Name: Oven-Baked Mushrooms with Garlic Butter and Thyme
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb (450g) cremini or button mushrooms, cleaned and halved if large; 4 tablespoons unsalted butter, melted; 4 cloves garlic, minced; 2-3 sprigs fresh thyme (leaves stripped, about 1-2 teaspoons); 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; Optional: Juice of ½ lemon and chopped fresh parsley for garnish

Tender button or cremini mushrooms roasted in the oven until golden, swimming in a rich garlic butter sauce infused with fragrant thyme. This easy, inexpensive dish delivers restaurant-quality flavor on a budget—minimal prep, maximum taste, and ready in under 30 minutes for weeknight dinners or elegant entertaining.

Why You’ll Love This Recipe

You’ll adore this recipe because it’s incredibly simple yet feels indulgent—those mushrooms soak up the melted garlic butter like little sponges, turning soft and juicy inside while getting beautifully caramelized edges.

The fresh thyme adds an aromatic, slightly woodsy lift that balances the richness perfectly. It’s super affordable (mushrooms are one of the cheapest veggies!), uses pantry staples, and requires almost no hands-on time—just toss and bake.

Whether you’re feeding a crowd or treating yourself, it’s versatile, naturally low-carb/gluten-free, and always a hit—even mushroom skeptics convert after one bite. Plus, the heavenly aroma filling your kitchen is pure comfort.

Yield: 4 servings

Oven-Baked Mushrooms with Garlic Butter and Thyme

Golden oven-roasted mushrooms in garlicky thyme butter—simple, budget-friendly, and irresistibly flavorful.

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 halved if large
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
2-3 sprigs fresh thyme (leaves stripped, about 1-2 teaspoons)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Optional: Juice of ½ lemon and chopped fresh parsley for garnish

Instructions

Get excited and preheat! Crank your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil—this makes cleanup a breeze and helps with even roasting.
Prep those gorgeous mushrooms. Gently wipe them clean with a damp paper towel (no soaking!), trim any tough ends, and halve or quarter larger ones so they’re bite-sized and cook evenly.
Make the magic garlic butter. In a small bowl, melt the butter (microwave 20-30 seconds or stovetop), then stir in the minced garlic, fresh thyme leaves, olive oil, a generous pinch of salt, and black pepper. Give it a good mix—the aroma alone will make your mouth water!
Toss with love. Dump the mushrooms into a large bowl, pour that glorious garlic butter mixture over them, and toss everything gently with a spatula until every mushroom is coated and shining.
Spread them out beautifully. Arrange the mushrooms in a single layer on your prepared baking sheet—give them space so they roast instead of steam for those perfect golden edges.
Into the oven they go! Pop the tray in the preheated oven and bake for 20-25 minutes. No need to flip halfway—let them caramelize undisturbed for maximum flavor.
Check for perfection. Around 20 minutes, peek in—they should be tender, juicy, and browned with crispy bits. If you like extra color, give them 3-5 more minutes.
Brighten it up (optional but recommended). Remove from the oven, squeeze fresh lemon juice over the top if using, and toss gently to lift the flavors.
Garnish and serve hot. Sprinkle with chopped parsley for a pop of green and freshness, then serve immediately while they’re piping hot and buttery.
Enjoy every bite! Pair with steak, chicken, pasta, or crusty bread to soak up that incredible sauce—simple ingredients, wow-level taste.

Notes

This recipe shines with fresh ingredients, especially garlic and thyme. It’s naturally vegetarian, gluten-free, and keto-friendly. For the best texture, avoid overcrowding and use high heat. Mushrooms release water during cooking—that’s normal and creates the delicious sauce!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 167Total Fat 16gSaturated Fat 8gUnsaturated Fat 8gCholesterol 30mgSodium 4mgCarbohydrates 6gFiber 3gSugar 3gProtein 3g

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) for better browning without sogginess—don’t overcrowd the pan; give mushrooms space to roast instead of steam.
Clean mushrooms with a damp paper towel or soft brush instead of rinsing to avoid extra water.
For extra flavor, add a splash of soy sauce or balsamic at the end.
Don’t stir too much during baking; let them caramelize undisturbed for the first 15 minutes.
Fresh thyme is best, but if using dried, use ½ tsp and add it earlier.
Line your baking sheet with parchment or foil for easy cleanup.

Ingredients Notes

Mushrooms: 1 lb (about 450g) cremini (brown/button) or white button mushrooms work best—they’re inexpensive, hold their shape well, and absorb flavors beautifully. Cremini have a deeper, earthier taste.
Butter: Unsalted gives control over seasoning; it creates that luxurious, silky sauce.
Garlic: Fresh minced cloves (not pre-minced jarred) for the brightest, most aromatic punch—garlic is the star here!
Thyme: Fresh sprigs or leaves bring herbal freshness; strip the leaves off stems for even distribution.
Olive oil: A touch helps the butter not burn and promotes crisp edges.
Salt & pepper: Season generously—mushrooms love salt to draw out moisture and intensify flavor.
Optional lemon: A squeeze at the end adds brightness to cut through the richness.

Variations and Substitutions

Mushroom types: Swap cremini for portobello (sliced thick), shiitake (stemmed), or oyster for varied texture and flavor—great for using what’s on sale.
Herbs: No thyme? Try rosemary, oregano, or parsley (add parsley fresh at end). Dried Italian seasoning works in a pinch.
Make it vegan: Use plant-based butter or extra olive oil; coconut oil adds a subtle twist.
Spicy kick: Add red pepper flakes or smoked paprika for heat.
Cheesy version: Sprinkle Parmesan or nutritional yeast in the last 5 minutes.
Extra umami: Stir in a dash of Worcestershire, soy sauce, or a splash of white wine before baking.
Low-fat: Reduce butter and increase oil, or use half the amount with more broth for moisture.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a 350°F oven for 8-10 minutes to crisp them up (microwave makes them soggy). They freeze well for 1-2 months—thaw overnight and reheat in the oven. Best enjoyed fresh, but they reheat nicely for quick meals.