Smoky Roasted Mushroom Slices (Printable Version)

Smoky paprika-roasted mushroom slices, golden and caramelized. Perfect side or salad topper.

# Ingredient List:

→ Mushrooms

01 - 1 lb cremini or button mushrooms, cleaned and sliced ½ inch thick

→ Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp onion powder
06 - ½ tsp ground black pepper
07 - ¾ tsp fine sea salt
08 - ½ tsp dried thyme
09 - ¼ tsp chili flakes

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sliced mushrooms with olive oil until evenly coated.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, thyme, and chili flakes. Sprinkle the mixture over the mushrooms and toss until fully coated.
04 - Spread the seasoned mushrooms in a single layer on the prepared baking sheet, making sure not to overcrowd them.
05 - Roast for 20 to 25 minutes, stirring halfway through, until the mushrooms are golden, reduced in size, and the edges are slightly crisp.
06 - Serve hot as a side dish, or use as a topping for salads, sandwiches, or grain bowls.

# Expert Advice:

01 -
  • These mushrooms taste like they came off a grill but your oven does all the work, which feels like a wonderful trick you will want to share with everyone.
  • The smoky seasoning clings to every slice and creates edges that get slightly crisp while the centers stay juicy and tender.
02 -
  • Overcrowding the pan is the number one reason these come out soggy instead of crispy, so use two baking sheets if needed and never let the slices overlap.
  • Stirring halfway through is not optional because the mushrooms on the edges of the pan cook faster and you want everything to finish at the same time.
03 -
  • Let the roasted mushrooms rest on the baking sheet for two minutes before serving because they crisp up slightly more as they cool.
  • Double the spice blend and keep the extra in a small jar because you will find yourself reaching for it on roasted potatoes, cauliflower, and even popcorn.

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