I never used to be a huge mushroom fan, but it’s safe to say that has changed in recent years. Dishes like these roasted herb mushrooms definitely didn’t hurt! Simple to make, but seriously delicious!
I slightly tweaked a recipe from RecipeTin Eats
- 6-8 large mushrooms
- 100g unsalted butter, softened
- 1 cup spring onions
- 1/3 cup fresh parsley
- 1tbs fresh thyme
- Preheat oven to 200C
- Clean the mushrooms and trim the stem where necessary
- Put the butter in a small bowl
- Thinly slice the spring onion and finely chop the parsley. Remove the thyme leaves from the stems
- Combine with the butter, season and mix well
- Place the mushrooms on a large tray
- Spoon over the herb butter mix
- Cover the mushrooms with foil and roast for 25 minutes, until tender
- Serve, spooning over the juices and top with more fresh herbs and spring onions
That’s all there is to these roasted herb mushrooms! I made them for a dinner, but I think these would make a great vegetarian option for something like Christmas lunch. Particularly given they take very little time to both prepare and cook – perfect for a day when lots of dishes are on the go!
You can use any large, flat mushrooms you can get your hands on for these roasted herb mushrooms. Just give them a bit of a clean, and trim the stem to not be too long – although really that’s more of a preference thing than anything else!
I love the combination of the earthy mushrooms packed with herbs – so much flavour with so little effort! Adding some fresh herbs on top certainly doesn’t hurt, and it’s hard to be mad about a buttery sauce.