This roasted mushroom recipe with meaty cremini mushrooms, garlic, and herbs is an easy side dish for holidays and everyday dinners. I love serving these umami, oven-roasted mushrooms with chicken or steak, and they’re a tasty addition to pizza and pasta, too!
Whether I’m making stuffed mushrooms or adding them to soups, creamy mushroom pasta, or stroganoff, I love mushrooms and all the umami flavor that comes with them.
For this easy roasted mushroom recipe, I toss cremini mushrooms with a version of my favorite homemade garlic butter sauce. Roasting brings out the mushrooms’ meaty texture while locking in the garlicky, herby flavor. The oven method is super easy, and trust me, you won’t want to prepare mushrooms any other way from now on.
Easily adapt this basic roasted mushroom recipe to make Italian mushrooms or roasted mushrooms with Parmesan and pine nuts, or use melted cowboy butter for a Southwest kick.
Things to Love About This Garlicky Roasted Mushroom Recipe
- Savory flavors. Roasted mushrooms have such a delicious depth of flavor and meatiness. Combined with garlic and herb butter, I could eat a whole sheet pan of them!
- Quick and easy. As for the roasting method, it doesn’t get easier. 20 minutes at 450ºF is all it takes.
- Adaptable. With this easy mushroom recipe, you can adapt the herbs, seasonings, and flavors in your butter sauce any way you’d like. The roasting steps stay the same!
You’ll Need These Ingredients
Gather the following ingredients. I’ve included notes here, and you’ll find my full roasted mushroom recipe (with steps and measurements) in the recipe card after the post.
- Butter – Salted or unsalted. Melt the butter beforehand.
- Garlic – Mince or press fresh garlic cloves. If fresh garlic isn’t available, you can substitute 1 tablespoon of jarred garlic or ½ teaspoon of garlic powder per clove.
- Herbs – I use dried thyme and parsley. You can use fresh or dried herbs. If you’re using fresh, you won’t need as much. Try the fresh herb compound butter from my tomahawk steak recipe. Feel free to use any combination of herbs you like, such as rosemary, basil, oregano, or Italian seasoning.
- Mushrooms – I use cremini mushrooms, but you can substitute other mushrooms of your choice. They should be cleaned and dried before using.
Mushrooms: To Wash, or Not to Wash?
You may have heard that you shouldn’t wash mushrooms. The reason for this is that mushrooms can absorb water during the washing process and become soggy.
One easy solution is to wipe the mushrooms clean with a barely damp cloth. Or, if you do rinse your mushrooms, do it quickly under running water or in a bowl of water and dry the mushrooms thoroughly afterward.
Ultimately, it’s a matter of what you’re comfortable with. As long as the mushrooms are clean and dry before they go in the oven, you’ll be good to go.
Recipe Notes
- Try to roast mushrooms that are the same size. If you want a uniform dish where the mushrooms are all roasted evenly, it helps to cut them to roughly the same size before roasting. If you don’t mind having some extra-done mushrooms in the mix, leave some larger and some smaller.
- Sometimes, mushrooms release liquid while they cook. This excess liquid builds up in the roasting pan and can cause the mushrooms to steam instead of roast. Check the mushrooms halfway through the cooking time. If the pan seems liquidy, carefully drain off some of those juices to get a better roast.
- Different mushrooms. Feel free to roast different mushrooms or a mix of mushrooms in this recipe. Keep in mind that larger varieties may need more time to roast, while smaller or more delicate ones cook more quickly. Roasting time also depends on how you cut your mushrooms. Sliced mushrooms may only need 7-8 minutes instead of the recommended 15 minutes.
- Don’t overcook the mushrooms. Be careful not to overcook, or the mushrooms will shrivel up and become tough.
- Make this recipe dairy-free. Use a little olive oil instead of butter for a savory dairy-free version of this mushroom recipe.
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Prep. Preheat the oven to 450˚F.
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Make the garlic butter. Combine the melted butter, garlic, thyme, and parsley in a mixing bowl. Set aside.
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Coat the mushrooms. Spread the mushrooms on a large baking sheet in one single layer. Pour the butter mixture over the mushrooms and season with salt and pepper; toss to evenly coat.
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Roast. Bake for 18-22 minutes, or until tender, stirring the mushrooms halfway through cooking to help them brown evenly on all sides. Remove from the oven and transfer the mushrooms to a serving plate.
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Enjoy. Garnish with parsley and serve.
Calories: 168kcal | Carbohydrates: 8g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 123mg | Potassium: 780mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Roast Mushrooms Like a Pro
Many folks tend to treat mushrooms the same way they would vegetables (see the section above about washing them!). It’s easy to forget that mushrooms are, in fact, not veggies. They’re fungi. As soon as I started preparing and cooking mushrooms with this in mind, the results spoke for themselves.
Unlike roasted vegetables, which I’ll usually coat with olive oil, I prefer to cook mushrooms in butter since they’ll soak it up like a sponge. You’ll toss the mushrooms in garlic butter, spread them out on a baking sheet, and roast:
Storing and Reheating Leftovers
- Refrigerate. Store the roasted mushrooms in an airtight container in the fridge for 3-5 days. Leftover mushrooms make a delicious addition to pasta and pizza, and I love blending leftovers into my creamy roasted mushroom soup.
- Reheat. Warm the mushrooms in a skillet over low heat, and cook just until they’re hot throughout.
- Freeze. You can freeze the roasted mushrooms for up to 3 months. However, frozen mushrooms won’t have quite the same texture after they’re thawed. I’ll usually freeze my leftover mushrooms to add to soups, casseroles, mushroom gravy for Salisbury steak, or other dishes where the texture won’t stand out.
