Preheat the oven to 450°F and clean the mushrooms with a damp paper towel.
Cut each mushroom in half and toss with remaining ingredients in a bowl.
Place them on a large baking sheet, cut side down.
Roast the mushrooms 18-20 minutes, or until tender and slightly browned.
You can use Baby Bella, Cremini, or white mushrooms. To use Portobello mushrooms, cut into 1/2" thick bite-sized pieces.Keep oven-roasted mushrooms refrigerated and use them within 3 days. Reheat them in the oven, air fryer, or on the stovetop. Or add them to soup, salads, or sandwiches.