Turn simple baby bella mushrooms into the ultimate umami side dish, with this easy recipe for Roasted Mushrooms with Parmesan and Pine Nuts. The rich combination of thyme, olive oil, mushrooms, parmesan, and pine nuts is amazing, and the oven does all the work!
A Rich and Savory Side Dish Idea
Mushrooms are the unsung hero of the side dish world. Everyone loves good stuffed mushrooms, savory rice pilaf with mushrooms, and pan-fried mushrooms. And yet, somehow, they just don’t get added to the menu as often as they should! This recipe is here to change all of that, because it might just be the most addictive of them all.
Nothing beats the taste of freshly-roasted mushrooms with olive oil, fresh thyme, lemon juice, parmesan, and pine nuts. These earthy umami ingredients combine to make a flavor powerhouse!
But, even though “roasted mushrooms with parmesan and pine nuts” sounds like a labor-intensive gourmet dish, it’s actually one of the easiest out there. If you can throw a pizza in the oven, you can do this! With one helpful little trick, you can also rest assured that your mushrooms will always be roasty and tempting, but never soggy.
While I adore using fresh thyme sprigs in this recipe, don’t worry if you can’t find them. A sprinkle of dried thyme will work just fine!
- Mushrooms: For this recipe, I used baby bella mushrooms, cleaned and cut in half.
- Olive Oil
- Salt and Pepper: Fresh ground black pepper is best, but regular is fine, too.
- Fresh Thyme: We’ll be roasting the mushrooms with whole sprigs of thyme for fragrance!
- Lemon Juice: For a bright, fresh note.
- Parmesan: Freshly grated parmesan cheese adds so much depth and a perfect, salty flavor.
- Pine Nuts: Toasted pine nuts are a wonderful crunchy addition to this recipe.
- Parsley: A bit of chopped fresh parsley is the perfect garnish.
Should You Wash Mushrooms?
While some experts say that washing mushrooms is unnecessary and will cause them to be watery, others disagree. Mushrooms are already “watery,” with a high natural moisture content, and washing them is sometimes necessary if they are stubbornly or unusually dirty. Don’t be afraid to rinse and scrub a little bit to get them clean. But if the mushrooms are already pretty clean, it’s fine to simply wipe them with a damp cloth.
How to Make Roasted Mushrooms with Parmesan and Pine Nuts
This quick and easy roasted side dish is so simple to make, and so packed with flavor, you’ll make it again and again! These step-by-step instructions will tell you all you need to know.
- Preheat the Oven and Season the Mushrooms. To start, make sure your oven is preheating to 450˚F. You need to use a fairly high heat or the mushrooms won’t have as good a texture. While the oven preheats, toss the halved mushrooms with a bit of olive oil and a sprinkling of salt and pepper.
- Roast the Mushrooms. Spread out the seasoned mushrooms on a rimmed baking sheet, in one single layer. Scatter the sprigs of thyme over the mushrooms, and then place the baking sheet in the preheated oven. Roast for about 15 minutes.
- Drain, and Continue Roasting. At this point, the mushrooms will have lost a lot of liquid. Take the pan out of the oven, and carefully drain the liquid away. Then return the pan to the oven and roast for another 15 minutes or so, stirring halfway through the cooking time.
- Finish the Dish. Once the mushrooms are well-roasted and the liquid has all completely evaporated from the sheet pan, take the mushrooms out of the oven and throw away the thyme sprigs. Whisk the olive oil and lemon juice together, and toss with the mushrooms. Stir in the parmesan and pine nuts, taste the dish, and add salt and pepper as needed.
- Enjoy! Transfer the roasted mushrooms to a serving dish, garnish with fresh parsley, and serve.
How Do You Bake Mushrooms without Them Getting Soggy?
The key to baking these mushrooms successfully is to use a high temperature, and drain off the liquid part of the way into the roasting time. While the mushrooms finish cooking, they’ll lose a little more liquid, but it won’t be an extreme amount, and the high heat will evaporate it away. Perfectly roasted mushrooms, here we come!
Tips and Tricks
Now we come to the tips and tricks of the trade section – what else should you know about this recipe? Even though it’s pretty straightforward, I do have a couple of helpful hints to share. Enjoy!
- Mushroom Options: While baby bellas are typically easy to find, pretty to look at, and tasty – they’re definitely not the only mushroom game in town, right? Feel free to substitute your favorite mushrooms or use a blend of several kinds. Keep in mind that smaller, more delicate mushrooms will probably need less time in the oven.
- Pine Nut Substitutions: Roasted chopped almonds, pistachios, or cashews would also be great. You could also use shelled sunflower seeds!
