Roasted Mushrooms Recipe with Parmesan and Garlic

Published: Nov 22, 2013 · Updated: Feb 22, 2023 by Carole Jones · 99 Comments

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Roasted Mushrooms with garlic and Parmesan cheese make the perfect side dish recipe. I love these over a grilled steak or chicken. It is an easy vegetable idea for Thanksgiving or Christmas dinner that will make anyone a mushroom lover, even kids!

With six food loving kiddos, I’ve learned that there are certain holiday food traditions you just can’t mess with or you will “ruin Thanksgiving forever!” That was the reaction when I suggested adding a side dish of mushrooms to our traditional Thanksgiving feast.

Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (1)

To combat the six kill-joys I have been blessed with, I made a batch of these roasted mushrooms a few weeks ago along side some gorgeous grilled steaks and seasoned with Parmesan and garlic. It was my version of a “soft opening” for a new holiday side dish.

They went over beautifully, except with my 4 year old who has become obsessive about “things” touching her food. Suddenly, all food must to be served in it’s natural state with no visible seasoning or complimentary ingredient stuck to it. Yeah, right. “Eat it or don’t” is the rule in our house but remember, there is no more food until breakfast 🙂

I acquired some monster sized mushrooms from Sam’s Club so most of my mushrooms had to be cut down to a smaller size, but if your mushrooms are normal size, just roast them whole. Be prepared for these to shrink, a lot! I would say the volume of the mushrooms was easily reduced by half. Next time, I will definitely be making a double recipe because for our big family, one pound just didn’t go far enough. They were that scrumptious!

Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (2)

If you would rather grill your mushrooms, then go print out my killer recipe for Grilled Mushroom Skewers!

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Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (3)

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Roasted Mushrooms with Parmesan and Garlic

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5 from 4 reviews

Print Recipe

Easy vegetable side dish recipe for any dinner!

Total Time: 30 minutes
Yield: 8 servings 1x

Ingredients

Scale

1 pound mushrooms, cleaned, trimmed and large ones cut in half
3 large cloves garlic, minced
2 Tb olive oil
2 Tb chopped olives or capers
2 tsp fresh lemon juice
1/4 C chopped flat leaf Italian parsley
salt and pepper to taste
3 Tb butter
1/4 C fresh parmesan cheese, shredded

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Instructions

Preheat oven to 450 degrees and lightly spray a shallow casserole dish with nonstick spray. In your dish, toss together the mushrooms, garlic, oil, olives or capers, lemon juice, parsley, salt and pepper. Dot the butter evenly over the top of the mushrooms and roast for 20 minutes, stirring half way through the cooking process.
Remove from the oven, turn on the broiler and place the oven rack on the highest level. Sprinkle the cheese over the mushrooms, return to the oven on the top rack and broil until the cheese melts and begins to brown, about 3 minutes.

Author: Carole Jones
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1/8 th
Calories: 151
Sugar: 1 g
Sodium: 305 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 14 mg

Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (5)

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

claudia says
November 24, 2014 at 10:49 am

Can you please tell me how many people this recipe feeds Thank you
Reply
- Carole says
  November 24, 2014 at 12:45 pm
  
  Claudia- as a side dish, this feeds 5-6 people
  Reply
  - Sue says
    November 13, 2018 at 5:42 pm
    
    Carole, where does all the water go from the mushrooms. We love them but they do emit a lot of water.
    Reply
    - Carole says
      November 15, 2018 at 2:55 pm
      
      Hi Sue! When you roast them on a large sheet pan, there is plenty of space between the mushrooms so the water evaporates as they roast. If you keep them too close together or on top of each other, they will steam instead of roost.
      Reply
Sandie says
November 24, 2014 at 4:23 pm

I don’t like olives and I don’t even know what capers ae, if I omit these what else would you suggest I add to make it interesting?
Reply
- Carole says
  November 24, 2014 at 4:41 pm
  
  Sandie- I don’t like olives either but they add a great salty flavor that just can’t be substituted. Chop them very fine and I promise you will love the results!
  Reply
- Smartko says
  December 23, 2014 at 4:53 pm
  
