These roasted mushrooms are drizzled with a garlic and herb butter, then baked at high heat until tender. A super easy side dish that always gets rave reviews!
Roasted mushrooms make for a delicious appetizer, or serve them up as a side dish alongside bacon wrapped chicken and mashed potatoes for a memorable meal.
Whenever I go to a steakhouse, I order the garlic butter mushrooms, they’re one of my all-time favorite side dishes. I make my own steakhouse style mushrooms at home with this super easy roasted mushrooms recipe. The recipe takes just 5 minutes to put together which is always a plus!
Roasted mushrooms ingredients
This recipe consists of fresh whole mushrooms, butter, garlic, Italian seasoning, olive oil, salt, pepper and parsley.
How do you make roasted mushrooms?
This recipe starts with whole mushrooms, you can choose whatever variety you like. I typically use button or cremini mushrooms, but you can also use a blend of wild mushrooms. The mushrooms are coated in a savory mixture of garlic, butter, olive oil and herbs, and then they go into the oven to roast.
Tips for the perfect dish
- You can slice or halve your mushrooms if you prefer for them to be in smaller pieces; simply reduce the baking time accordingly.
- I use an Italian seasoning blend to flavor my mushrooms which is a mixture of garlic powder and dried basil, rosemary, oregano and parsley. If you don’t have dried Italian seasoning on hand, you can substitute an equal amount of your favorite dried herb.
- These mushrooms are best served immediately.
- I typically serve roasted mushrooms as a stand alone side dish, but you can also put out a bowl of them with toothpicks for an easy appetizer.
Recipe FAQs
he best way to clean mushrooms is to use a damp paper towel to gently rub each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.
I roast my mushrooms at 425 degrees F for about 20 minutes. That time assumes that you’re using standard sized button mushrooms. If your mushrooms are on the smaller side, start checking them around the 15 minute mark. If your mushrooms are larger, they could take 25 minutes to become tender.
Mushrooms are full of nutrients including antioxidants, Vitamin B, Copper and Potassium. Mushrooms are low in calorie, low sodium and low in carbohydrates. In this particular recipe, the mushrooms are coated in butter which isn’t the healthiest option. If you’re looking to reduce the calories, you can cut the amount of butter in half.
Roasted mushroom variations
While these mushrooms are great as-is, you can add all different ingredients and flavorings to dress them up a bit.
- Cheese: Add a sprinkle of parmesan or white cheddar cheese during the last 5 minutes of the roasting time.
- Onions: Add sliced onion to the pan along with the raw mushrooms.
- Balsamic: Add 1 tablespoon of balsamic vinegar to the butter mixture.
- Thyme: Use fresh thyme leaves instead of chopped parsley.
- Asparagus: Add 1/2 pound of asparagus stalks cut into 2 inch pieces.
- Sun Dried Tomatoes: Stir in chopped oil-packed sun dried tomatoes right before serving.
I make these roasted mushrooms almost every week, and they’re always a huge hit. Even my kids enjoy them!
More fabulous side dish ideas
Roasted Mushrooms in Garlic Butter
Ingredients
- 2 pounds whole mushrooms cleaned and stems trimmed
- 4 tablespoons butter melted
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- salt and pepper to taste
- cooking spray
- 2 tablespoons chopped fresh herbs I used parsley
Instructions
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Arrange the mushrooms in a single layer on the sheet pan.
- In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
- Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
- Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
- Sprinkle with fresh herbs, then serve immediately.
Notes
- You can slice or halve your mushrooms if you prefer for them to be in smaller pieces; simply reduce the baking time accordingly.
- I use an Italian seasoning blend to flavor my mushrooms which is a mixture of garlic powder and dried basil, rosemary, oregano and parsley. If you don’t have dried Italian seasoning on hand, you can substitute an equal amount of your favorite dried herb.
Nancy says
What a lovely way to cook mushrooms. So tender and flavourful
MacKenzie says
This tasted like something you would order at a fancy steak house. The mushrooms turned out so flavorful and delicious.
Mirlene says
The garlic herb butter was very tasty over these mushrooms. I couldve eaten the whole side dish but saved some for my family!
Anjali says
This is such a easy and tasty side dish! We served it alongside pasta for dinner and it was great!
Kathleen says
Super easy and quick to make these fantastic flavored mushrooms. They are a great accompaniment to any meal.
Jenni says
Easy and delicious! I only had 10 oz of mushrooms, but I kept all the other measurements the same, and it was perfect. So, I think I’ll double the sauce ingredients if I have a full pound of mushrooms next time. I added about a tablespoon of white wine to the sauce, because I think white wine goes well with mushrooms. It also needed a bit more salt to taste at the end, probably because I used unsalted butter. When prepping the ingredients, I melted the butter in a medium mixing bowl in the microwave. Then I mixed the other sauce ingredients in with the butter in the same bowl. Finally I added the mushrooms and used a big spoon to coat them evenly in the sauce, before pouring it all onto a baking tray that I had lined with foil and sprayed with cooking spray for easier cleanup. The fresh parsley at the end is a must, it really brightens up the flavors. This one is a keeper, for sure! Thank you!
Lida says
Hi can these be made ahead of time ?
Sara says
Yes that’s fine!
Lisa says
We enjoyed these as an appetizer with a nice white wine.
andrew crompton says
quick easy and tasty
Gary Allen says
These were delicious. But I did have to make some adjustments. I’m a novice cook so maybe everything would have worked out but following the recipe exactly-but what I did was
1. I only had a pound of white mushrooms
2. I made the herb butter as the recipe says even though I only had half as many mushrooms.
3. I put the mushrooms and the herb butter into a plastic bag to coat them. But there did not seem to be be anywhere near enough butter to coat even my one pound of mushrooms.
4. So I made another portion of the herb butter to coat the mushrooms. That worked great!!
5. Placed the mushrooms in a baking pan and then made a third portion of the herb butter to drizzle over the mushrooms.
So I ended up making three times the amount of herb butter for only one pound of mushrooms. They were delicious.
Harsha Vardhan S says
Awesome!!!!
Simple and easy to prepare. I have added little pepper and chat powered to the same prepration and topped with cheese at the end.
Lori McGinley says
AMAZING!