Easy Mediterranean Roasted Baby Bella Mushrooms with pine nuts, parsley, and lemon is a simple and delicious side worthy of main dish status. Preparing them in the oven results in the perfect texture and flavor. Enjoy them with everything from weeknight favorites to holiday dishes.
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Mushrooms seem to be one of those vegetables that people either love or hate. I personally enjoy them in everything from stir fried chickpeas and veggies to spinach and mushroom pasta to vegetable sheet pan fajitas.
But one reason why some people don't enjoy them is because of their texture.
However, roasted baby bella mushrooms are cooked in the oven at a high temperature. This method removes their excess liquid, resulting in a completely different consistency than you may be used to.
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Why you'll love this recipe
- It's easy to make with only 5 ingredients (plus salt and pepper).
- The mushrooms are finished with pine nuts, chopped parsley, and a squeeze of lemon for a burst of fresh flavor.
- This Mediterranean side dish pairs well with just about everything.
Ingredients
- Baby bella mushrooms: Also called cremini, crimini, or baby portobello.
- Olive oil
- Salt and pepper
- Fresh parsley
- Lemon juice
- Pine nuts: Store pine nuts in a sealed bag or container in the freezer for up to 9 months.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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, stirring part way through, until they are dark brown.
- Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice.
Amy's tip
When you open the oven door to give the mushrooms a quick stir, don't be surprised if you see a lot of steam escaping. This is what we want to happen. The high oven temperature is removing the excess water content.
Serving suggestions
This easy roasted baby bella mushrooms side pairs well with a multitude of other dishes. Enjoy it with Mediterranean rice and chickpeas or olive oil mashed potatoes, tomato onion salad, and vegan herbed yogurt sauce.
Storing
Leftover cooked mushrooms can be refrigerated in an airtight container for up to 3 days. Enjoy them reheated or at room temperature. They make a great addition to a simple green salad with green olive salad dressing or Dijon vinaigrette.
Recipe FAQs
Baby bella are young portobello mushrooms. These small brown mushrooms are also called cremini or crimini.
White button mushrooms can be used if you can't find brown mushrooms.
You can substitute chopped walnuts or pistachios for the pine nuts in this recipe.
More vegan mushroom recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Roasted Baby Bella Mushrooms
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Ingredients
- 1 pound baby bella (cremini) mushrooms, halved or quartered so they are roughly the same size
- 1 Tablespoon olive oil
- salt and pepper, to taste
- 1 Tablespoon pine nuts
- 1 Tablespoon fresh parsley, chopped
- squeeze of lemon
Instructions
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
Jen King says
I love love love these mushrooms! Next time I’m doubling the recipe, for sure. The mushrooms do shrink down quite a bit, naturally.
debbie says
Absolutely divine! I served it with your chickpea rice, which was equally delicious!
LOVE your recipes Amy.
Amy Katz says
I'm so glad you enjoyed the recipes, Debbie!
Linda says
Marinated them in a little cooking wine but the recipe you shared, Awesome!!
Amy Katz says
That's a great idea, Linda!
Terry Keeble says
I can't wait to try this! Maybe toasting the pine nuts.
Amy Katz says
That's a great idea, thanks Terry!
Gail Pickens-Barger says
Do you have an air fryer version?
Amy Katz says
Hi Gail! I prefer to make this recipe in the oven, but you can definitely use your air fryer. Be sure to check it frequently and shake the mushrooms since they will lose a lot of their liquid.
Linda says
Super easy and delicious! Made them with the olive oil mashed potatoes and that was dinner! Will be making them often.
Amy Katz says
Thank you, Linda! That is a great combination.
Catherine De Spain says
I made this for Dinner earlier this week & my Husband & I loved it! The recipe was so well written, & full of healthy, yummy ingredients. We will be making it often. Thank You so much!
Amy Katz says
I'm so happy to hear you both enjoyed it!