Garlic Butter Roasted Mushrooms
These Garlic Butter Roasted Mushrooms are a simple side dish that’s packed with flavor. It’s perfect for the holidays, special occasions, or a weeknight dinner.
Why You’ll Love This
- It’s an easy side dish that comes together in minutes!
- It’s rich in flavor with minimal ingredients. The garlic butter sauce takes these mushrooms to another level!
- It’s fancy enough for a dinner party or simple enough for a family dinner.
- They are vegetarian, gluten free, keto, or low carb.
A few of our other favorite side dishes to make are Creamy Garlic Herb Mashed Potatoes, Macaroni Salad, Buttermilk Fried Okra, Mac And Cheese Recipe, Whole Roasted Carrots, and Greek Salad with Pepperoncini.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Garlic Butter Roasted Mushrooms
Tip
DO NOT wash mushrooms with water. Use a mushroom brush or damp paper towel to wipe off the debris. Mushrooms are porous and will soak up water, which makes them steam not roast while cooking.
What to Serve with Mushrooms
These whole roasted mushrooms recipe pair perfectly with just about any main course such as meatloaf, top round roast, roasted chicken, or pork.
Tips
- If you must rinse the mushrooms with water, dry them thoroughly.
- Use a rimmed baking sheet instead of a baking dish with higher sides. This allows for even heat distribution.
- If you want to slice, halve, or quarter the mushrooms, reduce the cooking time.
- I prefer cremini mushrooms (baby bellas) for more flavor, but you can use white button mushrooms, portobello, shiitake, oyster, or wild. If using larger mushrooms you can quarter them.
Variations
- Use your choice of fresh herbs.
- Add a squeeze of fresh lemon juice after they are cooked.
- Hit them with a sprinkle of fresh parmesan cheese when they come out of the oven.
FAQs
Mushrooms do emit moisture as they cook. Roast them at a high temperature and make sure they are not crowded in the baking pan. Leave room around the mushrooms to allow the moisture to evaporate.
These garlic butter roasted mushrooms are best served immediately. But if you have leftovers, let them cool completely, place them in an airtight container, and refrigerate for up to 3 days. Reheat in a 350 degree F oven until warmed through. They can be reheated in the microwave but they tend to be a little soggy, they are best when reheated in the oven.
Raw mushrooms tend to become rubbery when frozen, so cooking them first is recommended. I suggest letting them cool completely, place them on a parchment paper lined baking sheet in a single layer, and freezing until firm. Transfer them to a freezer safe container or bag and freeze for up to 3 months.
More Side Dish Recipe
Garlic Butter Roasted Mushrooms Recipe
Ingredients
- 2 lbs Whole Cremini mushrooms or white button mushrooms
- 1 tbsp Olive oil or cooking spray
- 1/4 cup Unsalted butter melted
- 4 cloves Garlic
- 1 tsp Fresh thyme or dried thyme
- 2 tbsp Fresh parsley chopped, divided
- 1/2 tsp Kosher salt or more to taste
- 1/2 tsp Black pepper
Instructions
- Preheat oven to 425 degrees F. Clean the mushrooms and trim the stems slightly. Brush a baking sheet with 1 tablespoon of olive oil or spray with cooking spray. Place the mushrooms on the prepared baking pan.1 tbsp Olive oil, 2 lbs Whole Cremini mushrooms
- In a small bowl whisk together the melted butter, minced garlic, thyme, 1 tablespoon of parsley, kosher salt, and black pepper. Drizzle the garlic butter mixture over the mushrooms, toss to coat evenly then spread them out into a single layer.1/4 cup Unsalted butter, 4 cloves Garlic, 1 tsp Fresh thyme, 2 tbsp Fresh parsley, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
- Bake for 20-25 minutes, tossing halfway through cooking time, or until browned and tender to your liking. Garnish with the reserved 1 tablespoon of parsley and serve immediately.