Baked Mushrooms with Thyme and White Wine Recipe -
Baked Mushrooms with Thyme and White Wine Recipe
  • READY IN 45 mins

Baked Mushrooms with Thyme and White Wine

Recipe by  

"This is an excellent side dish, or a great topping for grilled steak or baked potatoes."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
  3. Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2011

I made this recipe for my husband because he loves mushrooms (I hate them). I followed the recipe exactly. My husband LOVED them. He loved them so much, I actually tried them and I could not believe it, but I liked them. I'll be making these again!!!

Most Helpful Critical Review
May 22, 2011

With all the flavorful savory ingredients in this recipe I had high hopes and expectations for a real taste sensation, although I must admit I was a little skeptical about achieving that result by baking rather than sautéing. As it turns out, I was right. Both Hubs and I were underwhelmed and thought these were kind of boring. I’d love to try this recipe again, with all its wonderful ingredients, but on the stovetop rather than the oven, where the mushrooms can sauté rather than stew in their juices.

Apr 13, 2009

We thought this was very good. I only gave it a for because I altered the quantities of the ingredients. I used 1/2 onion, 1 clove garlic, 1/2 tsp thyme and 1/4 cup of wine. It went over well with our herb roasted lamb dinner. My husband, who is not keen on mushrooms, very much enjoyed it and even went back for seconds. Its a keeper in our home.

Jun 23, 2011

Excellent! Enjoyed the flavors of the thyme with the portabello mushrooms we used (will also try it with morels)! Yes, I too, would prefer this sauteed, and I have enjoyed this dish both ways! But if you are looking to lose some pounds (as many of us are), or on a diet, baked is the way to go, and with the flavors of the spices, and truly to taste the mushrooms (I use portabellos or morels) this dish cannot be beat. With some ingenuity, anyone can enjoy this recipe as they see fit... But it is obvious to me that the author of this recipe was trying to put forth a very healthy, yet tasty recipe!

Jul 13, 2007

wonderfull, i made this to go along with a rost...i think every one at the table ate more mushrooms then rost!

Jun 13, 2007

This was very good and quick to put together. A nice mushroom side dish. I served it with steak, but have to admit I prefer the texture and meatiness of fried mushrooms with my steak. I will make this again but perhaps not with a steak.

Sep 22, 2007

I thought this was so-so. I much prefer the flavor and texture of sauteed mushrooms. The good thing about this recipe is that it's easy to make.

May 03, 2011

So flavorful!!! These were perfect! I used fresh thyme and just garlic powder. I LOVED these and the wine gives them great flavor...thanks!


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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