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Mushrooms Garlic Butter

Helen T. Patterson
Tender mushrooms roasted in a fragrant garlic butter and herb mixture, offering a quick, nutritious, and versatile side dish perfect for weeknight meals or special occasions.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6

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.