Baked Mushrooms with Butter and Thyme
An easy oven-baked side dish of baked mushrooms with a buttery thyme sauce. This recipe is low carb, keto, gluten free, and a Trim Healthy Mama S Fuel.
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This recipe was solely for my husband. He adores mushrooms (perhaps adore is a strong word, but you get the idea.) He loves any kind of cooked mushrooms.
Me? I like them raw in a salad, but I’m not so fond of them when they are cooked. However, . . . I must be growing up because I don’t mind them as much as I used to!
My husband took one bite of these mushrooms and declared they were amazing . . . you’ll just have to take his word for it and try them out yourself!
I chose to use fresh herbs in this recipe instead of dried thyme. Yes, they may be a little more expensive, but the taste is far superior to the dried!
Of course, if you do not want to use the fresh thyme, you can certainly use the dried. However, a general rule of thumb when converting from fresh herbs to dried is to only use ⅓ of the amount. So what exactly does that mean?
If a recipe calls for 1 Tablespoon of fresh herbs, you would only use 1 Teaspoon of the dried, and vice versa. The dried herbs are definitely more potent.
This dish couldn’t be any easier to make, either. Simply prepare the mushrooms, toss them in a Ziplock bag and add the butter and herbs. Toss well, then spread on a cookie sheet to bake!
Tender and delicious in just a few minutes! This would make a great side dish to go with Bacon Wrapped Pork Chops, or a tender Grilled Steak.
So, what do you need for these Baked Mushrooms with Butter and Thyme?
1 Pound Mushrooms
2 Teaspoons Minced Garlic
½ Teaspoon Salt
2 Tablespoons Chopped Fresh Thyme
2-3 Tablespoons Melted Butter
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Preheat oven to 350.
Clean and trim mushrooms.
Place mushrooms in a large Ziplock bag.
Add remaining ingredients to bag and toss well to coat.
Spread onto a baking sheet and roast for approximately 20 minutes, or until tender.