Roasted Mushrooms with Parmesan

Elevate your meals effortlessly with these roasted mushrooms topped with Parmesan! Simple, delicious, and perfect for any occasion!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: Italian

1 pound sliced mixed mushrooms a combination of white beech, crimini, and shiitakes
2 tablespoons extra virgin olive oil adds richness and flavor
1 teaspoon kosher salt essential for seasoning
to taste black pepper freshly ground, for added warmth
1 tablespoon fresh chopped thyme fragrant herb that complements mushrooms
½ cup Parmesan cheese freshly grated for the best flavor
to taste balsamic vinegar for finishing the dish

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large mixing bowl, add the sliced mixed mushrooms.
Step 3: Spray the mushrooms lightly with olive oil spray, drizzle in the extra virgin olive oil, and sprinkle with kosher salt and black pepper. Toss gently to coat.
Step 4: Add the fresh chopped thyme and toss again.
Step 5: Spread the seasoned mushrooms in a single layer on your baking sheet.
Step 6: Roast the mushrooms for about 20-25 minutes, stirring halfway through.
Step 7: Remove from the oven, sprinkle Parmesan cheese over the top, and return for another 5 minutes.
Step 8: Drizzle with balsamic vinegar after removing from the oven.
Step 9: Transfer to a serving dish, garnish with fresh thyme, and serve warm.

For a dairy-free version, use a dairy-free cheese alternative or nutritional yeast.
Store leftovers in an airtight container for 3-4 days in the refrigerator.
Reheat in a pan or oven for best results; avoid microwaving.