Roasted Mushrooms with Olive Oil and Garlic

This easy, 20-minute recipe for roasted mushrooms can be served as a side dish and so much more! Plump, tender roasted mushrooms are seasoned with flavorful olive oil, garlic and fresh herbs, and bake in about 15 minutes.

📝 Ingredients

• 1 1/2 pounds mushrooms (such as cremini, shiitake, oyster or portobellos or a mixture)
• 1/4 cup extra virgin olive oil
• 1 garlic clove (grated or finely chopped)
• Kosher salt
• Freshly ground black pepper to taste
• 1/4-1/2 teaspoon crushed red pepper (to taste (optional))
• 2 tablespoons chopped parsley
• 1 lemon (sliced in half)

👨‍🍳 Instructions

1. 1Preheat the oven to 425 (220 C) degrees.
2. 2Trim off thick stems from the mushrooms. Tear or slice the caps into large, bite-size pieces, halves or quarters depending on the size of the caps, and put into a large bowl. Keep in mind that they will shrink quite a bit in the oven.
3. 3Add the olive oil, garlic, ½ teaspoon salt, black and red pepper to the mushrooms and toss to combine. They can marinate up to one day ahead.
4. 4Spread the mushrooms on a rimmed baking sheet in one layer without crowding. Use an additional pan if needed. Bake 10 minutes, then stir the mushrooms around in the pan. Bake an additional 5-8 minutes, until the mushrooms look wrinkled, have released their liquid and are crisp on the edges.
5. 5Squeeze the lemon halves over the mushrooms. Scrape the bottom of the pan to release the brown bits. Transfer the mushrooms to a serving bowl or platter, sprinkle with parsley and serve.