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Roasted Mushrooms with Parmesan

5 from 5 votes

These easy oven roasted mushrooms can be made with any variety of mushrooms – just make sure to keep the slices a similar size so they roast evenly.

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 servings

Course: Side Dish

Cuisine: American

Equipment

sheet pan

Ingredients

Olive oil spray
1 ½ pounds sliced mixed mushrooms (I used white beech, crimini, shiitakes)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
black pepper (freshly ground, to taste)
1 tablespoon thyme (fresh chopped, plus more for garnish)
¼ cup Parmesan cheese (freshly grated )
Drizzle of good quality balsamic vinegar

Instructions

Preheat oven to 400 degrees F. Spray 2 sheet pans with olive oil.
Divide mushrooms evenly among the 2 prepared sheet pans.
Drizzle each with 1 tablespoon olive oil, ¼ teaspoon kosher salt, pepper and half the fresh thyme then toss to evenly coat. Spread the mushrooms out in an even layer.
Roast mushrooms for 20 minutes, mixing then rotating pans halfway through cooking.
Top with Parmesan, a drizzle of balsamic vinegar and garnish with more fresh thyme.

Nutrition

Serving: 1/2 cup (generous), Calories: 120kcal, Carbohydrates: 6g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 229mg, Fiber: 2g, Sugar: 4g

- WW Points: 3

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