Learn how to roast mushrooms to transform them into super savory, juicy, slightly meaty, umami-rich flavor bombs! Baked mushrooms are fuss-free, hands-off, and make for a diet-friendly (Paleo, Keto, Whole30, Low Carb, Vegan) appetizer, side, or main!
Simple and Flavorful Baked Mushrooms with Thyme
We love mushrooms! They’re budget-friendly, diet-friendly, and nutritious, packed with antioxidants, vitamins, and minerals while remaining low calorie. But, unfortunately, they also have a bad rep for being a ‘slimy’ food. With this simple method for roasted/ baked mushrooms, say bye to slime and hello to tender, lightly browned, wonderfully flavor-concentrated umami-bombs that will have you reaching for mushrooms several times a week!
Unlike other methods for cooking mushrooms like pan-fried mushrooms, oven-roasted mushrooms require just a few minutes of prep; then, it’s entirely a fuss-free, hands-off process! And since your oven tray has much more surface space than a regular skillet, there’s less worry about crowing the pan (aka ending up with soft/slimy mushrooms).
We’ve chosen to make this batch of roasted herbed mushrooms with thyme, but there are tons of other ways to flavor/season the oven-baked mushrooms (i.e., garlic roasted mushrooms, lemon, cheesy, balsamic, etc.) – as well as extra ingredients and veggies you could add to the sheet pan (tons of options mentioned below!) for tons of taste. Then, once baked, serve up the versatile baked mushrooms as a tasty appetizer, side, or even main!
All you need for these simple thyme mushrooms are 3 ingredients, plus salt and pepper (and water).
Mushrooms: We usually make roasted baby Bella mushrooms, button mushrooms, or (what we used this time) cremini mushrooms, which are the easiest, low-budget mushrooms to source. However, you can make oven-baked mushrooms with many mushrooms. Including portobello mushrooms (make thick slices of the stems and cap), shiitake (remove tough stems), oyster, mixed wild mushrooms, etc.
Oil: Use any neutral cooking oil, like avocado oil, olive oil, etc. Alternatively, you could use melted vegan butter combined with oil.
Herbs: We used fresh thyme. However, you can make all sorts of herbed mushrooms with rosemary, oregano, marjoram, etc. You could also garnish the oven-baked mushrooms with fresh herbs after baking them, like dill, parsley, or chives. If you have to use dried herbs, use half the amount.
Salt & Pepper
Water: Helps to keep the baked mushrooms tender and juicy without being slimy. You can substitute this with other liquids (mentioned below).
More ways to Flavor Oven Roasted Mushrooms
Garlic: One of the easiest (and our favorite) variations is for garlic roasted mushrooms! Use four cloves of minced garlic with the above.
Lemon: Add 1-2 tbsp of lemon juice (or lime juice). For even more lemon flavor, add a teaspoon or so of lemon zest. We recommend adding some before baking the mushrooms and an extra drizzle of lemon before serving them.
Soy sauce: To pack in more umami flavor, add 1-2 tbsp of dark soy sauce (and reduce the other salt in the baked mushroom recipe).
Balsamic: Add 1-3 tbsp of good-quality balsamic vinegar (pairs well with soy sauce and garlic, too).
White wine: Add 1-2 tbsp of vegan white wine to this roasted mushrooms recipe (reducing the water accordingly).
Spice: Add a pinch (or more) of red pepper flakes, cayenne pepper, OR use a little chili oil in place of other oil in the baked mushroom recipe.
Other vegetables: Several veggies will cook in the same time frame. This includes asparagus (cut into 2-inch pieces), broccoli (in bite-sized pieces), zucchini (in thick slices/wedges), green beans (whole or halved), cherry tomatoes (whole), bell pepper (diced), etc.
Garlic parmesan roasted mushrooms: Use butter in place of oil, 4 cloves of garlic (minced), and around 2 tablespoons of nutritional yeast for the cheesy parmesan flavor (optionally with a combination of a tablespoon or so of vegan parmesan-style cheese).
Other cheese: Crumble some vegan feta over the roasted for a simple yet flavor-packed veggie side dish.
Breadcrumbs: Add a sprinkle of breadcrumbs (panko or regular), use gluten-free if necessary.
One of our favorite options is thyme and garlic roasted mushrooms with a squeeze of lemon/lime and topped with a sprinkle of breadcrumbs before baking. So, feel free to mix and match the options above to find your favorite roasted mushroom recipe!
How to Roast Mushrooms?
To say the process for this oven-baked mushroom recipe is simple would be putting it mildly. The entire process requires just three super-simple steps.
