Roasted Mushrooms with Butter and Garlic

These roasted mushrooms are incredible. Oven-baking brings out their umami flavor and is easier than pan-frying.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 182kcal

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

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.

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.