Roasted Garlic Parmesan Mushrooms

Tender, golden mushrooms roasted with vomFASS Garlic Extra Virgin Olive Oil, fresh herbs, and savory Parmesan.

INGREDIENTS

• 1 lb. cremini or baby bella mushrooms, cleaned and halved if large
• 3 tbsp vomFASS Garlic Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ⅓ cup freshly grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice

DIRECTIONS:

1. PREHEAT THE OVEN: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. PREPARE THE MUSHROOMS: Gently wipe the mushrooms clean with a damp paper towel. Trim any tough stem ends and halve larger mushrooms so the pieces are similar in size.
3. SEASON: In a large bowl, toss the mushrooms with vomFASS Garlic EVOO, minced garlic, thyme, Italian seasoning, salt, and pepper until evenly coated.
4. ROAST: Spread the mushrooms in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through, until they begin to brown and soften.
5. ADD THE PARMESAN: Sprinkle the Parmesan over the mushrooms and return them to the oven for another 5–10 minutes, until tender and golden with lightly crisped edges.
6. FINISH AND SERVE: Drizzle with lemon juice and sprinkle with fresh parsley. Serve warm as a savory side dish or appetizer.