This is a dish that I cook so often during the week. Mushrooms are highly nutritious, they cook quickly and they are so yummy! I experimented quite a while with them and now I have it down to a fine art and get the perfect crunch every time. I cook these whenever I am making roast potatoes for my husband and I don’t feel deprived at all.I have said that this serves two to three people but to be honest, I would probably eat this amount myself as they are so yummy! It might seem like a lot of mushrooms at first but they shrivel up quite a lot in the oven.
Print Recipe
Beautiful Baked Mushrooms
A delicious side dish to compliment your main course.
Ingredients
- 4 cups (500g) Chestnut/button mushrooms, or combination of both
- 3 tablespoons Extra virgin olive oil
- Few sprigs Fresh thyme
- 1/4 cup (25g) Parmesan cheese, grated
- 1/2 lemon Lemon zest
- Sea salt
- Black pepper
Ingredients
- 4 cups (500g) Chestnut/button mushrooms, or combination of both
- 3 tablespoons Extra virgin olive oil
- Few sprigs Fresh thyme
- 1/4 cup (25g) Parmesan cheese, grated
- 1/2 lemon Lemon zest
- Sea salt
- Black pepper
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Instructions
Preheat the oven to 200°C Fan, 220°C electric, 400°F or gas mark 6.
Wash mushrooms and remove the stems. Give them a quick dry with some kitchen paper.
Chop, (not too finely) and spread out evenly in a roasting dish.
Sprinkle with sea salt, black pepper, thyme and toss with three tablespoons of olive oil and lemon zest.
If using, sprinkle Parmesan cheese on top and bake in the oven for 20-25 minutes.
After 10-15 minutes, check the mushrooms. Sometimes they release a lot of liquid and I usually drain as much of this as possible at this stage. I like them quite crispy!
As all ovens vary, start checking them at 20 minutes to make sure they don’t burn.
