Is your family a mushroom loving family? If so, that is great because we are calling all mushroom lovers! This easy to prepare side-dish of Easy Baked Mushrooms with Thyme and Garlic is one you will want to serve again and again...it is that good.
We are big fans of small brown Cremini mushrooms with their earthy flavor. While mushrooms are often an ingredient in recipes, I don't always purchase mushrooms for that need. But around here, often they are going to be the star of the recipe for this very side dish. And I can guarantee you that Easy Baked Mushrooms with Thyme and Garlic is not only simple to make, it is also delicious.
So many options with this simple recipe!
The recipe as written does call for a large amount of mushrooms, and while it might seem like you could never eat them all, you do have options. The first option is to make the recipe as written knowing that there will be delicious leftovers to stir into eggs for a delicious scramble.
Or already cooked rice or noodles for a quick and savory side dish. Of course you could simply purchase a smaller quantity of mushrooms, adjusting the seasonings as needed. But I have to say, even with just the two of us, we always make the full recipe...
Yikes, what is it about brown colored food!?
Fair warning, however, Easy Baked Mushrooms with Thyme and Garlic is one of those unfortunate dishes that happens to be brown in color. And I don't know why, but food that is the color brown tends to photograph like the dickens! But it is delicious just the same! And I hope you try this unique side dish of baked mushrooms, because I assure you, you won't be sorry!
Some additional thoughts on this recipe:
Use a damp cloth to wipe away any dirt or mushroom compost still attached to the mushrooms instead of washing in water.
This is the perfect side dish to put in the oven after you have taken a roast out to allow to rest before carving.
And while mushrooms are usually an ingredient in a recipe, they also shine on their own as a side dish!
Ingredients needed for this recipe:
- mushrooms
- olive oil
- thyme leaves
- fresh ground pepper
- garlic salt
You will also need the following:
- large mixing bowl
- paring knife
- 9X13 baking pan
Now we are ready to begin!
Easy Baked Mushrooms with Thyme and Garlic
by the seat of my pants
350-degree oven
350-degree oven
UPDATED: 09.11.2023
1 carton (24 oz.) brown Cremini mushrooms, ends trimmed and quartered
olive oil
1 t dried thyme leaves, crushed
garlic salt
1 carton (24 oz.) brown Cremini mushrooms, ends trimmed and quartered
olive oil
1 t dried thyme leaves, crushed
garlic salt
fresh ground pepper to taste
Wipe the mushroom with a damp cloth if needed. Trim the dry end of the stem and discard. Cut the cleaned mushrooms into quarters.
In a large mixing bowl, toss mushroom pieces with enough olive oil so that you can see a shimmer of oil covering the surface of the mushrooms.
Sprinkle on the crushed thyme, fresh ground pepper and garlic salt to taste, toss gently.
Serve as a side dish, then squirrel away the leftovers for another meal!
Storage options for Easy Baked Mushrooms with Thyme and Garlic. Store covered in the refrigerator for up to three days. You may freeze this recipe, however expect some changes in texture when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Easy Baked Mushrooms with Thyme and Garlic has
been included below.
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#eatmorevegetables!
Recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Sunday Sunshine Blog Hop and Link-up.
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Printable "copy and paste" version:
Easy Baked Mushrooms with Thyme and Garlic
by the seat of my pants
350-degree oven
350-degree oven
UPDATED: 09.11.2023
1 carton (24 oz.) brown Cremini mushrooms, ends trimmed and quartered
olive oil
1 t dried thyme leaves, crushed
garlic salt
1 carton (24 oz.) brown Cremini mushrooms, ends trimmed and quartered
olive oil
1 t dried thyme leaves, crushed
garlic salt
fresh ground pepper to taste
Wipe the mushroom with a damp cloth if needed. Trim the dry end of the stem and discard. Cut the cleaned mushrooms into quarters.
In a large mixing bowl, toss mushroom pieces with enough olive oil so that you can see a shimmer of oil covering the surface of the mushrooms.
Sprinkle on the crushed thyme, fresh ground pepper and garlic salt to taste, toss gently.
In a large mixing bowl, toss mushroom pieces with enough olive oil so that you can see a shimmer of oil covering the surface of the mushrooms.
Sprinkle on the crushed thyme, fresh ground pepper and garlic salt to taste, toss gently.
Spread mushrooms in a (9X13) shallow baking dish. Bake 45 minutes.
Serve as a side dish, then squirrel away the leftovers for another meal!
Serve as a side dish, then squirrel away the leftovers for another meal!
Storage options for Easy Baked Mushrooms with Thyme and Garlic. Store covered in the refrigerator for up to three days. You may freeze this recipe, however expect some changes in texture when thawed.
~~~~
We have a similar dish as a starter on bread, similar to bruschetta but with mushrooms!
ReplyDeleteThat sounds delicious, thanks for a great idea!
DeleteThese look delicious. Unfortunately, my husband doesn't care for mushrooms so I rarely make them. :(
ReplyDeleteDonna, I certainly understand that, we cook what the family (and those we love!) want to eat! Thanks for stopping by, I appreciate it.
DeleteSo good to find a vegan recipe on your website and mushroom recipe sounds so easy and delicious. Thanks for sharing at Funtastic Friday #454. My shares this week are 92, 93, 94, and 95. Have a great week. Nancy Andres @ Colors 4 Health.
ReplyDeleteNancy, thanks for stopping by, have a great week ahead.
DeleteJudee from GF A-Z Blog :This type of simple recipe is healthy and delicious. I too usually use mushrooms as a player in other recipes. I like the idea of making it the star!! It's getting more difficulty by the day to comment on blogger. At this point it will only accept me an anonymous.
ReplyDeleteJudee, mushrooms were a favorite of my mom, so I grew up eating them as part of our meals. I love the earthy flavor they offer. I apologize that Blogger is being so difficult to use, as always, thanks so much for stopping by, I appreciate it.
DeleteMelynda, oh boy these sound great. Pinned 📌
ReplyDeleteThanks bunches for sharing these with Sweet Tea & Friends this month dear friend.
Paula you are so welcome, thank you for hosting, I appreciate sharing with your readers at Sweet Tea and Friends!
DeleteOhhh - I imagine using morels from around here - this recipe would be awesome! Pinning - Thanks for sharing at the What's for Dinner party! See you Sunday!
ReplyDeleteHelen, Good idea about the morels, and thanks so much for hosting, I sure appreciate it!
DeleteThese look so delicious! My husband would go wild over these! And they are so simple!
ReplyDeleteThanks for sharing your recipe! Featuring your post at the Sunday Sunshine Blog Hop this week!
Laurie
Laurie, thanks for hosting Sunday Sunshine and for the lovely feature of my recipe. Have a wonderful week ahead.
Delete