Here’s a quick and easy mushroom recipe – Roasted Mushrooms in Garlic Butter, finished with an optional squeeze of lemon and sprinkle of thyme leaves which goes beautifully with golden brown mushrooms baked in the oven.
Make this with button mushrooms or large mushrooms! A great quick side dish that pairs with everything from steaks to Roast Chicken, or make a meal out of it as I do!
Garlic Butter Roasted Mushrooms
Mushrooms are one of my all time favourite vegetables. I love the savoury flavour, how versatile they are, and how they’re kind of meaty. From Mushroom Rice to Mushrooms on Toast, in pies, pasta, and this amazing creamy Mushroom Sauce, I am pretty sure it is the most used vegetable on my website! Well, perhaps second only to onion. 🙂
In fact, if I had to choose one vegetable to live on forever, I’m pretty sure it would be mushrooms. BIG STATEMENT I stand by!!
I’m also pretty sure this recipe I’m sharing today is the way I cook mushrooms the most frequently – roasted in garlic butter. Quick and easy to prep, totally low maintenance to cook.
What you need for oven roasted mushrooms
Here’s all you need to make them:
mushrooms – white button (pictured), or Swiss Brown / Cremini OR any large mushrooms (flat mushrooms, portobello, “BBQ Mushrooms” etc)
butter AND oil – butter for flavour, oil because it’s a better heat conductor and will stop the butter from smoking in the oven (the smoke point of butter is lower than oil, and we want to roast these hard and fast to get lovely colour while keeping the inside juicy);
garlic – flavour. Full stop, end of story; and
lemon and thyme (optional) – a drizzle of fresh juice and sprinkle of fresh thyme is a really wonderful way to finish buttery mushrooms. The lemon adds a touch of freshness and thyme adds extra flavour. But it’s optional – because even plain roasted mushrooms are SO GOOD!
How to Roast Mushrooms in the oven
And here’s how to roast mushrooms in the oven – simply toss in butter, oil, garlic, salt and pepper. Spread on baking tray and bake for 25 minutes at 220°C/450°F (hot oven = better colour!). No turning or tossing – you get better colour by leaving the oven closed the whole time!
Large Roasted Mushrooms = juices for drizzling!
This roasted mushroom recipe works equally well for large or small mushrooms, though the directions are slightly different so I’ve included both in the recipe card.
But with the large mushrooms, you will get far more mushroom juices that you can essentially use as a buttery mushroom sauce when serving. The juices pool in the cap of the mushrooms (small mushrooms don’t have the same shape so the juices don’t pool the same way) and in the pan as well.
Here’s a photo of roasted large mushrooms. I really like using large mushrooms to serve as a main dish, as pictured below served on polenta.
What to serve these with Roasted Mushrooms
These mushrooms are ideal to serve as a side OR as a main. As a main, I love to place them on creamy mashed potatoes, mashed cauliflower (for a low carb, low cal option), with a side of Curried Rice or on polenta (pictured). The large mushrooms are pictured above with a side of Garlic Sautéed Spinach.
As a side, they literally go with anything. From something as simple as Juicy Baked Chicken Breasts* to crispy pan seared fish fillets, a big juicy steak, garlic prawns or some pork chops. (* Bake these on the high shelf and these mushrooms on the low shelf).
Whatever you serve them with, they’re going to be a hit. These babies are juicy, buttery, garlicky and you are going to love them. 🍄🍄🍄 – Nagi xx
Garlic Butter Roasted Mushrooms
Watch how to make it
Garlic Butter Roasted Mushrooms recipe video!
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Garlic Butter Roasted Mushrooms
Ingredients
- 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
- 50g / 3 tbsp unsalted butter , melted
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1/2 tsp each salt and pepper
Optional finishing flavour:
- 1 1/2 tbsp lemon juice
- 1 tsp fresh thyme leaves (parsley also good for colour)
Instructions
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes – do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
How to roast LARGE MUSHROOMS (eg portabello)
- (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug – they shrink).
- Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
- Drizzle over olive oil, sprinkle with salt and pepper.
- Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) – no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
- Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
Recipe Notes:
Nutrition Information:
Originally published June 2018. Refreshed with new improved video, step photos and ingredients photo, and added directions for small vs large mushrooms!
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Life of Dozer
Mushroom, toy doughnut – same same… 😂
And Life of Dozer from the original time this was published:
I take back all that half-joking whining about how Dozer doesn’t give a toss when I’m away because he’s having a blast with his friends at the Golden Retriever Boarder’s place. She told me that every time he saw a short dark haired person, he would dash over to check if it was me! 😂
this was SO EASY AND SO YUMMY!!!!! I also didn’t have lemon or thyme, but didn’t need them!
I didn’t have a lemon, nor thyme, but even without those additions these were hard to stop eating. After taking one bite, all I wanted was the mushrooms!
These are so freakin delicious. Beyond good. We ate them on burgers tonight. Best recipe I’ve made from your site
The butter mushrooms were amazing! We soaked it up with baguette. Doubled the amount, though. Had it as a main meal with salad.
Made these tonight and these were amazing! Thank you!
Can you use fresh shitaki mushrooms for this recipe?
Hi El, you could really use any mushrooms here – Shiitake may need slightly less time in the oven. N x
Thanks Nagi
Look forward to make all mushrooms in this recipe.
I have made your Vietnam caramelized chicken……YUM
Haven’t done the mushrooms.yet.
My comment is that you explain the recipes so well, in every little detail (Many Thanks SM
This has become a weekly staple in our house!!! OMG sooo good!!!Thanks Nagi
This recipe is quick and delicious. What a perfect recipe for sides and main.
These shrooms are delicious. The simple addition of lemon juice at the end really lifts the dish to another level. Our new fave!
Wahoo! Thanks so much for letting me know Felicity! N x
I made these tonight and they were delicious 😋 Too bad I only had 1 8oz of baby Bella’s.
Thank you
My husband just hmmmm 😍😍😍yuuuuuuum Uhmmmmm throughout dinner. Best mushrooms ever.
Wahoo! That’s great Shifa! N x
Love it 🤗
Do you have cookbooks containing tapas recipes.
Hi! I don’t have a physical cookbook but I do have a collection of recipes here: https://salesdock.info/easy-spanish-tapas-recipes/%3C/a%3E N x
Time to update your answer to say that you now have a physical cookbook! Mine was just dispatched on Friday, can’t wait! ❤️
What is the exact oven temperature, you mentioned 450F in your earlier description but recipe says 390F. They sound great, want to make them this weekend for sure….thanks for a great recipe.
Hi Tammy! Sorry got myself confused conversions 🙂 220°C/450°F. Fixed the recipe card! N x
Hi Nagi. These look delicious. I’d like to try them for dinner tonight with your oven bbq baked, but the chicken bakes at 200C and these at 220.. would it be ok to bake these at 200 but put on the higher shelf and the chicken on the lower shelf?
Hi Priscilla, yes I’d do exactly that 🙂 N x
Awww Dozer. Such a sweet boy! He always makes my heart melt ❤
We love mushrooms in this household too! In fact, it’s one of the few things my toddler has been consistently eating since she was 10 months old. I added mushrooms to your one pot Chinese chicken and rice last night and she loved it. She also loves mushrooms in your Chinese noodle soup. I was actually planning to make your baked mushroom rice tonight but I think I might try this one instead! Thanks Nagi!
So elegantly good!…made with steaks on the grill and your fabulous mash potato recipe…a true home run at our house! Thank you for making me look great in the kitchen to my family.
YUM! Sounds like you nailed it Mug! N x
Made this as an entree for the family I cook for and their guests. It was a hit.
Awesome Despins!! N x
Tarragon has always been my ‘go-to’ of choice for mushrooms – tried the thyme tonight, sooooo nommy!!! Thanks Nagi x
That’s great Alimak!