First, preheat the oven to 400F/205C and line a baking sheet with parchment paper or a silicone mat. At the same time, clean (with a barely damp cloth) and thickly slice the cremini mushrooms.
The way you slice the mushrooms will depend on what type you’re using. You may even want to leave some varieties whole. Just note that this will affect the baking time.
Combine the mushrooms and all remaining ingredients in a mixing bowl and gently toss until well combined.
Spread the mushrooms across the prepared baking tray and then bake in the oven for around 18-20 minutes (stirring halfway), or until the thyme mushrooms are lightly browned and not too ‘wet.’
The mushrooms will have released lots of their liquids and be browning. If you want to take them further, drain the liquid from the pan and continue to roast for 10+ minutes to your desired results. Alternatively, they’ll naturally drain if you cook the mushrooms on a wire rack above a pan.
How to Store?
These herbed mushrooms are best when freshly roasted. However, you can store any leftovers in an airtight container in the refrigerator for 3-5 days.
To freeze, spread the cooled baked mushrooms across a baking tray and flash freeze until solid for 2-3 months. Then transfer to a freezer-safe container/Ziplock bag.
You can reheat the roasted sliced mushrooms either in the microwave (topped with a lightly damp paper towel. They’ll be very soft) or back in the oven. However, our favorite method is to add a small amount of vegan butter to a skillet and pan-fry until heated through and slightly crispy once more.
Make sure you reheat them thoroughly; otherwise, reheated mushrooms can cause some stomach upset. It’s also important to note that some wild mushrooms aren’t safe to eat more than a day after cooking. So if you are using a wild mushroom, we recommend double-checking before saving any leftovers!
How to Serve Roasted Mushrooms?
If you’re a massive fan of garlic, like us, then you’ll never run out of ways to enjoy this tender, lightly caramelized roasted peeled garlic or garlic confit.
Serve the roasted sliced mushrooms over breakfast toast (optionally with avocado or scrambled tofu) or on crostini as an appetizer
Enjoy at the holidays as part of your Thanksgiving or Christmas meal
Why are my roasted mushrooms slimy? You likely haven’t cooked them for long enough. If your mushrooms were particularly watery, drain the liquid from the pan and continue to cook to your desired color/consistency.
Do you need to peel mushrooms before baking? No, we never peel mushrooms! Instead, give them a clean with a barely damp paper towel, and you’re good to go!
Can you roast whole mushrooms? Absolutely, just aim for mushrooms that are a similar size. We like to do this with smaller mushrooms only.
Can I make air fryer mushrooms? You can, though we haven’t tried. We recommend cooking in batches so as not to overcrowd the basket and cook for around 10-15 minutes at 375F/190C, shaking the basket halfway.
How long to roast mushrooms? This will depend on their size. For smaller/chopped mushrooms, we like to cook them for between 18-20 minutes until lightly browned. If you’re using larger mushrooms or prefer them even more browned, increase the cook time to 30-40 minutes.
Top Recipe Tips and Notes
Don’t crowd the baking sheet: Just like pan-fried mushrooms, the key to browning baked mushrooms comes in not crowding the tray. Instead, spread them evenly across the tray with some space in-between to avoid them ‘steaming’ and give them a chance to brown.
The size of the mushrooms: The size of your mushrooms will impact how brown/caramelized they become while baking. The thinner the slices, the more caramelized the results. Make sure to choose even-sized mushrooms (or cut them into even pieces) for the best results.
For crispy roasted mushrooms: Drain any liquid from the pan after the 18 minutes and continue to bake for a further 10-20 minutes (to your desired color/flavor), mixing them several times. And/or broil them for a minute or so at the end of the baking time.
When using different mushroom varieties: Note that the time may vary based on their size, and the storage instructions may also vary (read the storage section for details).
Don’t waste the liquid: If you find that there’s a ton of mushroom liquid in your pan (especially when using larger mushrooms like roasted portobello mushrooms) at the end of the roasting time, there’s no need to waste it. Instead, add it to soups, sauces, etc.
When making roasted oyster mushrooms: Remove the rubbery stems and separate the mushrooms into small bite-sized pieces. Roasted oyster mushrooms may take slightly longer (between 20-30 minutes).
Learn how to roast mushrooms to transform them into super savory, juicy, slightly meaty, umami-rich flavor bombs! Baked mushrooms are fuss-free, hands off, and make for a diet-friendly (Paleo, Keto, Whole30, Low Carb, Vegan) appetizer, side, or main!
Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen