This healthy mushroom recipe is quick and easy to make, loaded with nutrition, and rich in heart-healthy fats. Enjoy it as a delicious side dish alongside crockpot shredded beef or my one-pan sausage and rice!
A simple combination of mushrooms, butter, olive oil, garlic, and thyme is roasted to perfection in the oven. This is a perfect side dish recipe all year long, but I especially love it in the fall. Add this to your list of Thanksgiving menu or fall recipes and enjoy!
A simple side dish with minimal ingredients and little prep? Yes, please! This healthy mushroom recipe with garlic and thyme takes approximately 30 minutes, with most of the time spent on hands-off cooking.
Whether you’re searching for side dishes for holiday meals or quick weeknight recipes, we all need an arsenal of easy side dishes. One of my favorite things about this recipe is that once the mushrooms are in the oven, you have time to assemble the rest of your meal!
Mushrooms are hearty and meaty. Roasting them at a high temperature intensifies their rich, savory flavor. I added thyme and garlic to the mushrooms, but the beauty of this recipe is that you can leave them out or swap them with your favorite herbs and spices.
Healthy Mushroom Recipe
Healthy means something different to everyone. To me, it means using ingredients that I can pronounce and eating foods in their whole form. What does that mean? Rice is rice, a mushroom is a mushroom, and butter is butter. I limit my consumption of food that comes in packages with a long list of mystery ingredients. Additionally, we also limit sugar because my husband is pre-diabetic.
Don’t let the simplicity of this recipe fool you. Mushrooms are full of fiber, potassium, and antioxidants. Grass-fed butter contains healthy omega-3s and vitamins A, D, E, and K2. You might be surprised to learn that fresh herbs are nutritional powerhouses. Thyme is antimicrobial, anti-inflammatory, and a great source of vitamins A, C, and copper. This is a side dish you can feel good about serving your family!
Main Ingredients
For this healthy mushroom recipe, you only need mushrooms, butter, olive oil, and salt. Thyme, garlic, and pepper are optional but recommended.
- Mushrooms. Today, I used white button mushrooms, but any mushroom works for this recipe, although the cooking time may vary by a few minutes.
- Butter. High-quality, salted butter adds a rich, buttery flavor that complements mushrooms well and aids in browning.
- Extra-virgin olive oil. A little good-quality olive oil adds flavor and helps keep the butter from burning. If you’ve ever wondered why chefs add butter and olive oil to a hot skillet, it’s because butter burns quickly at high heat, so adding olive oil helps prevent that.
- Thyme. Because thyme and mushrooms go together like peanut butter and jelly! I add a little dry thyme to the butter mixture and garnish with fresh thyme because it’s so darn pretty, and mushrooms aren’t the most aesthetically pleasing dish.
 | Organic Extra Virgin Olive Oil La Tourangelle, Organic Extra Virgin Olive Oil, Cold-Pressed High Antioxidant Picual Olives From Spain |
How to Make
This recipe for healthy mushrooms is mostly hands-off. Regardless of the cooking method, fresh mushrooms always require a bit of preparation.
- Preheat your oven to 450°F on convection, if available.
- Prep your mushrooms. Some people leave the stems on, but I prefer to remove them.
- Spread your mushrooms out on a large baking sheet, ensuring they are not crowded.
- Add the olive oil and butter to a small bowl. Microwave on defrost until the butter is just melted.
- Add the dry seasonings and minced garlic to the butter, stirring until well combined.
- Drizzle the butter mixture over the mushrooms and toss well, ensuring they are all well coated.
- After coating the mushrooms with the butter mixture, turn them over so that the cut side is down.
- Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
- When the mushrooms are golden brown, remove them from the oven.
- Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.
Pro tip. Turning the mushrooms cut side down helps the liquid drain onto the pan and evaporate quickly, rather than filling the mushroom cap with liquid. If you skip this step, the mushrooms will take longer to brown.
Helpful Tips + Variations
- All ovens cook differently. My mushrooms were nicely browned at the 25-minute mark.
- Mushrooms shrink a lot during the cooking process, so depending on how many people you’re serving, you will need to cook more than you think. These were three pounds of mushrooms that looked like this after roasting!
- Don’t crowd the mushrooms on your baking sheet, or they will steam instead of browning. If necessary, use two baking sheets. I adore my extra-large high-sided baking sheets.
- The salt will concentrate in flavor since these mushrooms are cooking down by at least half their volume, so use the salt sparingly initially. You can always add more at the end.
- Spice up the mushrooms by adding a little cayenne or crushed red pepper. Freshly grated Parmesan and Italian parsley sprinkled over just before serving will add a big pop of flavor and color.
If you’ve tried my healthy mushroom recipe, please let me know in the comments below!
If you try this recipe, I'd love to hear about it! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss any new updates. Thanks so much for being here, friends! Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
Healthy Mushroom Recipe With Garlic & Thyme
Ingredients
- 3 pounds white button mushrooms
- 3 tablespoons butter (I use salted butter)
- 3 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon sea salt (I use Redmond Real Salt)
- Fresh thyme for garnish optional
Instructions
- Preheat your oven to 450° (on convection if you have it)
- Clean the mushrooms by wiping them with a paper towel or a quick rinse.
- Spread the mushrooms out on a baking sheet, making sure not to crowd them.
- Add the olive oil and butter to a small bowl and microwave until the butter is melted.
- Add the dry seasonings and minced garlic to the butter, stirring to combine.
- Drizzle the butter mixture over the mushrooms and toss well.
- Turn most of the mushrooms with the cut side down so the liquid can drain off.
- Place the pan in the oven and cook for 20 – 25 minutes, stirring at the 15-minute mark.
- When the mushrooms are golden brown, remove them from the oven.
- Transfer the mushrooms to a serving bowl and garnish with a few sprigs of fresh thyme, if desired.
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