These roasted mushrooms are perfect if you're hoping to transform bland mushrooms into a flavorful side dish! My favorite way to serve these is with a juicy grilled ribeye. You can use any oven-proof skillet or dish; use a size that's just big enough to fit all the mushrooms.
Ingredients
- white mushrooms: 1 pound (fresh)
- olive oil: 1 Tbsp
- garlic: 2 clove (minced)
- butter: 3 Tbsp (melted)
- pinch salt and ground black pepper: 1 piece (to taste)
- Parmesan cheese: 2 Tbsp (grated)
- fresh parsley: 2 Tbsp (minced)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Clean mushrooms with a damp paper towel and gently remove and discard stems.
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Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
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Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.
