These roasted mushrooms in garlic butter are an effortless, flavor-packed side dish perfect for any meal.
Bursting with umami, they’re coated in a fragrant blend of garlic, herbs, and healthy fats, offering a fiber-rich, plant-based boost with minimal carbs.
Quick to prepare and oven-roasted to perfection, they’re a satisfying, versatile addition to weeknight dinners or meal prep.
Mushrooms Garlic Butter
Equipment
- 1 sheet pan (standard size)
- 1 Small Mixing Bowl
- 1 Whisk or Fork
- 1 – Spatula or spoon
- Cooking spray
Ingredients
- 2 lb whole mushrooms cleaned and trimmed
- 4 tbsp butter melted
- 2 tsp garlic minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 2 tbsp fresh herbs chopped (parsley recommended)
- Cooking spray for greasing the pan
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a sheet pan by lightly coating it with cooking spray. This ensures the mushrooms won’t stick and will roast evenly, developing a rich, golden-brown exterior.
- Arrange the mushrooms: Place the cleaned, trimmed mushrooms in a single layer on the prepared sheet pan. Ensuring they aren’t overcrowded allows the heat to circulate properly, giving each mushroom a tender yet slightly caramelized texture.
- Prepare the garlic butter mixture: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, olive oil, salt, and pepper. Whisk until smooth. This aromatic mixture will coat the mushrooms, infusing them with savory flavor and a subtle herbal aroma.
- Coat the mushrooms: Drizzle the garlic butter mixture evenly over the mushrooms. Use a spatula or spoon to gently toss them, making sure every mushroom is fully coated. This step helps maximize flavor while allowing the butter to soak into the mushrooms as they roast.
- Roast the mushrooms: Place the sheet pan in the preheated oven and bake for 15–20 minutes. Halfway through cooking, stir the mushrooms to ensure even roasting and browning. The mushrooms are done when they are tender, juicy, and lightly golden on the edges.
- Add fresh herbs and serve: Once roasted, sprinkle the chopped fresh herbs, such as parsley, over the mushrooms. Serve immediately as a side dish or topping. The fresh herbs brighten the dish, adding a pop of color and a fresh, fragrant finish.
Notes
- Use fresh, firm mushrooms for best texture and flavor; avoid mushrooms that are soft or spotted.
- Whole mushrooms roast best, but you can halve or slice them for faster cooking.
- Tossing mushrooms halfway through roasting ensures even browning and prevents sticking.
- Fresh herbs like parsley, thyme, or chives add brightness; add just before serving.
- Butter and olive oil together give a richer flavor and prevent mushrooms from drying out.
- Italian seasoning can be substituted with your favorite herb blend if unavailable.
Chef’s Secrets: Expert Flavor Tips
The key to perfectly roasted mushrooms lies in simplicity and timing. Always use a combination of butter and olive oil: butter adds richness and flavor, while olive oil prevents the mushrooms from burning at high heat.
Don’t overcrowd the pan, as crowded mushrooms steam rather than roast, losing their caramelized edges.
For an extra burst of umami, sprinkle a pinch of smoked paprika or nutritional yeast before roasting.
Tossing the mushrooms gently halfway through cooking ensures uniform color and texture.
Lastly, always finish with fresh herbs; they add vibrant aroma and a pop of freshness that elevates this simple side dish.
Serving Suggestions: How To Enjoy Best
These garlic butter mushrooms pair wonderfully with roasted meats, grilled chicken, or pan-seared fish, making them an ideal side dish for dinner.
They also shine atop pasta, risotto, or a baked potato for a vegetarian-friendly option.
For brunch or appetizer platters, serve them with crusty bread or a creamy dipping sauce.
Because they are flavorful yet light, these mushrooms can complement heavier main courses without overpowering them.
Storage Tips: Keep Mushrooms Fresh
Leftover roasted mushrooms store well in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm them in a skillet over medium heat to restore their texture and flavor; avoid microwaving, which can make them soggy.
You can also freeze them for up to one month—place cooled mushrooms in a freezer-safe container or bag.
When ready to use, thaw overnight in the fridge and reheat slowly on the stovetop to maintain their buttery taste and firm texture.
Frequently Asked Questions
1. Can I use other mushroom types?
Yes! Cremini, button, or baby bella mushrooms work beautifully.
Wild mushrooms like shiitake or maitake also add depth of flavor but may need slightly less cooking time.
2. Should I peel the mushrooms?
No need to peel—simply clean them with a damp cloth or quick rinse.
Peeling is optional and usually unnecessary unless the skin is tough or damaged.
3. Can I make this vegan?
Absolutely! Replace the butter with a plant-based margarine or coconut oil while keeping the olive oil.
The mushrooms remain tender and flavorful.
4. Can I prepare this ahead of time?
You can prep the mushrooms and garlic butter mixture ahead, then store separately in the fridge.
Assemble and roast just before serving to keep them fresh and tender.
5. How do I avoid soggy mushrooms?
Avoid overcrowding the pan and make sure the mushrooms are dry before roasting.
High heat (425°F) helps them caramelize rather than release excess moisture and steam.