- Brine Idea: This tip originated in America’s Test Kitchen, and took the internet by storm! If you have a little extra time, you can pop the cleaned mushrooms in a bowl of salted water for about 10 minutes. Then dry them well, and roast them according to the recipe. I don’t find that brining them is really necessary for a huge pop of flavor, but it is still a fun and interesting way to add a bit more oomph.
Honestly, roasted mushrooms with parmesan and pine nuts make a fabulous appetizer all on their own – just insert a decorative toothpick and arrange them on a cutting board or platter, maybe with some thin slices of buttered bread. You can also serve them as a side dish, of course. Some great main courses would include…
- Steak: Who could resist a dinner of steak and mushrooms? This Reverse-Sear Steak is a classic, foolproof way to make tender, juicy steak every time.
- Stuffed Chicken: Stuffed chicken is mouthwatering enough, but when you air-fry it, you’re practically guaranteed to have the most perfectly-cooked, moist and juicy chicken breast ever. The high convection heat just can’t be beat! Try this easy recipe for Air Fryer Stuffed Chicken Breast with pesto and cheese – it’s a keeper.
- Pork Chops: The fresh thyme in this recipe won’t just enhance the mushrooms. It’ll play perfectly alongside a tender pork chop. For a creamy, dreamy dinner, pair your roasted mushrooms with Creamy Dijon Pork Chops. And please excuse me while I go drool.
Storing and Reheating
- Leftover roasted mushrooms with parmesan and pine nuts should be stored in the fridge. Place them in an airtight container, and refrigerate for 3 – 4 days.
- To reheat, place the desired amount in a parchment-lined baking dish. Bake at 350°F until just heated through. Don’t overbake.
Can I Freeze Roasted Mushrooms with Parmesan and Pine Nuts?
- Yes, you can freeze roasted mushrooms, but be aware that the texture of thawed and reheated mushrooms isn’t quite the same as freshly-cooked. They will be a lot softer after thawing. Still, you can definitely freeze them rather than tossing them. Just spread out the roasted mushrooms on a sheet pan, and freeze until solid. Then transfer the frozen mushrooms to a freezer bag, mark with the date, and use within 6 months for best quality.
Roasted Mushrooms with Parmesan and Pine Nuts
- 2 pounds baby bella mushrooms, cleaned and cut in half
- 3 tablespoons olive oil, divided
- salt and fresh ground black pepper, to taste
- 8 sprigs fresh thyme
- 1 teaspoon fresh lemon juice
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons toasted pine nuts, you can also use chopped almonds or cashews
- chopped fresh parsley, for garnish
- Preheat oven to 450˚F.
- Toss the mushrooms with 2 tablespoons olive oil and season with salt and pepper.
- Spread the mushrooms on a lightly greased rimmed baking sheet in one single layer.
- Add the sprigs of thyme over the mushrooms.
- Roast for 15 minutes; remove from oven and carefully drain out the liquid, if any.
- Put mushrooms back in the oven and continue to roast for 15 to 20 minutes, or until all the liquid from the mushrooms has completely evaporated. Stir halfway through cooking.
- Remove from oven and discard the thyme sprigs.
- In a large bowl whisk together the remaining olive oil and the lemon juice; add mushrooms and toss to coat.
- Stir in the parmesan cheese and nuts.
- Taste for salt and pepper and adjust accordingly.
- Transfer the mushrooms to a serving bowl and garnish with parsley.
- Soggy Mushrooms: The trick to stopping mushrooms from getting soggy is to cook them at high temperature AND to dump out the liquid while they are cooking.
- Parmesan: Top the mushrooms with freshly grated parmesan for a more intense flavor.
- Nuts: For a richer, crunchy side dish, we pair the mushrooms with toasted pine nuts. If you want, you can also use chopped and toasted cashews, walnuts, or any other favorite nut.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
15 comments on “Roasted Mushrooms with Parmesan and Pine Nuts”
Made these tonight. I added some minced garlic. I convection baked them. I really didn’t get any water to pour away. They were really good. I will make them again as in
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This is my type of side dish! Flavorful and easy to make!
YESSS!!! Wow this is full of flavor and SO delicious! Thanks for sharing this recipe!
Thank you so much! I’m very glad you enjoyed it! 🙂
Wow this was so easy! Great classy side to switch things up.
I’m very glad you enjoyed it! Thank YOU! 🙂
Looks incredibly delicious! I would love to try this!
Thank YOU! I hope you love it! 🙂
So good and easy to make! Love it 🥰
Thank YOU! I’m very glad you enjoyed it! 🙂
This is really good! Love the pine nuts in it! So flavorful!
Thank YOU! I’m very glad you loved it! 🙂
Look at that beautiful color! I love all the flavor that roasting brings. I want to try every single one of your serving suggestions.
I hope you’ll love it! Thank YOU 🙂