Baked Garlic Parmesan Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 Lemon
  • 1 lb Mushrooms, raw
  • 1 tsp Thyme, dried

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Parmesan, grated

Found on sugarapron.com

Description

Ingredients

• 1 pound raw, thinly sliced mushrooms (I used baby bella and white mushrooms, but any kind will work)
• 2-4 tablespoons olive oil, divided
• 1 lemon
• 4 tablespoons grated parmesan
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat the oven to 375F.
• Zest the lemon, reserving the juice for later.
• In a small bowl combine zest, thyme and olive oil just enough to make the mixture pourable.
• Spread mushrooms an even layer on a baking sheet (I line my baking sheet with parchment paper to make clean up easy)
• Drizzle with half the olive oil mixture evenly among the mushrooms, just spreading it across the top, sprinkle with salt and pepper to taste, and toss to combine.
• Bake for 10 minutes. Sprinkle the parmesan over the mushrooms and return to the oven for another 5 minutes, or until mushrooms turn a golden brown color. Toss occasionally.
• You can also finish them off under the broiler for a minute or two to get the cheese melts and extra browned on top.
• Remove from oven.
• Drizzle the remaining olive oil mixture and lemon juice to taste over the mushrooms.
• Serve immediately.