Earthy, herb-infused, lightly salted, and roasted to perfection, these Roasted Mushrooms are the perfect side or appetizer to serve up at your next get-together!
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
A Healthy Side Dish That’s So Easy to Make!
Have you ever made a side dish out of mushrooms alone? These tasty morsels are often served as part of another recipe. You’ll find mushrooms in sauces, mushrooms in soups, and mushrooms in stir-fries. But they make a wonderful side or appetizer with just a few seasonings, and they’re so easy to make. This recipe is one of the very easiest: roasted mushrooms!
If you enjoy roasting up a pan of veggies, you will adore this recipe. A couple of pounds of mushrooms, some olive oil and butter, and your favorite herbs are all you need. After a short roast in the oven, these mushrooms are flavorful, deeply browned, tender, and ready to go!
Is It Better to Roast or Sauté Mushrooms?
This depends on your taste and the menu you’re serving. Both are great ways to prepare mushrooms! Both ways are good for evaporating excess moisture out of the mushrooms and creating a tasty, flavorful dish. One really nice thing about roasting is that it is a fairly hands-off method, which leaves you free to work on other recipes or just relax.
The Ingredients You’ll Need
While you can make adjustments according to your taste and dietary needs, the basics for this recipe are mushrooms, some oil and/or butter, and a few simple seasonings. Let’s take a look:
- Butter: In order to toss the mushrooms in the seasoning mixture, you’ll want to melt the butter before adding it to the recipe.
- Olive Oil: Or another cooking oil of your choice, like avocado oil.
- Salt and Pepper
- Garlic: Using fresh garlic will give you the most amount of flavor!
- Herbs: You can use fresh or dried herbs. I like to use fresh minced rosemary and fresh minced thyme.
- Mushrooms: Baby portobello mushrooms, cleaned and with the stems trimmed.
Let’s Make Roasted Mushrooms!
This easy roasting method is sure to become a favorite – all you have to do is toss the cleaned mushrooms with the seasoning mixture, and bake until done. Here’s the skinny:
- Prep the Oven and Mushrooms. First, make sure to preheat the oven to 400°F. While it heats, whisk the melted butter, garlic, olive oil, salt, pepper, and herbs in a big mixing bowl. Make sure your mushrooms are cleaned and dried, and toss them with the seasoning mixture to coat.
- Bake. Spread the mushrooms out on a large rimmed baking sheet, and bake for 20-25 minutes or until the mushrooms are tender.
- Enjoy! Serve the roasted mushrooms with a garnish of fresh thyme or parsley, if desired.
How Do You Keep Mushrooms from Getting Soggy in the Oven?
Okay, so the main problem with mushrooms in recipes usually boils down to one thing: excess moisture. Mushrooms have a lot of water in them, and when the mushrooms are heated up, that water usually ends up in your dish.
But if you’re roasting mushrooms, you really want a roasty, almost crispy result. So what do you do? In general, baking at a high temperature (I like to bake at 400°F) helps to evaporate excess moisture just fine. However, if you check your mushrooms and realize that they are too liquidy, just carefully take the pan and drain the excess moisture. Easy!
Helpful Hints
Want some more info about making this recipe? I’ve got you covered! These helpful tips will ensure that your roasted mushrooms turn out just right.
- Oil and Butter: You can use all olive oil (or avocado oil) instead of a butter and olive oil combination, but I love the flavor that butter brings to the mushrooms.
- Garlic: Fresh garlic will give you the best flavor, by far. You could still definitely use garlic powder or garlic from a jar, but if you have time to mince or press some fresh garlic, it will be a major boost in the overall taste of the dish.
- Washing the Mushrooms: While you may have heard that washing mushrooms can make them soggy, this advice is now considered outdated. Several major chefs and institutions have tested it out, and agree that a quick wash under running water is helpful for removing dirt and won’t add too much water to the mushrooms. Pat them dry for the best results.
What to Serve with Roasted Mushrooms
When it comes to options for serving roasted mushrooms, you’re basically a lottery winner. The culinary world is your oyster! (And actually, oysters wouldn’t be a bad idea.) Here are just a few ways to serve this simple, wholesome dish.
- With Beef: Naturally, beef tops the list here – beef and mushrooms are just a classic combo, right? Grill up your favorite steak, or do something a little more down home and make this Cracker Barrel Meatloaf copycat. Yum. Or how about with this Juicy Flank Steak!
- With Chicken: Baked chicken, fried chicken, stewed chicken… basically, any chicken dish is great with a side of roasted mushrooms. The rosemary and thyme go especially well with this Best Baked Chicken!
- With an Omelette: For a meatless option, I’m crazy about making Tortilla Española, a simple and hearty Spanish omelet with potatoes. As you can imagine, these meaty mushrooms go beautifully with a potato and egg dish!
Storing and Reheating
You probably won’t have any leftovers to deal with, since these tasty mushrooms are so addictively good. If you do have a few, just store them in an airtight container in the fridge, for up to 5 days.
To reheat, throw the mushrooms in a skillet over low to medium heat and stir often as they heat up. Don’t overcook them – make sure to stop once they’re hot. Overcooking roasted mushrooms will make them rubbery.
Can I Freeze These?
You can freeze cooked mushrooms with some success, unlike raw mushrooms which usually turn out mushy and slimy when frozen and thawed.
To freeze these, place them on a clean baking sheet or plate, and stick them in your freezer for an hour or two. Once they’re frozen solid, transfer the mushrooms to a freezer bag and store in the freezer for 3 – 6 months. Reheat directly from frozen.
Easy Roasted Mushrooms
Ingredients
- ¼ cup melted butter
- 3 cloves garlic, finely minced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh minced rosemary, or 1/4 teaspoon dried
- 1 teaspoon fresh minced thyme, or 1/4 teaspoon dried
- 32 oz baby portobello mushrooms, cleaned with the stems trimmed
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 400°F.
- Whisk the butter, garlic, olive oil, salt, pepper, rosemary, and thyme together in a large bowl then toss in the mushrooms to coat completely.
- Spread the mushrooms out on a 12×16-inch baking pan then bake for 20-25 minutes or until the mushrooms are tender.
- Serve with fresh thyme or parsley for garnish if desired.
Notes
- Storage: Store leftovers in an airtight container, in the fridge, for up to 5 days.
- Oil and Butter: You can use all olive oil (or avocado oil) instead of a butter and olive oil combination, but I love the flavor butter brings to the mushrooms.
- Garlic: Fresh garlic will give you the best flavor, by far. You could still definitely use garlic powder or garlic from a jar, but if you have time to mince or press some fresh garlic, it will be a major boost in the overall taste of the dish.
- Washing the Mushrooms: While you may have heard that washing mushrooms can make them soggy, this advice is now considered outdated. Several major chefs and institutions have tested it out, and agree that a quick wash under running water is helpful for removing dirt and won’t add too much water to the mushrooms. Pat them dry for the best results.
Nutrition
Categories:
More Healthy Side Dishes
- Sautéed Green Beans with Garlic
- Calabacitas Recipe (Mexican Squash)
- Ranch Style Beans
- Crispy Baked Sweet Potato Fries
- Sautéed Brussels Sprouts with Balsamic Glaze
- Watermelon Feta Salad with Mint
- Air Fryer Asparagus
Post may contain affiliate links. Read my disclosure policy.
