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! 😂
These recipes are brilliant, I’m a basic cook always trying to decide what to make for dinner, they are very tasty and simple to make…well done!
I’m so glad you loved them David!!
Nagi I love your recipes! This one is such a hit probably the best baked mushroom recipe ever!!
I’m so glad you loved it Sarah – N x
to who wrote the article:
recipe is amazing, but mushrooms cannot be called vegetables, they aren’t even considered plants!
Made these for dinner as had leftover mushrooms. Easy, excellent recipe👍!
Yessss! So happy you enjoyed it Cindy!
Hi Nagi!
Could you recommend any instant polenta brands and where you buy them from? (I’m in Australia, too.) I have some regular polenta, though I always dread the cooking process when I want to put something together quickly. Really keen to make these mushrooms soon. 🙂
Hi Phoebe! I’m not at home so can’t check my packet but I get it from Woolies 🙂 Hope that helps! N xx
Ever since you published this, it has been a go-to for an easy vegetarian option at our house. (Our local mushroom farmers thank you! ) I’ve served it over cannellini mash & have recently started experimenting with throwing other veg into the roast ~ green beans, asparagus, tomatoes, tinkerbell peppers… it’s always delicious & since it’s very self-saucing, I haven’t had to add more butter or oil with the extra veg. Simply fabulous!
Can’t wait to hear about your NYC adventures. I moved recently after 20 years there & look forward to visiting vicariously through your posts. Hope you weren’t caught up in the latest subway debacle!
PS. Hi Dozer! 😉
Debacle?? It seems like every day there are dramas! But I did not see anything, it runs so smoothly, almost as good as in Japan (that is HIGH PRAISE!!!). So pleased you love this and I love hearing you added other veggies! I was thinking – what do you think about this – making a mixed vegetable pasta using this recipe. Similar to what you do – add other veggies (and use smaller mushrooms) then because there is plenty of buttery sauce at the end (and I wold use baby tomatoes too which will add juice!) toss cooked pasta through it. With lots of tossing it should almost emulsify the sauce, like when pasta is tossed on the stove. What do you think?? I think it will work well! N xx
These sounds fab. How do u cook polenta… and creamed Spinach sounds great too if u can advise on that one too pls Nagi 🙂
Hi Mari! The best advice is to follow the packet – I use instant. For an indulgent touch, add a bit of butter in the end and don’t forget salt and pepper! Parmesan also adds flavour into polenta. <3
Made the baked mushrooms tonight and THEY ARE FABULOUS!
Everything worked out perfectly — we are just coming into summery weather here in Northern New York, and I found perfect little rosemary and parsley plants when I went into the grocery store this morning.
Everybody loved the mushrooms — I served them over polenta and I must say, what a great idea!
And Dozer has got to be the most popular dog around the world by now! So adorable!!
Thanks again!
I’m so pleased you like this Nadine! Thank you for taking the time to come back and let me know – N x PS Dozer’s head just grew so big he can’t get through the dog door
Daaaang these were sooo goood!
Served on polenta. We have a new favorite! Thank you Nagi!
LOVE THAT RESPONSE! 😉 N xx
Holy smokes, your travel disasters are epic. Cant believe you filled the car with petrol tho, thats silly and OH SO EXPENSIVE. Gahhhhh! Love garlic butter mushies so much, especially on creamy mashed potatoes. YUM!
I can’t even….that petrol incident was a DISASTER. I could have bought a new car with the cost to repair it!!!
Your receives are fantastic.
They are shown clearly and precisely.
Wishing u all the best.
Thank you Janet! It really wasn’t that bad to be honest, I was just having a whine! 😉 N xx
Oh Nagi, I love your ‘bring it on” attitude! And I like your perspective of ‘First World’ problems. Jon and I frequently have some kind of trouble on our vacations but we always come out in the end shining and have something to talk about. Oh I could share some crazy stories!!
I BET you could!!! But it’s all part of the fun, isn’t it?? 🙂 Some of my wackiest experiences have been on my travels!!
I think I forgot to add the rating………you need more than 5 star for your recipes.
You flatter me Barb! ❤️
Hi Nagi. Had to report. Made these tonight…amazing! G grilled ribeye steaks and I also made creamed spinach. Needless to say we are STUFFED and have enough left for another dinner. I was 90F here today with 70% humidity; not ideal. I am tempted to turn on the AC, but we always try to hold off until June 1. Hope things are going well with your house disaster.
