Perfect Roasted Mushrooms
Roasted mushrooms will forever be one of my favorite sides! The oven transforms mushrooms, intensifying their flavor, caramelizing the sugars, and browning the outsides, all with little effort from you! Of all the ways to cook mushrooms, roasting is high on my list! My recipe is easy and delicious with olive oil, garlic, and fresh herbs. The trick is to stir your garlic with the mushrooms at the end. This way, the garlic doesn’t overcook or turn bitter. Roasting mushrooms in the oven takes 30 to 40 minutes. If you are short on time, I highly recommend cooking them on the stove. Use my favorite skillet recipe for cooking mushrooms, which is ready in about 20 minutes. Key Ingredients Mushrooms: Use your favorite variety of mushrooms. I used cremini mushrooms in our photos, but white button, portobello, and wild mushrooms will all work. When roasting mushrooms, cut them so they are all similar in size. Olive oil: I love olive oil for this recipe, but you can use avocado oil or a combination of oil and melted butter for a different flavor. Bay leaves and thyme: I love infusing extra flavor into my mushrooms, so I roast them with a few bay leaves and fresh thyme. Rosemary or sage is lovely, too. Garlic: Use fresh garlic, but only add it towards the end of roasting. This way, the garlic won’t burn. Mushrooms: Use your favorite variety of mushrooms. I used cremini mushrooms in our photos, but white button, portobello, and wild mushrooms will all work. When roasting mushrooms, cut them so they are all similar in size. Olive oil: I love olive oil for this recipe, but you can use avocado oil or a combination of oil and melted butter for a different flavor. Bay leaves and thyme: I love infusing extra flavor into my mushrooms, so I roast them with a few bay leaves and fresh thyme. Rosemary or sage is lovely, too. Garlic: Use fresh garlic, but only add it towards the end of roasting. This way, the garlic won’t burn. My roasted mushrooms recipe is a two-part process. First, toss your mushrooms with olive oil and herbs (in our photo, there’s fresh thyme and bay leaves). Then, let that roast in the oven until the mushrooms begin to brown before stirring in minced garlic, salt, and pepper. After another 5 to 10 minutes in the oven, the mushrooms will be golden brown and delicious. Stirring the garlic in towards the end prevents it from over-browning, which can make the garlic taste bitter. Also, I prefer adding my salt towards the end of cooking. Since salt brings out moisture, salting mushrooms too early causes them to release liquid, which means they will steam in the oven instead of roast. Adding the salt later guarantees that your mushrooms will be golden brown, not at all squeaky, and well seasoned. I use the same trick when roasting zucchini. Perfect Roasted Mushrooms PREP 10 mins COOK 35 mins TOTAL 45 mins PREP 10 mins COOK 35 mins TOTAL 45 mins Roast mushrooms to perfection with this easy recipe. Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives them a head start in the oven before stirring garlic, salt, and pepper. This way, the mushrooms brown, and the garlic does not overcook. To see how we cook mushrooms on the stove, here’s my favorite stovetop mushrooms recipe (I love the garlic butter at the end). Makes 4 servings Watch Us Make the Recipe You Will Need 1 pound mushrooms 2 tablespoons olive oil 2 to 3 bay leaves 3 sprigs fresh thyme 2 cloves garlic 1/4 teaspoon fine sea salt, plus more as needed 1/4 teaspoon fresh ground black pepper Chopped fresh chives, fresh grated lemon zest, and butter, optional Directions 1Preheat the oven to 400°F (204°C). Line a large baking sheet with aluminum foil or use a nonstick baking mat. 2Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello mushrooms, cut into 1/4-inch cubes. 3Add the mushrooms to the baking sheet with olive oil, bay leaves, and thyme. Toss until the mushrooms are well coated. Don’t worry if all the oil you just added disappears. As they cook, the mushrooms will release the oil. 4Spread the mushrooms and herbs into one layer, then roast, stirring a few times, until mostly browned and any liquid released from the mushrooms evaporates from the pan, 20 to 25 minutes. 5Stir in the garlic, salt, and pepper, then roast for another 5 to 10 minutes or until the garlic toasts and the mushrooms brown. Serve tossed with chives, lemon zest, and butter (optional). 1Preheat the oven to 400°F (204°C). Line a large baking sheet with aluminum foil or use a nonstick baking mat. 2Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello mushrooms, cut into 1/4-inch cubes. 3Add the mushrooms to the baking sheet with olive oil, bay leaves, and thyme. Toss until the mushrooms are well coated. Don’t worry if all the oil you just added disappears. As they cook, the mushrooms will release the oil. 4Spread the mushrooms and herbs into one layer, then roast, stirring a few times, until mostly browned and any liquid released from the mushrooms evaporates from the pan, 20 to 25 minutes. 5Stir in the garlic, salt, and pepper, then roast for another 5 to 10 minutes or until the garlic toasts and the mushrooms brown. Serve tossed with chives, lemon zest, and butter (optional). Adam and Joanne's Tips Ways to serve them: These make a fantastic veggie side to roasted chicken breasts, classic meatloaf, or baked pork chops. One of my favorite ways to enjoy them is this mushroom crostini, and I love tossing them onto salads, adding them to frittatas and omelets, and scattering them over homemade pizza. You can also toss them with pasta, similar to what we do in this mushroom pasta. Storing: Oven-roasted mushrooms last, stored in an airtight container in the fridge for up to 5 days, or freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating in a skillet or oven. Try truffle or porcini salt: If you can find it (we buy it online or in specialty kitchen shops), swap regular sea salt for truffle or porcini salt. This deepens the mushroom flavor and tastes incredible! The nutrition facts provided below are estimates. Ways to serve them: These make a fantastic veggie side to roasted chicken breasts, classic meatloaf, or baked pork chops. One of my favorite ways to enjoy them is this mushroom crostini, and I love tossing them onto salads, adding them to frittatas and omelets, and scattering them over homemade pizza. You can also toss them with pasta, similar to what we do in this mushroom pasta. Storing: Oven-roasted mushrooms last, stored in an airtight container in the fridge for up to 5 days, or freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating in a skillet or oven. Try truffle or porcini salt: If you can find it (we buy it online or in specialty kitchen shops), swap regular sea salt for truffle or porcini salt. This deepens the mushroom flavor and tastes incredible! The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of recipe / Calories 88 / Protein 4 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 2 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 151 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us