Crispy Roasted Mushrooms

Prep time:
Cook time:
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Serves: makes ⅓ cup
A lovely, gluten-free stand-in for croutons in salad, these crispy roasted mushrooms are also a great garnish in soups.


  • 8 ounces (224 grams) crimini mushrooms, sliced thin
  • Extra virgin olive oil, for drizzling
  • Sea salt, to taste


  1. Preheat the oven to 300F. Line a rimmed baking pan with parchment paper; set aside.
  2. Add the mushrooms to a medium bowl. Drizzle with a bit of olive oil, just enough to coat the mushrooms. Season with salt, and toss well to mix. Spread in a single layer onto the prepared sheet pan. Bake for 1 hour and 15 minutes, give the mushrooms a stir, and bake for 45 to 60 minutes more, until crisp.
  3. Let the mushrooms cool completely before using, or you can store cooled mushrooms in a tightly sealed container in the fridge for up to 2 weeks.