Broccoli: I look like a tree!

Walnut: I look like a brain!

Mushroom: Man, I hate this game.

And, there’s my mom joke for the day. Feel free to share.

Seriously, though. Mushrooms are a great natural source of vitamin D, and since we could all use a boost of the sunshine vitamin during the winter months… feel free to share this recipe, too.

It’s hard to deny the perfection of  a steakhouse style meal with a grilled filet topped with sautéed mushrooms. Unless, you opt to oven roast those little guys under a blanket of fresh thyme, garlic, olive oil and parmesan. Super fresh, super simple, super delicious.

Oven Roasted Parmesan Mushrooms
(makes 4 servings)

16 oz fresh white button mushrooms (cleaned and sliced)
2 cloves fresh garlic (finely chopped)
2-3 tsp olive oil
3-4 sprigs fresh thyme
1/4 cup shredded parmesan cheese
salt & pepper to taste

Preheat oven to 375 degrees. In a large cast iron skillet (or shallow baking dish), toss the sliced mushrooms and chopped garlic with the olive oil to coat. Arrange the mushrooms in a single layer, then top with the sprigs of thyme and shredded cheese. Add a sprinkling of salt and ground pepper to taste.


Roast the mushrooms in the preheated oven for 15 minutes, or until golden brown and the cheese is nice and bubbly.

These are perfect served as a steak topper, or just straight from the pan with a glass of your favorite chardonnay. I’m not here to judge.