Herb Roasted Mushrooms with Toasted Breadcrumbs

• 12 oz mushrooms, cleaned and halved
• 1/4 cup breadcrumbs, store-bought or homemade
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt to taste
• Black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss mushrooms with 1 tablespoon olive oil, garlic, thyme, oregano, salt, and pepper.
3. 3 Spread mushrooms in a single layer on a baking sheet.
4. 4 In a small pan, toast breadcrumbs in the remaining tablespoon of olive oil until golden. Stir in parsley.
5. 5 If using, mix Parmesan into the breadcrumbs.
6. 6 Scatter the toasted breadcrumbs over the mushrooms.
7. 7 Roast in the preheated oven for 20 minutes, or until mushrooms are tender and breadcrumbs are crispy.
8. 8 Garnish with additional fresh herbs before serving.

Equipment

• Baking sheet
• Small frying pan

Variations

• Add a squeeze of lemon juice for a zesty twist.
• Incorporate sautéed shallots for extra sweetness.

Substitutions

• Use panko breadcrumbs for extra crunch.
• Substitute olive oil with melted coconut oil for a tropical flavor.

Pairings

• Pairs well with a crisp Chardonnay.
• Serve with a fresh green salad.

Nutrition

Tips

• For extra flavor, use a mix of mushroom varieties.
• Ensure mushrooms are dry before roasting for optimal browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to maintain the crispiness of the breadcrumbs.

Freezing: Does not freeze well due to the texture of the breadcrumbs.

Serving Suggestions

• Serve as a side to roasted chicken or steak.
• Perfect as a topping for creamy risotto.

FAQ