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 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!
If you would rather grill your mushrooms, then go print out my killer recipe for Grilled Mushroom Skewers!
Are You Part of the Squad?
Our PRIVATE Facebook group is for anyone who is DONE with the stress and frustration with all aspects of getting dinner on the table every night! We got you covered for everything: planning, shopping, meal prep, cooking, and clean-up! Click here to join for free!Print
Roasted Mushrooms with Parmesan and Garlic
Easy vegetable side dish recipe for any dinner!
- Total Time: 30 minutes
- Yield: 8 servings 1x
- 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
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Italian
- 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
Can you please tell me how many people this recipe feeds Thank you
Claudia- as a side dish, this feeds 5-6 people
Carole, where does all the water go from the mushrooms. We love them but they do emit a lot of water.
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.
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?
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!
You don’t know what capers are??? You don’t need them… Try using prcoklice…. simply delicious!
Not a fan of capers or olives and want something salty??? BACON!!! Yum
Thanks Esther for your great tip!
Natalia Lenkiewicz says
Did you use green olives or black olives?
I used black olives but either will work great Natalia
I used black olives I also added spinach was delish
I love the idea of adding spinach Abby! Thanks for coming back and sharing
How far in advance can the mushrooms be prepared prior to roasting them?
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
Can these be prepared the night before and cooked on thanksgiving day?
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
If I double the recipe, do I increase my cooking times?
Norm- as long as your mushrooms can lay in a single layer on your pan, the times should be about the same.
I’m confused as to what you did to the mushrooms before mixing everything with them?
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.
Could you do this recipe in a crockpot??
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
Could you suggest something other than olives as my husband is deathly allergic to them. I use grapeseed oil istead of olive oil.
What about capers? Otherwise, just leave them out.
Wade Smith says
How about using smoked (or plain) boneless, skinless sardines? Dice them up with some garlic and mix with the olive oil.
Well, you will have to try this one Wade, because I am not brave enough to give it a try 🙂
Jordynn Michelson says
loved this! It was so good!! I added shrimp:) thanks for the great recipe!
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
Hey I was wondering is this a low carb recipe?
It is a killer low carb recipe Danyelle 🙂 After you try it, come back and tell me what you thought! -Carole
Made these tonight…YUM!!! Did not have black olives so I used green…will make again!
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
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.
Wow Peter….please don’t hold back. Tell me what you really think about garlic 🙂 Hope it turns out well for you!
what kind of black olives and what kind of mushrooms?
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!
Can you tell me the number of carbs per serving? Thank you.
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.
Geraldine Hatting says
This sounds delicious and will definitely try it exactly the same way
They are outstanding Geraldine!
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?
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.
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?
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
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!!
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
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.
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!
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
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.
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. 🙁
Hi Janet! I would hesitate to used dried or canned mushrooms because they would steam instead of roast in the oven.
I was wondering what kind of mushrooms did you use?
I’ve used both baby portobellos and refused white mushrooms. Both are great!
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.
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.
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!
You are so welcome Jacqueline!
Really enjoyed these. A great side dish cooked in advance to serve at a barbecue.
Glad they worked so well for you Kylie!
Just made this tonight for dinner and was delicious!!! Capers were awesome! I’ll definitely be making these for Thanksgiving! Thank you!
They are perfect for a Thanksgiving table 🙂 Glad you loved them Jojo!
About how many mushrooms is 1 pound? Thanks!
Hey there Tara! It really does depend on the mushrooms since they come in all types of sizes.
Jen S. says
This has become a family favorite at Thanksgiving. I double the recipe and there are never any leftovers!
I’m so thrilled to hear that Jen! Thanks for coming back and letting me know
I made these tonight and after roasting, there was a LOT of liquid in the dish. Is this normal?
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!
Susie Dean says
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.
Thanks Susie! I’ll look into it
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?
Hi Lonnie! I prefer the black and no, the garlic and parsley don’t burn.
Pretty niⅽe post. I simply stumbled upon youｒ weblog and wished to
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!
Thanks very nice blog!
Can I replace Parmesan cheese with mozzarella?
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.
Thank you Carole
I will get the Parmesan and make this one for thanksgiving.
These were amazing!