  You don’t know what capers are??? You don’t need them… Try using prco*klice…. simply delicious!
  Reply
- Esther says
  November 24, 2015 at 11:09 am
  
  Not a fan of capers or olives and want something salty??? BACON!!! Yum
  Reply
  - Carole says
    November 24, 2015 at 1:10 pm
    
    Thanks Esther for your great tip!
    Reply
Natalia Lenkiewicz says
November 24, 2014 at 10:29 pm

Did you use green olives or black olives?
Reply
- Carole says
  November 25, 2014 at 6:39 am
  
  I used black olives but either will work great Natalia
  Reply
  - abby says
    January 13, 2015 at 6:38 pm
    
    I used black olives I also added spinach was delish
    Reply
    - Carole says
      January 13, 2015 at 6:44 pm
      
      I love the idea of adding spinach Abby! Thanks for coming back and sharing
      Reply
Karen says
November 25, 2014 at 1:22 pm
See Also
Swedish Meatball Sauce Recipe - Sauce Fanatic 35+ INSTANT POT SOUP RECIPES Copycat Panera Recipe Best Green Bean Casserole Recipe - Make Ahead Thanksgiving Side!

How far in advance can the mushrooms be prepared prior to roasting them?
Reply
- Carole says
  November 25, 2014 at 5:50 pm
  
  Karen- Feel free to prepare them the day before and store them in an airtight container. Then put them in the roasting dish and roast them as directed the next day -Carole
  Reply
Brook says
November 25, 2014 at 3:29 pm

Can these be prepared the night before and cooked on thanksgiving day?
Reply
- Carole says
  November 25, 2014 at 5:48 pm
  
  Brook – absolutely! Toss it all together and put it in a airtight container in the fridge overnight then bake them when you want them. -Carole
  Reply
Norm says
November 26, 2014 at 11:00 am

If I double the recipe, do I increase my cooking times?
Reply
- Carole says
  November 26, 2014 at 12:42 pm
  
  Norm- as long as your mushrooms can lay in a single layer on your pan, the times should be about the same.
  Reply
Julia says
November 26, 2014 at 5:55 pm

I’m confused as to what you did to the mushrooms before mixing everything with them?
Reply
- Carole says
  November 26, 2014 at 6:47 pm
  
  Julia- I wiped them with a damp towel and cut any that were very large. You want them all to be about the same size so they roast in the same amount of time.
  Reply
Debi says
November 26, 2014 at 6:23 pm

Could you do this recipe in a crockpot??
Reply
- Carole says
  November 26, 2014 at 6:43 pm
  
  Debi- you “could” but I wouldn’t because the crock pot would steam them instead of roasting them at a high temp. The roasting really gives them a ton of flavor
  Reply
Joy says
January 10, 2015 at 6:26 pm

Could you suggest something other than olives as my husband is deathly allergic to them. I use grapeseed oil istead of olive oil.
Reply
- Carole says
  January 10, 2015 at 7:27 pm
  
  What about capers? Otherwise, just leave them out.
  Reply
  - Wade Smith says
    June 24, 2016 at 12:17 am
    
    How about using smoked (or plain) boneless, skinless sardines? Dice them up with some garlic and mix with the olive oil.
    Reply
    - Carole says
      June 24, 2016 at 11:49 am
      
      Well, you will have to try this one Wade, because I am not brave enough to give it a try 🙂
      Reply
Jordynn Michelson says
January 31, 2015 at 3:35 pm

loved this! It was so good!! I added shrimp:) thanks for the great recipe!
Reply
- Carole says
  January 31, 2015 at 3:45 pm
  
  So glad Jordynn! And I love the idea of adding shrimp to it as well. Thanks for coming back and letting me know how it turned out for you -Carole
  Reply
Danyelle says
February 02, 2015 at 12:37 pm

Hey I was wondering is this a low carb recipe?
Reply
- Carole says
  February 02, 2015 at 12:44 pm
  
  It is a killer low carb recipe Danyelle 🙂 After you try it, come back and tell me what you thought! -Carole
  Reply
Helen says
February 25, 2015 at 7:28 pm

