Roasted Mushrooms
Roasted mushrooms with butter and thyme is an impressive but easy side that's perfect with any main course!
Servings: 6
Ingredients
- 2 pounds assorted mushrooms cleaned, end of stems removed, and quartered
- 5 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat oven to 450f and set the racks towards the center of the oven.
- Toss the mushrooms with the olive oil, salt, pepper, and thyme and spread out onto a large baking sheet. Use two sheets, if needed, to not overcrowd the mushrooms.
- Roast the mushrooms for 30-35 minutes, flipping at the halfway point.
- Remove the mushrooms from the oven and place them into a bowl. Add the butter and toss well. Taste test and season with more salt, pepper, or thyme if required. Enjoy!
Notes
- Butter is optional but really glistens the mushrooms up right before serving.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven until warmed through.
Nutrition
Calories: 166kcal | Carbohydrates: 5g | Protein: 4.8g | Fat: 15.9g | Saturated Fat: 4.1g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 482mg | Fiber: 1.5g | Sugar: 2.6g | Calcium: 1mg | Iron: 4mg
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