Roasted Cap Mushrooms with Thyme and Garlic

Roasted Cap Mushrooms with Thyme and Garlic are meaty mushroom caps tossed in olive oil, fresh thyme, and roasted until golden and intensely flavorful. This simple, vegetarian, gluten-free side is ready in 25 minutes and pairs with everything.

Why You’ll Love This Recipe

Roasted Cap Mushrooms with Thyme and Garlic is the effortless, flavor-packed mushroom dish you’ll make again and again. High-heat roasting transforms ordinary caps into caramelized, juicy bites with crispy edges and deep umami, while fresh thyme and garlic infuse every crevice with aromatic perfection. Ready in just 25 minutes with only 5 ingredients, this vegan, gluten-free, low-carb side elevates steak, chicken, pasta, eggs, or toast without stealing the show. It’s impressive enough for dinner parties yet easy enough for Tuesday night, and the whole tray disappears every single time.

Recipe Tips and Tricks

• Use large, uniform caps for the best texture and presentation.
• Dry mushrooms completely – moisture is the enemy of browning.
• Roast at 425°F or higher for crispy edges.
• Toss halfway through for even caramelization.
• Use fresh thyme – dried doesn’t give the same piney brightness.
• Don’t skimp on garlic; it mellows and sweetens in the oven.
• Finish with a tiny squeeze of lemon or splash of balsamic for brightness.
• Let rest 3–5 minutes – they’ll release delicious juices to spoon over.

Yield: 4 Servings

Roasted Cap Mushrooms with Thyme and Garlic

Print

Golden roasted mushroom caps bursting with garlic and fresh thyme flavor.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ½ lemon (optional, for finishing)
• ½ tsp freshly cracked black pepper
• ¾ tsp sea salt
• 1 lb large cremini or button mushroom caps, stems removed
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh thyme leaves (from ~10 sprigs)
• 5 cloves garlic, thinly sliced or minced

Instructions

1. Preheat Oven: Heat to 425°F (220°C) and place rack in upper-middle position.
2. Clean Mushrooms: Gently wipe caps with damp cloth; pat completely dry.
3. Remove Stems: Twist or cut stems out to create flat caps.
4. Toss: In a large bowl, combine mushrooms, olive oil, garlic, thyme, salt, and pepper – toss well.
5. Arrange: Spread caps gill-side up on a parchment-lined baking sheet – don’t overcrowd.
6. Roast High: Bake 10 minutes; mushrooms will release liquid.
7. Flip & Continue: Carefully flip caps; roast another 8–10 minutes until golden and edges crisp.
8. Check Seasoning: Taste one – add more salt or pepper if needed.
9. Rest: Let rest 5 minutes – they’ll release delicious juices.
10. Serve: Squeeze lemon over top (if using), spoon pan juices over, and serve hot!

Notes

• The higher the heat, the crispier the edges – don’t be afraid of 450°F.
• Leftover roasted mushrooms are amazing in omelets, on pizza, or blended into soup.
• Double the recipe easily – just use two sheet pans.
• The garlic and thyme infuse the oil – spoon every drop over your protein!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 61Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gSodium 489mgCarbohydrates 11gFiber 5gSugar 3gProtein 3g

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 – cremini have deeper flavor.
• Olive Oil (3 tbsp): Extra-virgin for richness; avocado oil works for higher heat.
• Garlic (4–5 cloves): Thinly sliced or minced – fresh only.
• Fresh Thyme (2–3 tbsp leaves): Stripped from stems; about 8–10 sprigs.
• Sea Salt & Black Pepper: Generous seasoning is key.
• Lemon (½, optional): Tiny squeeze at the end lifts everything.

Variations and Substitutions

• Vegan/Plant-based: Already perfect.
• Gluten-Free: Naturally gluten-free.
• Herb Swap: Rosemary, oregano, or sage instead of (or with) thyme.
• Cheesy Version: Sprinkle Parmesan or feta last 5 minutes.
• Spicy Kick: Add chili flakes or smoked paprika.
• Balsamic Finish: Drizzle with balsamic glaze after roasting.
• Butter Boost: Replace 1 tbsp oil with butter for extra richness.
• Air Fryer: 400°F for 10–12 minutes, shaking halfway.

Storage Options

• Refrigerator: Airtight container up to 4 days.
• Freezer: Not ideal – texture softens.
• Reheating: 400°F oven 5–7 minutes or skillet over medium heat.

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Until you can read, Roasted Cap Mushrooms with Herb Cream Sauce