Made these tonight…YUM!!! Did not have black olives so I used green…will make again!
Reply
- Carole says
  February 25, 2015 at 7:31 pm
  
  I’ve made it with green olives before as well Helen! So glad you made it work and I hope you find some more great recipes here to give a try -Carole
  Reply
peter says
April 23, 2015 at 4:14 pm

Will try this tomorrow when i have visitors. There wont be any garlic in it though. that stuff stinks too much and should be made illegal. I may grate some red onions instead. Pity my guests.
Reply
- Carole says
  April 24, 2015 at 11:36 am
  
  Wow Peter….please don’t hold back. Tell me what you really think about garlic 🙂 Hope it turns out well for you!
  Reply
Robin says
September 21, 2015 at 10:31 am
See Also
150 Best Fall Soup Recipes

what kind of black olives and what kind of mushrooms?
Reply
- Carole says
  September 21, 2015 at 10:48 am
  
  Howdy Robin! Both are really your own personal preference. I just used regular black olives that were already chopped in the can. For the mushrooms, I used baby portabellas, but plain white mushrooms would also be great. Thanks for your questions!
  Reply
Margaret says
October 24, 2015 at 10:26 pm

Can you tell me the number of carbs per serving? Thank you.
Reply
- Carole says
  October 25, 2015 at 7:26 am
  
  Hey Margaret! There are some great online nutritional calculators if you would like that info. These mushrooms are amazing so I hope you give them a try.
  Reply
Geraldine Hatting says
October 25, 2015 at 1:31 am

This sounds delicious and will definitely try it exactly the same way
Reply
- Carole says
  October 25, 2015 at 7:26 am
  
  They are outstanding Geraldine!
  Reply
Margie says
October 26, 2015 at 6:11 am

Will Pyrex or Corningware crack under broiler?
I used a casserole glass dish that cracked from broiler heat. Why? Aren’t they made to stand high heat?
Reply
- Carole says
  October 26, 2015 at 6:36 am
  
  Bummer Margie! Pyrex definitely should not have cracked and I am shocked any dish at all did. The only reason a dish cracks is if it undergoes a severe temperature change quickly.
  Reply
Rachael says
October 30, 2015 at 12:50 pm

I would like to bring these to a potluck Thanksgiving dinner. What do you think would be the best way to cook these ahead of time and how to reheat once I get there while still guaranteeing the deliciousness?
Reply
- Carole says
  October 31, 2015 at 6:56 am
  
  I’ve never reheated them before Rachael because they are always gone. I worry about their texture after they are heated the second time that they may get a bit chewy. However you choose to reheat them, use a gentle heat, not a microwave
  Reply
Laura says
November 12, 2015 at 12:13 am

I can’t wait to try these for thanksgiving. The only problem I have is turning up the heat when I have other dishes I’m cooking at the same time right before dinner. Any suggestions? Thanks!!
Reply
- Carole says
  November 12, 2015 at 10:38 am
  
  The great oven dilemma at Thanksgiving! These will work well if you can keep them warm. They may shrink a bit if they cool and then have to be reheated. If you have a way to keep them warm after baking them, that should work well
  Reply
Stephanie says
November 12, 2015 at 2:01 pm

Can you make this recipe sans baking them in the oven? Any recommendations on how to replicate the recipe on the stove-top? Heading to a place upstate that has a small efficiency kitchen.
Reply
- Carole says
  November 12, 2015 at 2:30 pm
  
  You could try them on a stove Stephanie, but the result will be different. The process of roasting them slowly brings out their natural sugars and flavor better than a sauté on the stove. Let me know how they turn out for you!
  Reply
jeannette says
November 16, 2015 at 11:12 pm

I don’t understand the cooking instructions. We put them in the over for 20 minutes, then we turn on the broiler and leave them there for three minutes? Please clarify
Reply
- Carole says
  November 17, 2015 at 9:41 am
  
  Hey Jeannette! You roast the mushrooms for 20 minutes at 450, remove them, sprinkle on the cheese. Bring your oven rack to the highest position and turn on your broiler on high. Put the mushrooms back in the oven, on the high rack, under the broiler until the cheese melts and browns.
  Reply
Janet says
November 28, 2015 at 12:04 am

