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An iron pan with roasted mushrooms covered in Parmesan and a gold measuring spoon full of breadcrumbs and garlic cloves next to it.

Roasted Garlic Parmesan Mushrooms

This delicious and simple roasted mushroom and garlic recipe is similar to escargot, only better, because no snails were harmed in the making of it.
5 from 1 vote
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Course: Appetizer
Cuisine: French, Vegan
Prep Time: 11 minutes
Cook Time: 35 minutes
Total Time: 46 minutes
Servings: 7 servings
Author: Linda & Alex


  • 7 large Portobello or white mushroom caps stems removed
  • 5 garlic cloves minced
  • ½ cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon fresh thyme minced
  • ½ teaspoon ground sea salt
  • 3 tablespoon bread crumbs
  • 2 tablespoon grated vegan Parmesan


  • Preheat oven to 350°F (175°C)
  • Put the garlic and olive oil in a oven safe bowl or sauce pan and roast for 20 minutes.
  • Increase the oven temperature to 400°F (204°C)
  • Carefully whisk the herbs and salt in the oil and evenly spoon half of it over the mushrooms (stem side up).
  • Stir the breadcrumbs into the remaining garlic infused olive oil and put a dollop on top of each mushroom.
  • Sprinkle the grated Parmesan over the mushrooms and roast for approximately 15 minutes or until they’re tender and golden.
  • Grate more Parmesan on top if desired and serve hot.


The Nutrition Facts are an estimate only.
If you don’t have an Aebleskiver pan you can roast the mushrooms in a baking dish.
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