These didn't disappoint. The lemon and thyme give them such an earthy, lovely flavor, and they're topped off with parmesan cheese. I'm pretty sure cheese haters and mushroom haters have a club somewhere. I also imagine that's a lonely place where a lot of Froot Loops are consumed. Don't get me wrong - I love the occasional bowl of Froot Loops. Well, I did in college, at least. I'm a little scared to try again, for fear I'd realize they don't live up to their glory.
Anyway! These were quick to whip up, and I'm definitely suggesting you do so.
Baked Lemon Thyme Mushrooms
2 T. olive oil
zest of one lemon
juice of one lemon
1 T. thyme, chopped
salt & pepper, to taste
2 T. parmesan cheese, grated
Preheat oven to 400. Mix oil, zest, juice, and thyme. Slice mushrooms; toss with olive oil mixture. Spread in a single layer on a cookie sheet. Sprinkle mushrooms with salt & pepper.
Bake 15 minutes; sprinkle with cheese, then bake another 10 minutes.