Ohhhhhhh WHAT A FEAST!!! If it’s hot where you are, you are going to DIE when you see today’s recipe….and Friday’s for that matter!!! N xx
Oh dear me……..I made this mushroom recipe with button mushrooms. They are absolutely amazing and I definitely recommend adding the lemon.
When time was up, it was then I added the lemon juice and whacked them back in the over which was turned off so the lemon was warm.
It’s truly and amazing and complimented pork medallions, beans & roasted potatoes. I gave the potatoes a brush of the juice which gave them another element.
I had a few mushy’s leftover and added them to the next day’s salad.
Thanks so much Nagi………this recipe goes straight to the poolroom
I can’t help but smile every single time I hear “this goes straight into the poolroom….”!!!! I LOVE The Castle!!! So pleased you enjoyed this Barb, it’s one of my favourite ways to prepare mushrooms. 🙂 N xx
WOW, your just an accident looking for a place to happen. We need to put in a bubble for protection so we can have you around for a long time. Love you blog and your Golden.
Mike, you don’t know the half of it. I didn’t share how I get food poisoning almost EVERY time I go away, no joke! YES I got food poisoning in Fiji – who gets food poisoning in FIJI???!!! 😉
Hi Nagi, i read all the comments of your wonderful followers and i feel the same way as they do hearing your misfortune. You are just amazing , your attitude , your smile and your dog are really wonderful . I will not tell you my misfortunes because i think you have enough as it is. ( We live in Florida we came from England
my husband is a retired military so you can feel in the blank ) L.O.L.
Thank you for all your hard work sharing your recipies and life stories . This mushrooms looooooooooks so good . I’m going to the store today . I’m glad that i read my email early today . GET WELL AND TRY TO STAY OFF YOUR FEET .!!!!
I’m giving this a five stars most people eat w/ their eyes first and my eyes are so happy right now! L.O.L.
PS And thank you for your lovely message, you are so kind! N xxx
I have the utmost respect for anyone who has served in the military. I hope he is enjoying a relaxing retirement!! N xx
Oh my, not sure I could top that. I thinking you’d be a suitable candidate for a “Staycation” holiday?
As for the mushrooms, if they taste half as good as the images, I’m in.
You are so right Ron. Except that because I work from home, it doesn’t work for me!!!
Oh my word. I want this right now. It looks absolutely delicious!
Well don’t deprive yourself!!! 🙂
Dear Nagi, I feel your pain! Since I was a little girl I dreamed of going to Paris and eventually got there for my 40th. First day… at the airport… catching the train to town… train pulls in, doors open, I put my hand luggage inside the door, swing around to grab my case with both hands and lift into the train (because the train entry is about a foot higher than the platform) and as I swing back with my case, the train door closes and takes off!! Never to be seen again!! Luckily my passport and wallet were not in my hand luggage. Great start to my big adventure. 🙂 Then a few days later, I got pick-pocketed on a train back from the Louvre – the crush of people was terrible and being a small town girl I didn’t think anything of it (other than uncomfortable) until I needed my purse! So I got to visit more Paris Police stations that I’d expected. On our next overseas holiday, five years later, travelled with my husband through Italy. Travelling between Parma and Venice we stopped to tour the Ducati factory – got back to the car and my husband said ‘What did you do with our bags?’ Huh??? “They’re in the back of the car.” “No, they’re not!!!” All our luggage was stolen. Thing was, we were going to Venice to hop on a cruise ship for two weeks and had no clothes, no bathers, nothing other than what we were wearing! We had a ball and it made us realise we don’t really need as much as we thing we do. As you said, it was all first world problems – we still had a great time, just added another dimension to the travels!
I hope it all gets sorted out quickly for you. BTW, how can you not let him on the couch? He’s gorgeous!
Pam
I literally gasped out loud when I read this! My mother was standing behind me and I read it out to here as well and she gasped with every incident I read out to her!!! I just love that your outlook. 🙂 I think we are similar!!! I feel terrible for your dramas but I had to laugh at your terrible luck!! PS Secret: Sometimes I pull out a special cover I have especially for Dozer so he can curl up on the couch…..