What I Ate This Week + Roasted Cremini Mushrooms Recipe

Roasted Cremini Mushrooms with Fresh Herbs
This roasted cremini mushrooms recipe is one of my favorite easy side dishes. Y’all know how I feel about roasting vegetables–I’m a little bit obsessed. It’s a wonderfully hands-off method of cooking and the end result is (almost) always delicious. Roasted creminis also make a great addition to pasta dishes, which is how I used them this week. If you can’t find cremini mushrooms, use button mushrooms instead. (I’ve been on a cremini kick lately because they’re the same price as button mushrooms at our local grocery store.) You’ll find the recipe below!

Here’s what else I ate this week:

Indian-Spiced Veggie Burgers Indian-Spiced Veggie Burgers with Sauteed Onions and Mango Chutney // I’ve made a lot of meh veggie burger recipes in the past, but this one really impressed us. So flavorful!

Wild Mushroom Fettucini with Smoked Apple Sage Sausage Wild Mushroom Fettucini with Field Roast Sausage // This recipe has braised leeks in it, so since it’s spring, I thought it would be the perfect time to make it again.

Roasted Broccoli with Lemon & Almonds Roasted Broccoli with Lemon & Almonds // I found this recipe in Everyday Food, but it’s not posted on the web, so I don’t have a link to give you. Sorry! But basically, it’s roasted broccoli with toasted almonds and lemon juice.

Roasted Cremini Mushrooms with Fresh Herbs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Roasted Cremini Mushrooms with Fresh Herbs

They might not look pretty, but roasting mushrooms is a great way to bring out their earthy flavor.


  • 16 oz. cremini mushrooms, cleaned with damp cloth & stems trimmed
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 tbsp. fresh rosemary or thyme, chopped


  1. Preheat oven to 475 degrees.
  2. Place mushrooms on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and browned, stirring in fresh herbs halfway through cooking time.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. says

    I’m definitely getting into roasting veggies, too. Had to get over my tendency to forget and burn them, but other than that, it’s the way to go. Also I’m throwing in a head of garlic at the same time so I end up with a head of roasted garlic to use for whatever I want. The Indiian-spiced veggie burgers look good. I really like Trader Joe’s Vegetable Masala Burgers, which has veggies including potatoes and Indian spicing. Wouldn’t mind trying to make something like them myself.

  2. says

    How is it that I never noticed before you cook vegetarian? I don’t know why it caught my eye today…no wonder I love your blog! ๐Ÿ™‚

    • Kiersten says

      Probably because my old logo had no tagline and nothing to do with food! ๐Ÿ˜€ I decided to change it because I wanted something that made it more clear what my blog was about. I guess it’s working, huh?

  3. says

    I love your new artichoke themed layout, it turned out really well! Did you do the design yourself or have someone else do it? I’m very bored with my current design.

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