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Homemade Roasted Mushrooms with Parmesan photo

Roasted Mushrooms with Parmesan

Oven-roasted mixed mushrooms tossed with olive oil, thyme, and finished with freshly grated Parmesan and a drizzle of good-quality balsamic vinegar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • Olive oil spray
  • 1 1/2 poundssliced mixed mushrooms I used white beech, crimini, shiitakes
  • 2 tablespoonsextra virgin olive oil
  • 1/2 teaspoonkosher salt
  • black pepper freshly ground, to taste
  • 1 tablespoonthyme fresh chopped, plus more for garnish
  • 1/4 cupParmesan cheese freshly grated
  • Drizzle ofgood quality balsamic vinegar

Equipment

  • Sheet Pan

Method
 

Instructions
  1. Preheat the oven to 400°F. Spray two sheet pans with olive oil spray.
  2. Place the 1½ pounds sliced mixed mushrooms in a large bowl. Add 2 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, black pepper to taste, and 1 tablespoon fresh chopped thyme. Toss until the mushrooms are evenly coated.
  3. Divide the mushrooms evenly between the two prepared sheet pans and spread them into a single, even layer.
  4. Roast for 20 minutes, stirring the mushrooms and swapping the pans' positions in the oven halfway through (about 10 minutes) so they cook evenly.
  5. Remove the pans from the oven and evenly sprinkle ¼ cup freshly grated Parmesan over the mushrooms. Drizzle with a good-quality balsamic vinegar.
  6. Garnish with additional fresh thyme and serve warm.