These roasted mushrooms are incredible. Oven-baking brings out their umami flavor and is easier than pan-frying, and the butter greatly enhances them.
This easy 30-minute roasted mushrooms recipe is perfect for weeknights. The mushrooms add a deep, earthy flavor to any meal, pair well with almost any main course, and can also be served with eggs for a meatless meal. The leftovers are just as good as the freshly cooked dish.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Baby Bella mushrooms: I love their firm, meaty texture and flavor. It's fine to use white mushrooms in this recipe. However, Baby Bella mushrooms are slightly more flavorful.
- Olive oil spray: I use spray for convenience - it's easier to coat the mushrooms in it. You can coat the mushrooms with olive oil instead of spraying them. Drizzle them with the oil, and then use your hands to coat them. However, a spray works best for the second coating of oil after seasoning the mushrooms. Feel free to use an oil with a higher smoke point, such as avocado oil.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. You can add more spices, including onion powder, dried oregano, and ground cumin. Add ½ teaspoon of any additional spice, but only ¼ teaspoon of cumin, which is quite potent.
- To finish: Melted butter and chopped cilantro. The cilantro is optional - I use it for garnish when I have it, but it's fine to skip it. Sometimes, I sprinkle the finished dish with grated Parmesan cheese, as shown in the photo below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Wipe the mushrooms clean and cut them in half. Arrange them in a single layer on a rimmed, parchment-lined baking sheet. Spray them with olive oil, season them, and spray them with more oil.
Bake the mushrooms (uncovered) until they are browned and tender, for about 20 minutes in a preheated 425°F oven.
Toss the mushrooms in melted butter, top with cilantro (if using), and serve.
Recipe Tips
- There's no need to flip the mushrooms midway through baking. Leaving them undisturbed promotes beautiful browning. In fact, I almost always roast veggies undisturbed - see these recipes for roasted peppers and roasted cabbage, for example.
- Mushrooms absorb a lot of oil, so please don’t try to skimp. Spray them liberally.
- 1.5 pounds of mushrooms may seem like a lot, but mushrooms shrink considerably when cooked, so this recipe makes about four servings. The cooked weight is about one pound.
- You can skip the butter. The photo below shows the mushrooms fresh out of the oven without any butter. They are delicious! However, the butter does greatly enhance them.
Serving Suggestions
Roasted mushrooms are incredibly versatile. They pair well with meat, poultry, and seafood. I often pair them with one of the following:
- New York strip steak
- Reverse-seared steak
- Roasted rack of lamb (both dishes utilize a 425°F oven)
- Baked white fish (also uses a 425°F oven)
- Pan-fried salmon
- They make a great topping for burgers like these turkey burgers
- Oven chicken kabobs or grilled chicken skewers (as shown in the photo below)
You can also use these mushrooms as part of a meatless meal and serve them with fried or poached eggs.
Storing and Using the Leftovers
This is one of those dishes where the leftovers are just as good as the freshly prepared dish. You can keep them in a sealed container (as shown in the photo below) in the fridge for up to four days and enjoy them cold (like antipasti) or reheat them covered in the microwave.
You can also freeze the leftovers. Cool them completely, place them in a freezer-safe container or bag, and store them for up to three months. Thaw them overnight in the fridge before reheating.
Apart from using the leftovers as a reheated side dish, you can add them cold to salads (like this spinach salad), chop and mix them into an omelet (like this egg white omelette), or top them with cheese and briefly melt the cheese in the microwave (similar to this mushroom casserole).
Recipe Card
Roasted Mushrooms with Butter and Garlic
Video
Ingredients
- 1.5 pounds Baby Bella mushrooms
- Olive oil spray - extra virgin; about 3 tablespoons of oil; see notes below
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons cilantro - optional, chopped, for garnish
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Spray the parchment with olive oil.
- Wipe the mushrooms clean with damp paper towels (or quickly rinse and dry them). Cut them in half. You can leave the stems on, trimming any fibrous or dirty ends.
- Arrange the mushrooms in a single layer on the prepared baking sheet. Spray them liberally with olive oil (equaling about 2 tablespoons) and sprinkle them with salt, pepper, garlic powder, and dried thyme. Coat the mushrooms with a second layer of olive oil (equaling about 1 tablespoon).
- Place the mushrooms in the preheated oven. Roast them, undisturbed, until browned and tender, for about 20 minutes.
- Remove the mushrooms from the oven and turn the oven off. Melt 2 tablespoons of butter in a large microwave-safe bowl. Add the roasted mushrooms and turn to coat.
- Transfer the mushrooms to a serving plate. Taste and decide if you’d like to sprinkle them with additional salt. Sprinkle them with chopped cilantro (if using) and serve.
Notes
- There's no need to flip the mushrooms midway through baking. Leaving them undisturbed promotes beautiful browning.
- Mushrooms absorb a lot of oil, so please don’t try to skimp. Spray them liberally.
- 1.5 pounds of mushrooms may seem like a lot, but mushrooms shrink considerably when cooked, so this recipe makes about four servings. The cooked weight is about one pound.
- It's fine to use white mushrooms in this recipe. However, Baby Bella mushrooms are slightly more flavorful.
- I use extra virgin olive oil. Feel free to use an oil with a higher smoke point, such as avocado oil.
- This is one of those dishes where the leftovers are just as good as the freshly prepared dish. You can keep them in a sealed container in the fridge for up to four days and enjoy them cold (like antipasti) or reheat them covered in the microwave.
- You can also freeze the leftovers. Cool them completely, place them in a freezer-safe container or bag, and store them for up to three months. Thaw them overnight in the fridge before reheating.
- Apart from using the leftovers as a reheated side dish, you can add them cold to salads, chop and mix them into an omelet, or top them with cheese and briefly melt the cheese in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Brianna says
Wow! I made it last night, doubled the recipe yet it’s all gone, and I can’t wait to make it again! Already added mushrooms to my weekly shopping list!
Vered DeLeeuw says
I'm so glad you like this recipe, Brianna! Thank you for taking the time to leave a comment.
Paulo says
The recipe is so simple but the meal is just bang full of flavour. The butter certainly enhances the dish and the garlic adds a superb additional flavour. Next time I might add a little mustard to see if this will make an additional change. Thanks for the recipe!!
Vered DeLeeuw says
Thanks for the comment, Paulo! Glad you liked it. 🙂