Mushrooms are one of my favorite kind of veggies, but the strange thing is, I honestly cannot remember the last time I had them. But when I saw this awesome baked recipe over at Simple Provisions, I just had to make that emergency grocery run to get my mushroom fix. No, not that kind of fix. The fix that’s baked in its own juices with freshly grated Parmesan cheese – my ultimate weakness!
Now this is by far one of the easiest mushroom dishes I have ever made. Simply slice up your mushrooms, throw them on the baking sheet and toss them with some olive oil, Parmesan, garlic, thyme, lemon zest and lemon juice. Done and done. Now how easy is that? The best part about this is that it makes for a quick and easy side dish for all of your meals!
INGREDIENTS:
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
- Serve immediately.
