Roasted Cap Mushrooms with Herb Cream Sauce

Roasted Cap Mushrooms with Herb Cream Sauce are meaty mushroom caps oven-roasted until golden, then draped in a silky, garlicky herb cream sauce. This elegant vegetarian, gluten-free side or appetizer is ready in 30 minutes and tastes like fine dining.

Why You’ll Love This Recipe

Roasted Cap Mushrooms with Herb Cream Sauce is pure indulgence made easy—large mushroom caps get beautifully caramelized in the oven, then luxuriously coated in a velvety cream sauce bursting with garlic, fresh herbs, and a touch of Parmesan. Ready in just 30 minutes, this vegetarian, gluten-free dish feels restaurant-fancy but uses everyday ingredients. Perfect as a stunning side for steak or chicken, a decadent appetizer with crusty bread, or even a light main with pasta or rice. The contrast of earthy roasted mushrooms and rich, fragrant sauce is absolutely addictive, and it’s impressive enough for date nights or holidays yet simple enough for weeknights.

Recipe Tips and Tricks

• Choose Large Caps: 2–3 inch cremini or white button caps give the best presentation and texture.
• Dry Thoroughly: Pat mushrooms completely dry before roasting for golden edges.
• Roast Gill-Side Up: Allows moisture to escape and intensifies flavor.
• High Heat First: 425°F creates perfect caramelization.
• Don’t Skip Broth: Deglazes the pan and adds depth to the sauce.
• Use Fresh Herbs: Dried won’t give the same bright flavor.
• Finish with Lemon: A tiny squeeze lifts the richness.
• Serve Immediately: Sauce is best enjoyed fresh and hot.

Yield: 4 Servings

Roasted Cap Mushrooms with Herb Cream Sauce

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Golden roasted mushroom caps in silky garlic-herb cream sauce, elegant and delicious.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• ¼ cup chicken or vegetable broth
• ¼ cup grated Parmesan cheese
• ½ tsp lemon juice (optional)
• ¾ cup heavy cream
• 1 lb large cremini or button mushroom caps, stems removed
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• Salt and fresh cracked pepper to taste

Instructions

1. Preheat Oven: Set to 425°F (220°C); line a baking sheet with parchment or foil.
2. Prep Mushrooms: Gently wipe caps clean; pat completely dry and remove stems.
3. Season: Toss caps with olive oil, salt, and pepper; arrange gill-side up on baking sheet.
4. Roast: Bake 15–18 minutes until golden and tender, rotating pan halfway.
5. Start Sauce: While mushrooms roast, melt butter in a skillet over medium heat.
6. Sauté Garlic: Add minced garlic and thyme; cook 30–60 seconds until fragrant.
7. Add Broth: Pour in broth; simmer 1 minute, scraping up any browned bits.
8. Make Cream Sauce: Stir in heavy cream and Parmesan; simmer 3–4 minutes until thickened slightly.
9. Finish Sauce: Taste and adjust seasoning; add lemon juice and parsley off heat.
10. Serve: Spoon warm herb cream sauce generously over roasted mushrooms and serve immediately.

Notes

• Roast at high heat for the best caramelized edges.
• Use the pan the mushrooms roasted in to make the sauce—extra flavor!
• Serve with crusty bread to soak up every drop of sauce.
• Easily doubled for entertaining.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 350Total Fat 31gSaturated Fat 18gUnsaturated Fat 12gCholesterol 97mgSodium 202mgCarbohydrates 9gFiber 3gSugar 4gProtein 11g

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

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Ingredients Notes

• Mushroom Caps (1 lb): Large cremini or white button, stems removed; uniform size for even roasting.
• Heavy Cream (¾ cup): Full-fat for richest sauce; half-and-half works but is thinner.
• Parmesan Cheese (¼ cup, grated): Adds nutty umami; Pecorino or Grana Padano as alternatives.
• Garlic (3 cloves, minced): Fresh only—essential for flavor.
• Fresh Thyme (1 tsp): Classic pairing; rosemary or tarragon also excellent.
• Fresh Parsley (1 tbsp, chopped): Bright finish.
• Chicken or Vegetable Broth (¼ cup): Deglazes pan and thins sauce perfectly.
• Butter (2 tbsp): Unsalted for sauce; adds silkiness.
• Olive Oil (1 tbsp): For roasting mushrooms.
• Lemon Juice (½ tsp, optional): Brightens final sauce.

Variations and Substitutions

• Vegan: Use coconut cream, vegan butter, and nutritional yeast instead of Parmesan.
• Gluten-Free: Naturally gluten-free.
• Dairy-Free: Substitute cashew cream or oat cream.
• Herb Swap: Try sage, rosemary, or dill instead of thyme.
• Truffle Luxe: Drizzle with truffle oil before serving.
• Spicy Version: Add red pepper flakes to the sauce.
• Mushroom Mix: Include portobello or shiitake for deeper flavor.
• Wine Deglaze: Use dry white wine instead of broth for extra richness.

Storage Options

• Refrigerator: Store mushrooms and sauce separately up to 3 days.
• Freezer: Not recommended—cream sauce separates.
• Reheating: Warm gently in skillet with splash of cream or broth.

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