- 2 pounds fresh portabello mushrooms, cleaned and cut into 1/2” thick cuts *see note
- 3 tablespoon olive oil
- 2 tablespoon garlic, minced
- 3 tablespoon butter, unsalted and melted
- 3 tablespoon fresh chopped parsley
- 1 teaspoon fresh thyme
- 1/2–1 teaspoon kosher salt
- 1/2–1 teaspoon black pepper
- Heat oven to 450F with the rack in the middle.
- Line a rimmed baking sheet with foil (it makes clean up a breeze then!).
- Place the mushrooms on the pan trying not to stack.
- In a large bowl whisk together the olive oil, melted butter, garlic, thyme, salt and pepper.
- Pour the mixture evenly over the mushrooms and using your hands carefully toss to coat all sides.
- Use a spatula and be sure to get every last drop out of the bowl onto the mushrooms.
- Roast for 15-20 minutes or just until fork tender and the mushrooms are deep brown.
- Remove from the oven, plate the mushrooms and the juices to a baking dish.
- Sprinkle with the parsley.
You can use portabello caps, crimini, white button, etc. You can also leave the mushrooms whole if you like.