Baked Mushrooms with Lemon and Gruyere - The Produce Moms

This post is sponsored by Monterey Mushrooms®. 

Baked Mushrooms Are A Quick, Easy Side Dish You’ll Want To Have On Hand 

Looking for a quick and easy side dish? Baked Mushrooms with Lemon and Gruyere is your answer! Mix together a few simple ingredients and pop it in the oven for 15 minutes and just like that, you have an enticing side that pairs well with countless other dishes. 

The distinctive, earthy flavors of the mushrooms are accented with citrus notes. Gruyere cheese adds a creamy, nutty flavor. Thyme adds a subtle aromatic note that rounds out the flavors. 

Serve baked mushrooms on the side of chicken, pork, steak, or fish. Add on top of pizza or even on salads. This dish is elegant enough to serve at dinner parties but also approachable enough to serve at weeknight family meals.

Baked Mushrooms with Lemon and Gruyere

More Mushrooms, Please! Why You Should Add More Mushrooms To Your Daily Diet

Mushrooms contain selenium, a trace mineral that helps remove free radicals linked to cancer, heart problems, inflammation, and premature aging. Selenium is also an immune system booster, helps the thyroid gland to function properly, and fosters brain development. 

In addition to selenium, mushrooms contain a significant amount of fiber, potassium, B vitamins, and antioxidants. You are doing your body and mind a big favor anytime you add mushrooms to your meal!

Monterey Mushrooms® “High Vitamin D” mushrooms are unique in that they are one of the only sources of vitamin D found in the produce department! Monterey Mushrooms® teamed up with the U.S Department of Agriculture to replicate vitamin D-rich sunlight indoors. When mushrooms are exposed to this light, their penetrable tissue responds similarly to the way people do: by increasing vitamin D content. 

As a result, Monterey Mushrooms® “High Vitamin D” mushrooms are an excellent source of vitamin D — a vitamin that many people are deficient in. Eating a dozen of their medium-sized “High Vitamin D” mushrooms provides all the vitamin D you need in a day.

Vitamin D Monterey Mushrooms Nutrients

Learn more about High Vitamin D Mushrooms here. 

Free eBook: 15 Mushroom Recipes For An Extra Kick of Vitamin D

Print Recipe
Baked Mushrooms with Lemon and Gruyere
Baked Mushrooms with Lemon and Gruyere
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dishes
Cuisine Gluten-Free, Vegetarian
Cook Time 15 minutes
Servings
Ingredients
  • 2 8 oz pkg Monterey Mushrooms®, sliced (White or Baby Bellas)
  • 1 lemon, zest and juice
  • 3 tbsp avocado oil
  • 3 cloves garlic smashed
  • 1/2 red onion thinnly sliced
  • 1/4 cup gruyere shredded
  • salt and pepper to taste
  • 5-6 sprigs fresh thyme plus more to garnish
Course Side Dishes
Cuisine Gluten-Free, Vegetarian
Cook Time 15 minutes
Servings
Ingredients
  • 2 8 oz pkg Monterey Mushrooms®, sliced (White or Baby Bellas)
  • 1 lemon, zest and juice
  • 3 tbsp avocado oil
  • 3 cloves garlic smashed
  • 1/2 red onion thinnly sliced
  • 1/4 cup gruyere shredded
  • salt and pepper to taste
  • 5-6 sprigs fresh thyme plus more to garnish
Baked Mushrooms with Lemon and Gruyere
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients in a large bowl until mushrooms are evenly coated.
  3. Place ingredients in a cast-iron skillet and bake for 15 minutes.
  4. Remove from the oven and garnish with additional thyme sprigs.
Recipe Notes

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Look for High Vitamin D mushrooms from Monterey Mushrooms® at your local grocery store. Store locator. 

What’s your favorite way to prepare mushrooms? Share in the comments below or tag us in your recipe photos on Instagram @theproducemoms and @montereymushrooms. 

Follow our Mushroom Pinterest Board for more mushroom recipes. 

Baked Mushrooms with Lemon and Gruyere

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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