7 Irresistible Reasons to Try Baked Mushrooms With Lemon and Thyme
These baked mushrooms with lemon and thyme are a quick and flavorful side dish or toast topping. Roasted to perfection and finished with Parmesan and lemon juice, they offer a perfect balance of savory, citrus, and herbaceous notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 500g mushrooms (champignons recommended)
- 1 lemon (zest and juice)
- 1–2 tbsp fresh thyme, finely chopped
- 4–6 tbsp olive oil
- 50g grated Parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 200°C (400°F), no fan.
- Zest the lemon and mix with thyme and olive oil to create a seasoned oil blend.
- Wash mushrooms and place them in a single layer on a baking tray.
- Drizzle with half of the lemon-thyme oil, season with salt and pepper.
- Bake for 10 minutes.
- Sprinkle with grated Parmesan and bake for another 5 minutes, or until cheese is golden brown.
- Remove from oven, drizzle with lemon juice and remaining oil mixture.
- Serve hot as a garnish or on fresh toast.
Notes
- Try using a mix of mushrooms for varied texture and flavor.
- Serve over toasted sourdough for a simple vegetarian main course.
- Fresh thyme can be substituted with dried thyme (use half the amount).