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Healthy Mushroom Recipe

Healthy Mushroom Recipe With Garlic & Thyme

This healthy mushroom recipe is easy to make and loaded with nutrition and heart-healthy fats. Enjoy it as a delicious side dish or main course!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Equipment

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 your mushrooms on a baking sheet without crowding 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 and stir 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.

Nutrition

Calories: 122kcal | Carbohydrates: 8g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Notes

  • If you’re using salted butter, add 1/2 teaspoon. If not, use 3/4 teaspoon, and remember that all salt is not created equal. I use Redmond Real for most of my recipes. It has a saltier flavor than kosher salt, so my rule is to always start with less and add more.
  • When cleaning the mushrooms. Some people leave the stems on, but I like to pop them out. To clean your mushrooms, wipe them down with a paper towel or give them a quick rinse, which I do. See the notes below about rinsing your mushrooms.
  • Remember that all ovens cook differently. My mushrooms were nice and brown at the 25-minute mark. Sometimes, I let them go a little longer, depending on how much color I want. You may have to cook them longer if you don’t have a convection oven.
  • 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. The bowl of mushrooms you see in the photo at the top is what three pounds of mushrooms look like after roasting!
  • Don’t crowd the mushrooms on your baking sheet, or they will steam and not brown. Mushrooms release a lot of liquid. Spacing them out helps the liquid evaporate, allowing the mushrooms to brown more quickly. If necessary, use two baking sheets. I adored my extra large high-sided baking sheet, which was big enough to cook three pounds of mushrooms in one pan.
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