Parmesan Garlic Roasted Mushrooms

(4 votes)
99 Comments
3 minutes
February 22, 2023
Carole JonesJump to Recipe

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.

Parmesan Garlic Roasted Mushrooms

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!

Platter of Grilled Mushroom Skewers

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

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Parmesan Garlic Roasted Mushrooms

Roasted Mushrooms with Parmesan and Garlic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

Instructions

  1. 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.
  2. 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

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.

99 comments

Susie Dean
6 years ago

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.

Carole
6 years ago

Thanks Susie! I’ll look into it

Lonnie
5 years ago

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?

Carole
5 years ago

Hi Lonnie! I prefer the black and no, the garlic and parsley don’t burn.

reselects
4 years ago

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mention that І’ve really enjoyed browѕing your blog posts.
After all I’ll be subscribing in your rss feed and I hope yߋu write again very soon!

Kala
4 years ago

Thanks very nice blog!

Remya
3 years ago

Can I replace Parmesan cheese with mozzarella?

Carole
3 years ago

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.

Remya
3 years ago

Thank you Carole
I will get the Parmesan and make this one for thanksgiving.

Reyes
2 years ago

These were amazing!

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