Roasted Garlic Butter Mushrooms
Why This Is Strictly Keto
Mushrooms are naturally low-carb, and this side dish keeps them that way — just cremini mushrooms roasted in melted butter with garlic, lemon and fresh thyme, no breading, sauce thickeners or sugar involved anywhere.
Ingredients
- 1 1/2 lbs cremini mushrooms, cleaned and halved if large
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Preheat: Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Season the mushrooms: In a large bowl, whisk together the melted butter, garlic, lemon juice, thyme, salt and pepper. Add the mushrooms and toss until evenly coated.
Roast: Spread the mushrooms in a single layer on the sheet pan. Roast 20-25 minutes, stirring halfway through, until browned and tender.
Serve: Transfer to a serving dish, spoon any pan juices over the top, and garnish with fresh parsley.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~140 kcal | 12g | 4g | 4g |
Tips
- Don’t crowd the pan — mushrooms steam instead of browning if they’re piled on top of each other. Use two pans if needed.
- Cremini (baby bella) mushrooms hold their texture better than white button mushrooms when roasted, but either works.
- Leftovers reheat well in a dry skillet over medium heat.