Hi! May I know if this will work with shiitake mushrooms instead? Or canned mushrooms, by any chance? Fresh mushrooms are very expensive in our area. 🙁
Reply
- Carole says
  November 28, 2015 at 2:32 pm
  
  Hi Janet! I would hesitate to used dried or canned mushrooms because they would steam instead of roast in the oven.
  Reply
Marci says
December 22, 2015 at 10:09 pm

I was wondering what kind of mushrooms did you use?
Reply
- Carole says
  December 22, 2015 at 10:49 pm
  
  I’ve used both baby portobellos and refused white mushrooms. Both are great!
  Reply
Marci says
December 24, 2015 at 9:04 am

Can you use sliced mushrooms for this. I sent my husband to the store and he came back with four bags of sliced mushrooms. I would hate to waste them as much as I would hate to spend more money.
Reply
- Carole says
  December 24, 2015 at 10:55 am
  
  It isn’t ideal but it will work. Cut your time down in the oven. Watch them very closely because they will over cook very quickly since they are sliced.
  Reply
Jacqueline says
December 25, 2015 at 6:06 pm

Hey, Just wanted to let you know that I have fixed this dish twice and both times the folks at my table exclaimed and complimented the dish with effusive delight. Thank you!
Reply
- Carole says
  December 25, 2015 at 10:53 pm
  
  You are so welcome Jacqueline!
  Reply
Kylie says
January 21, 2016 at 4:06 pm

Really enjoyed these. A great side dish cooked in advance to serve at a barbecue.
Reply
- Carole says
  January 21, 2016 at 9:56 pm
  
  Glad they worked so well for you Kylie!
  Reply
Jojo says
October 02, 2016 at 6:09 pm

Just made this tonight for dinner and was delicious!!! Capers were awesome! I’ll definitely be making these for Thanksgiving! Thank you!
Reply
- Carole says
  October 03, 2016 at 11:19 am
  
  They are perfect for a Thanksgiving table 🙂 Glad you loved them Jojo!
  Reply
Tara says
November 23, 2016 at 7:28 pm

About how many mushrooms is 1 pound? Thanks!
Reply
- Carole says
  November 23, 2016 at 8:56 pm
  
  Hey there Tara! It really does depend on the mushrooms since they come in all types of sizes.
  Reply
Jen S. says
November 24, 2016 at 12:15 am

This has become a family favorite at Thanksgiving. I double the recipe and there are never any leftovers!
Reply
- Carole says
  November 24, 2016 at 7:23 pm
  
  I’m so thrilled to hear that Jen! Thanks for coming back and letting me know
  Reply
Jessica says
December 01, 2016 at 9:17 pm

I made these tonight and after roasting, there was a LOT of liquid in the dish. Is this normal?
Reply
- Carole says
  December 01, 2016 at 10:34 pm
  
  I’ve never had that problem before Jessica. My suggestion is to use a bigger pan so the liquid can evaporate as they roast. Thanks for your question!
  Reply
Susie Dean says
November 17, 2018 at 3:35 pm

When I try to pin this recipe, the photo does not come up to be pinned with this recipe. Just fyi as the skewers aren’t my desired preparation method for this recipe.
Reply
- Carole says
  November 17, 2018 at 5:32 pm
  
  Thanks Susie! I’ll look into it
  Reply
Lonnie says
December 25, 2018 at 6:38 pm

I’m making this tomorrow for our Christmas…which is your preference…green or black olives? I am leaning towards the green because that is more unique…also, at that high temp I’m thinking the garlic and parsley should burn…NO?
Reply
- Carole says
  December 26, 2018 at 1:53 pm
  
  Hi Lonnie! I prefer the black and no, the garlic and parsley don’t burn.
  Reply
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Reply
Kala says
September 14, 2020 at 5:48 pm

Thanks very nice blog!
Reply
Remya says
November 24, 2020 at 11:27 am

Can I replace Parmesan cheese with mozzarella?
Reply
- Carole says
  November 24, 2020 at 1:34 pm
  
  I think you could, but you would end up with a very different type of dish. Parmesan is high in flavor and salt, while mozzarella have very little of both. Plus, your mozzarella will melt and parmesan stays dry in this dish.
  Reply
  - Remya says
    November 24, 2020 at 3:14 pm
    
    Thank you Carole
    I will get the Parmesan and make this one for thanksgiving.
    Reply
Reyes says
October 17, 2022 at 5:56 am

These were amazing!
Reply

Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (2024)

FAQs

Should I cook mushrooms or garlic first? ›

Garlic – For sharp depth of flavor. I add it right at the end of the cooking process so that it doesn't burn in the hot pan. Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish.

