Sheet Pan Garlic Butter Mushrooms
Ingredients:
1 lb baby bella mushrooms (or white mushrooms), cleaned and trimmed
4 tbsp unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tbsp fresh parsley, chopped (for garnish)
1 tsp lemon juice (optional, for brightness)
Salt and pepper, to taste
1 tbsp olive oil (for drizzling, optional)
1/4 tsp red pepper flakes (optional, for heat)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray or olive oil.
Prepare the Mushrooms:
Clean the mushrooms with a damp cloth or paper towel. Trim the stems if necessary, especially for larger mushrooms, and cut them in half if they’re large.
Make the Garlic Butter Sauce:
In a small bowl, combine the melted butter, minced garlic, fresh thyme, salt, and pepper. Stir well to combine. If you’re using red pepper flakes, add them to the butter mixture.
Toss the Mushrooms:
Place the cleaned mushrooms on the prepared sheet pan. Drizzle the garlic butter mixture over the mushrooms and toss to coat evenly. Ensure the mushrooms are spread out in a single layer for even cooking.
Roast:
Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and golden brown, tossing them halfway through for even cooking.
Finish and Serve:
Once roasted, remove from the oven and drizzle with lemon juice (if using). Garnish with fresh chopped parsley before serving.