Herb Roasted Mushrooms & Apples

Sheet-pan roasting pairs earthy cremini with crisp Honeycrisp apples in a simple American autumn dinner. Fresh thyme and rosemary perfume the pan, while a light Dijon-cider finish keeps the mix savory-sweet and bright.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 285 cal
• 7g protein
• 34g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.5 lb cremini mushrooms
• 3 medium Honeycrisp apples
• 1 large red onion
• 8 fresh thyme sprigs
• 3 sprigs fresh rosemary
• 1/3 cup chopped fresh parsley
• 5 garlic cloves
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 lemon
• 4 slices crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Wipe the mushrooms clean and halve or quarter them so pieces are roughly bite-size and even.
3. 3Core the apples and cut into thick wedges, leaving the skins on for color and structure.
4. 4Slice the red onion into sturdy wedges and smash the garlic cloves, keeping them mostly whole so they roast gently.
5. 5In a large bowl toss the mushrooms, apples, onion, and garlic with olive oil, Dijon, apple cider vinegar, salt, and black pepper until everything is lightly coated.
6. 6Spread the mixture in a single layer on the sheet pan and tuck the thyme and rosemary sprigs throughout so the herbs perfume the pan as it roasts.
7. 7Roast for 18 minutes, then stir and flip the pieces so the cut sides can caramelize.
8. 8Continue roasting 12 to 15 minutes more until the mushrooms are deeply browned, the apples are tender with golden edges, and the onion is soft and sweet.
9. 9Remove the woody herb stems, squeeze fresh lemon over the pan, and shower with chopped parsley.
10. 10Taste and adjust salt or pepper, then pile onto plates with warm crusty bread to catch the pan juices.
11. 11Serve immediately while the mushrooms are still sizzling and the apples hold their shape.