Learn More ›

How do you roast mushrooms without getting watery? ›

Toss your favorite mushrooms (try quartered cremini or button mushrooms) in olive oil, salt, pepper, and herbs. Transfer mushrooms to a roasting pan or sheet tray. (Be sure they're in a single layer so they don't steam each other.) Roast in a preheated oven for 15 minutes at 375°F.

Are roasted mushrooms good for you? ›

Not only are they earthy, savory, and meaty but also are packed with nutrients! Roasted mushrooms in the oven are generally low in calories and fat and are great to bulk up a meal. They contain Vitamin D, riboflavin, potassium and are a good source of fiber!

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Is it better to roast or sauté mushrooms? ›

Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful.

How do you know if mushrooms are cooked enough? ›

You will know when they are cooked as your mushrooms will darken in colour and soften as the water begins to dissolve and then voila! Your mushrooms are now ready to be used in any dish you would like.

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Do I wash mushrooms before roasting? ›

Regardless of the different schools of thought on how to get that pesky dirt off mushrooms, there is no doubt that it is important to clean mushrooms before cooking, one way or another. Vegetables (and fruits) can sometimes carry germs that can lead to foodborne illness, so it is important to be mindful.

Explore More ›

Why should mushrooms be cooked in water before oil? ›

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.

What liquid to cook mushrooms in? ›

Olive Oil + Butter.

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

View Details ›

Do you cook mushrooms covered or uncovered? ›

Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown.

Is it better to cook mushrooms in butter or oil? ›

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

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How to cook mushrooms so they are crispy? ›

Spread them in an even layer on a parchment lined baking sheet. Roast until they are golden brown and crisp around the edges for about 20-25 minutes, tossing once halfway through. Once the mushrooms are removed from the oven, toss them with the chopped garlic, lemon zest and juice, capers, and parsley.

Read On ›

What is the healthiest way to cook mushrooms? ›

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

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What is the healthiest way to eat mushrooms? ›

"Frying and boiling treatments produced more severe losses in proteins and antioxidants compounds," wrote researcher Irene Roncero, "probably due to the leaching of soluble substances in the water or in the oil, which may significantly influence the nutritional value of the final product." But, "when mushrooms were ...

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Are mushrooms healthier than potatoes? ›

In summary, both potatoes and mushrooms can be nutritious additions to your diet, but they offer different benefits. Potatoes are a good source of carbohydrates and some vitamins, while mushrooms are low in calories and provide protein and various nutrients.

Read On ›

Should mushrooms be cooked first? ›

While some mushrooms such as button mushrooms can be safely eaten raw, it's not the most appealing way to consume them. Their flavour is much more concentrated once their water content has been released through cooking, which brings out their umami qualities.

Tell Me More ›

Should mushrooms be cooked before onions? ›

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

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What cooks faster mushrooms or onions? ›

The onions and peppers are going to take around 5-8 minutes to get good color but retain their snap. I would cook the mushrooms separately - they're going to take a little longer 8-10 minutes, because they give off a bit of moisture. When the mushrooms are done, add everything else to pan to meld flavors.

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Should you cook mushrooms before? ›

Boiled mushrooms brown faster and more evenly than raw; you don't have to wait for them to cook down, so you don't have to worry too much about crowding the pan. As long as they eventually make contact with a hot, oiled skillet, boiled mushrooms will brown nicely.

View Details ›

Roasted Mushrooms Recipe with Parmesan and Garlic | MKE (2024)

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About Carole Jones

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FAQs

Should I cook mushrooms or garlic first? ›

How to cook mushrooms so they are crispy? ›