Oven Roasted Mushrooms with Pine Nuts are full of flavor. Easy to make in about 30 minutes, this vegan Mediterranean side dish is worthy of main dish status. I’ll teach you how to get the excess moisture out of the mushrooms by roasting them in the oven. And then we’ll finish them off with pine nuts, fresh parsley, and a squeeze of lemon. Delicious!
Mushrooms seem to be one of those vegetables that people either love or hate.
As you probably guessed, I love them.
But I think one reason why some people don’t enjoy them is because of their texture.
That’s why I’m excited to share this recipe for Oven Roasted Mushrooms with you.
Roasting mushrooms in the oven at a high temperature removes their excess liquid leaving a delicious flavor and texture.
And I personally think just about every veggie tastes even better with some pine nuts, parsley, and fresh lemon juice.
Are mushrooms healthy?
I started eating more cooked mushrooms after listening to a lecture by Dr. Joel Fuhrman.
He provided studies showing that consuming mushrooms regularly can reduce the risk of breast, stomach, and colorectal cancers. You can learn more about his research in The Healthiest, Anti-Cancer Foods: G-BOMBS.
In addition, in the article Mushrooms Have Stunning Powers to Heal People and the Planet, Food Revolution Network provides other health benefits of consuming cooked mushrooms.
They include boosting the immune system, improving digestion, and achieving weight loss.
And if you’re wondering why mushrooms should be cooked before being consumed, Dr. Michael Greger explains in his video Toxins In Raw Mushrooms?
Besides, most people find they taste better cooked than raw.
How to roast mushrooms in the oven
While most people are used to sauteing them, not everyone knows you can roast mushrooms in the oven.
However, you can use the same method you use to roast other vegetables.
Simply toss them with some olive oil and salt and pepper, then place them on a baking sheet in the oven.
I like to roast them at a high temperature to get the moisture out of the mushrooms.
When you open the oven door to give them a quick stir, don’t be surprised if you see a lot of steam escaping.
You’ll be left with oven roasted mushrooms that are not only delicious but have a wonderful texture.
To finish this recipe, add some pine nuts, fresh chopped parsley, and a squeeze of lemon for a burst of fresh flavor.
Oven Roasted Mushrooms serving suggestions
Mushrooms pair well with a wide variety of dishes.
It’s also a flavorful side that’s perfect on any holiday table.
Oven Roasted Mushrooms Recipe
This recipe serves 2 to 4 people, depending on how many other dishes you’re preparing with it.
Since I love mushrooms, I often double the recipe when I make it.
I use brown cremini (baby bella) mushrooms, but in a pinch, white button mushrooms will work, too.
And if you have leftover oven roasted mushrooms, you can refrigerate them for a few days, and enjoy them either reheated or cold. They make a great addition to a simple green salad.
If you love this recipe, please give it 5 stars!
Oven Roasted Mushrooms with Pine Nuts
- Preheat the oven to 450°F.
- Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.
- Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
- Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
- Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.