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.
To combat the six kill-joys I have been blessed with, I made a batch of these Parmesan Garlic Roasted Mushrooms a few weeks ago along side some gorgeous grilled steaks. 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 🙂
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Easy vegetable side dish recipe for any dinner!
Ingredients
- 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
- 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.
claudia
November 24, 2014 at 10:49 amCan you please tell me how many people this recipe feeds Thank you
Carole
November 24, 2014 at 12:45 pmClaudia- as a side dish, this feeds 5-6 people
Sue
November 13, 2018 at 5:42 pmCarole, where does all the water go from the mushrooms. We love them but they do emit a lot of water.
★★★★★
Carole
November 15, 2018 at 2:55 pmHi 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.
Sandie
November 24, 2014 at 4:23 pmI 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?
Carole
November 24, 2014 at 4:41 pmSandie- 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!
Smartko
December 23, 2014 at 4:53 pmYou don’t know what capers are??? You don’t need them… Try using prcoklice…. simply delicious!
Esther
November 24, 2015 at 11:09 amNot a fan of capers or olives and want something salty??? BACON!!! Yum
Carole
November 24, 2015 at 1:10 pmThanks Esther for your great tip!
Natalia Lenkiewicz
November 24, 2014 at 10:29 pmDid you use green olives or black olives?
Carole
November 25, 2014 at 6:39 amI used black olives but either will work great Natalia
abby
January 13, 2015 at 6:38 pmI used black olives I also added spinach was delish
Carole
January 13, 2015 at 6:44 pmI love the idea of adding spinach Abby! Thanks for coming back and sharing
Karen
November 25, 2014 at 1:22 pmHow far in advance can the mushrooms be prepared prior to roasting them?
Carole
November 25, 2014 at 5:50 pmKaren- 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
Brook
November 25, 2014 at 3:29 pmCan these be prepared the night before and cooked on thanksgiving day?
Carole
November 25, 2014 at 5:48 pmBrook – absolutely! Toss it all together and put it in a airtight container in the fridge overnight then bake them when you want them. -Carole
Norm
November 26, 2014 at 11:00 amIf I double the recipe, do I increase my cooking times?
Carole
November 26, 2014 at 12:42 pmNorm- as long as your mushrooms can lay in a single layer on your pan, the times should be about the same.
Julia
November 26, 2014 at 5:55 pmI’m confused as to what you did to the mushrooms before mixing everything with them?
Carole
November 26, 2014 at 6:47 pmJulia- 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.
Debi
November 26, 2014 at 6:23 pmCould you do this recipe in a crockpot??
Carole
November 26, 2014 at 6:43 pmDebi- 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
Joy
January 10, 2015 at 6:26 pmCould you suggest something other than olives as my husband is deathly allergic to them. I use grapeseed oil istead of olive oil.
Carole
January 10, 2015 at 7:27 pmWhat about capers? Otherwise, just leave them out.
Wade Smith
June 24, 2016 at 12:17 amHow about using smoked (or plain) boneless, skinless sardines? Dice them up with some garlic and mix with the olive oil.
Carole
June 24, 2016 at 11:49 amWell, you will have to try this one Wade, because I am not brave enough to give it a try 🙂
Jordynn Michelson
January 31, 2015 at 3:35 pmloved this! It was so good!! I added shrimp:) thanks for the great recipe!
Carole
January 31, 2015 at 3:45 pmSo 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
Danyelle
February 2, 2015 at 12:37 pmHey I was wondering is this a low carb recipe?
Carole
February 2, 2015 at 12:44 pmIt is a killer low carb recipe Danyelle 🙂 After you try it, come back and tell me what you thought! -Carole
Helen
February 25, 2015 at 7:28 pmMade these tonight…YUM!!! Did not have black olives so I used green…will make again!
Carole
February 25, 2015 at 7:31 pmI’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
peter
April 23, 2015 at 4:14 pmWill 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.
Carole
April 24, 2015 at 11:36 amWow Peter….please don’t hold back. Tell me what you really think about garlic 🙂 Hope it turns out well for you!
Robin
September 21, 2015 at 10:31 amwhat kind of black olives and what kind of mushrooms?
Carole
September 21, 2015 at 10:48 amHowdy 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!
Margaret
October 24, 2015 at 10:26 pmCan you tell me the number of carbs per serving? Thank you.
Carole
October 25, 2015 at 7:26 amHey 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.
Geraldine Hatting
October 25, 2015 at 1:31 amThis sounds delicious and will definitely try it exactly the same way
Carole
October 25, 2015 at 7:26 amThey are outstanding Geraldine!
Margie
October 26, 2015 at 6:11 amWill 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?
Carole
October 26, 2015 at 6:36 amBummer 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.
Rachael
October 30, 2015 at 12:50 pmI 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?
Carole
October 31, 2015 at 6:56 amI’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
Laura
November 12, 2015 at 12:13 amI 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!!
Carole
November 12, 2015 at 10:38 amThe 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
Stephanie
November 12, 2015 at 2:01 pmCan 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.
Carole
November 12, 2015 at 2:30 pmYou 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!
jeannette
November 16, 2015 at 11:12 pmI 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
Carole
November 17, 2015 at 9:41 amHey 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.
Janet
November 28, 2015 at 12:04 amHi! 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. 🙁
Carole
November 28, 2015 at 2:32 pmHi Janet! I would hesitate to used dried or canned mushrooms because they would steam instead of roast in the oven.
Marci
December 22, 2015 at 10:09 pmI was wondering what kind of mushrooms did you use?
Carole
December 22, 2015 at 10:49 pmI’ve used both baby portobellos and refused white mushrooms. Both are great!
Marci
December 24, 2015 at 9:04 amCan 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.
Carole
December 24, 2015 at 10:55 amIt 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.
Jacqueline
December 25, 2015 at 6:06 pmHey, 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!
Carole
December 25, 2015 at 10:53 pmYou are so welcome Jacqueline!
Kylie
January 21, 2016 at 4:06 pmReally enjoyed these. A great side dish cooked in advance to serve at a barbecue.
Carole
January 21, 2016 at 9:56 pmGlad they worked so well for you Kylie!
Jojo
October 2, 2016 at 6:09 pmJust made this tonight for dinner and was delicious!!! Capers were awesome! I’ll definitely be making these for Thanksgiving! Thank you!
Carole
October 3, 2016 at 11:19 amThey are perfect for a Thanksgiving table 🙂 Glad you loved them Jojo!
Tara
November 23, 2016 at 7:28 pmAbout how many mushrooms is 1 pound? Thanks!
Carole
November 23, 2016 at 8:56 pmHey there Tara! It really does depend on the mushrooms since they come in all types of sizes.
Jen S.
November 24, 2016 at 12:15 amThis has become a family favorite at Thanksgiving. I double the recipe and there are never any leftovers!
Carole
November 24, 2016 at 7:23 pmI’m so thrilled to hear that Jen! Thanks for coming back and letting me know
Jessica
December 1, 2016 at 9:17 pmI made these tonight and after roasting, there was a LOT of liquid in the dish. Is this normal?
Carole
December 1, 2016 at 10:34 pmI’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!
Susie Dean
November 17, 2018 at 3:35 pmWhen 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
November 17, 2018 at 5:32 pmThanks Susie! I’ll look into it
Lonnie
December 25, 2018 at 6:38 pmI’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
December 26, 2018 at 1:53 pmHi Lonnie! I prefer the black and no, the garlic and parsley don’t burn.