspoon black pepper; Optional: pinch of red pepper flakes for heat

Tender mushrooms coated in a savory mix of fresh herbs, garlic, Parmesan, and a light breadcrumb crust, then baked until golden and crisp. This simple side or appetizer bursts with earthy umami, aromatic herbs, and a satisfying crunch, all ready in under 40 minutes for a nutritious, low-carb treat.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly fast and forgiving – perfect for busy weeknights or last-minute entertaining. The mushrooms release their natural juices while baking, staying juicy inside while the herb-Parmesan crust turns beautifully golden and crispy on top.

It’s naturally healthy (low in calories, packed with antioxidants from mushrooms and herbs), vegetarian-friendly, and gluten-free if you swap breadcrumbs. No deep-frying mess, just toss, coat, and bake.

The flavors are restaurant-quality – garlicky, herby, cheesy – yet it uses pantry staples and feels gourmet without the hassle. Mushroom lovers rave about the meaty texture paired with that irresistible crust; it’s addictive as a side to steak, chicken, pasta, or salads, or even as a standalone snack.

Yield: 4 servings

Herb-Crusted Baked Mushrooms – Quick and Healthy

Golden, crispy herb-crusted baked mushrooms – juicy, garlicky, and healthy, ready in minutes for an easy oven delight.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 lb (450g) cremini or button mushrooms, cleaned and stems trimmed if needed
2 tablespoons olive oil
3 cloves garlic, minced
½ cup Panko breadcrumbs (or regular)
⅓ cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of red pepper flakes for heat

Instructions

Get excited and preheat! Fire up your oven to 400°F (200°C) – this high heat is the secret to that irresistible golden crust. Line a large baking sheet with parchment paper for foolproof cleanup and even baking.
Prep those beauties. Gently wipe the mushrooms clean with a damp paper towel (no soaking – they’re like sponges!). Trim any tough stem ends, but leave most on for extra meatiness. Pat them super dry.
Mix the magic crust. In a medium bowl, combine the Panko breadcrumbs, grated Parmesan, minced garlic, chopped parsley, thyme, rosemary, salt, pepper, and optional red pepper flakes. Stir it all together until it smells amazing and looks like herby treasure.
Oil 'em up. Drizzle the olive oil over the mushrooms in a large bowl. Toss gently with your hands or a spoon until each mushroom glistens – this helps the crust cling and crisp up beautifully.
Coat with love. Sprinkle the herb-Parmesan mixture over the oiled mushrooms. Toss everything together until the mushrooms are evenly coated in that flavorful crust. Get in there – every nook deserves some love!
Arrange like a pro. Spread the coated mushrooms in a single layer on your prepared baking sheet, cap-side up if possible. Give them space to breathe – no piling, or they'll steam instead of crisp.
Into the oven! Pop the tray in the middle rack and bake for 20-25 minutes. Halfway through (around 10-12 minutes), give them a gentle stir or flip for even browning.
Check for perfection. They're done when the crust is golden-brown and crispy, and the mushrooms are tender when pierced with a fork. If you want extra crunch, broil for 1-2 minutes at the end – watch like a hawk!
Rest and admire. Remove from the oven and let them sit for 3-5 minutes. This quick rest lets flavors settle and the crust set even more.
Serve and enjoy! Plate these beauties hot – garnish with extra fresh parsley if you like. Pair with grilled proteins, toss into salads, or just eat straight from the tray because they're that good. Dig in!

Notes

This recipe is naturally low-carb and keto-friendly (skip breadcrumbs or use almond flour for strict keto). Always use fresh mushrooms for best texture – avoid old, slimy ones. Adjust herb amounts to taste; more rosemary gives a bolder flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 322Total Fat 16gSaturated Fat 5gUnsaturated Fat 11gCholesterol 18mgSodium 890mgCarbohydrates 35gFiber 5gSugar 5gProtein 13g

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 herbs for the best aroma and flavor; if using dried, halve the amount.
Don’t overcrowd the baking sheet – space mushrooms out for even crisping and to avoid steaming.
Pat mushrooms dry after cleaning to help the crust stick and promote browning.
For extra crunch, broil for the last 1-2 minutes, but watch closely to prevent burning.
Line your sheet with parchment for easy cleanup and non-stick results.
Taste the crust mixture before coating and adjust seasoning – mushrooms soak up flavors!
If mushrooms are large, halve them for more surface area to crust.

Ingredients Notes:

Cremini (baby bella) mushrooms are ideal here – they have a deeper, earthier flavor than white button mushrooms and hold up well to baking without becoming mushy. Fresh garlic adds punchy aroma; mince it finely so it roasts evenly without burning.

Parmesan cheese brings salty, nutty richness and helps bind the crust – use freshly grated for better melt and flavor. Breadcrumbs (Panko for extra crispiness) create the “crust” texture; Italian-seasoned adds built-in herbs, but plain works too.

Olive oil keeps everything moist and promotes golden browning. Fresh herbs like parsley, thyme, and rosemary deliver bright, aromatic notes – parsley for freshness, thyme for subtle earthiness, rosemary for piney depth. Salt and pepper enhance everything; black pepper adds a gentle kick.

Variations and Substitutions:

Make it vegan by swapping Parmesan for nutritional yeast or a plant-based cheese alternative. For gluten-free, use GF breadcrumbs or crushed gluten-free crackers. Try different mushrooms – portobello caps for steak-like portions, shiitake for chewier texture, or a mix for variety.

Add spice with red pepper flakes or paprika in the crust. For a cheesy boost, mix in shredded mozzarella. Swap herbs – basil and oregano for Italian flair, dill and chives for freshness, or sage for autumn vibes.

For a lighter version, reduce oil or use cooking spray. Stuff larger mushrooms with the crust mixture for stuffed variation. Add lemon zest for brightness or balsamic drizzle post-bake for tangy depth.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispiness (microwave makes them soggy). Not ideal for freezing, as the crust softens and mushrooms release excess moisture when thawed – best enjoyed fresh.