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Home » Side Dishes

November 22, 2013 Side Dishes

Parmesan Garlic Roasted Mushrooms

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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!

Parmesan Garlic Roasted Mushrooms

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 🙂

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 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

★★★★★ 5 from 3 reviews
  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian
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Description

Easy vegetable side dish recipe for any dinner!


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.


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

Keywords: easy side dish recipe

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Categories: Side Dishes Tags: Mushrooms, Vegetables

Filed Under: Side Dishes
98 Comments
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Reader Interactions

Comments

  1. 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
  2. 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 prcoklice…. 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
  3. 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
  4. Karen says

    November 25, 2014 at 1:22 pm

    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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. Robin says

    September 21, 2015 at 10:31 am

    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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
  27. 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
  28. 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
  29. 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
  30. 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
  31. 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
  32. 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
  34. Kala says

    September 14, 2020 at 5:48 pm

    Thanks very nice blog!

    ★★★★★

    Reply
  35. 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

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