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! 😂
Well you have just changed my way of doing the mushrooms for today’s lunch . . . me, ‘naughty’, sometimes with frying: this better 🙂 ! These are easy, fast and will be nice! Yes, most insurance policies do pay for spoilt food – BUT, one has to do the maths – you loose your no-claim bonus for the year for possibly just a few hundred dollars. Which pays more? Have had the ‘heavens open’ in one of my homes: thought that the worst of anything encountered ’cause whilst the insurance companies and builders were arguing over who was responsible, the water just kept on dripping down and wrecking the contents . . .
Really??? I have to check it out! The food I have in the freezer is actually quite valuable – you know what it’s like when you indulge in a rib roast and save it for a special occasion ! Did you get the downpour down there on Sunday?? It was torrential rains here!
Do your maths! If your fridge/freezer losses are big enough it may be worth while to claim!! Not easy with food ’cause the ‘assessor’ may want to ‘see’ it and naturally may not be ‘able’ to be there for days 🙂 ! Have been successful a few times during my rural days . . . nope, the time ‘the giant drip’ happened back in the Northern Rivers way back during a catastrophic cyclone . . . . actually quite something: I had a 2-storey house and ‘retired’ into the wine cellar which was almost underground. About 25 kms N of Byron Bay. Fascinating: we all were told to flash any torches we had towards the ocean which was choc’a’bloc of ships at the time. One-two-three-flash . . . . crawled out of the cellar and flashed all night – not one ship got into trouble – there were thousands of us ‘on duty’ !!! The radios read the cadence . . .
WOAH! That’s so scary Eha! OK you have motivated me to get onto it!
Nagi there is a holiday curse upon you! but your positive sunny attitude will break it for sure! These mushrooms look delish and this is coming from someone who doesn’t really like mushrooms. I could eat stacks of them.
There IS!!! Maybe it’s telling me that I go away too much?? 😉
Welcome home!!! The mushrooms look divine…I’m thinking serving over hummus! Thanks for another wonderful idea:)
OOOOH!!!! OK, that would pretty much be the MOST AMAZING way to serve this, YUM!!!
These look amazing!!! I’m sorry about your post travel woes! If it makes you feel any better I went through a stage when every time I went overseas I was sick on some form of public transport… like actually sick, throwing up awkwardly sick. Double decker bus in London, bus in Morocco and a boat in Thailand! Hopefully that stream of bad luck has broken- im off to Mexico and Cuba next week 😅
OMG. I would take my indoors rain over throwing up in public anyday – ba ha ha!!! (So cruel!!!) PS There are great natural motion sick pills nowadays, my friend who gets seasick the moment she steps off solid land swears by them.
ha ha Nagi I would also take your leaky roof any day as well! To be honest I think the London and Morocco incidents were food poisoning related, but yes I’ve packed my travel calm in case this trip!
Condolences on the home woes. Been there. During Hurricane Irene a few years back, we lost power for 4 days — I was able to salvage food with ice, etc, and knowing it would happen, cooked off a lot of what I had; but another time the power cord to freezer was inadvertently dislodged and went unnoticed until most of everything was thawed (including whole turkeys). A lot got tossed that time. Not sure how things work in Australia but often homeowner’s insurance will cover food losses in situations like this up to a certain amount. Check it out. Meanwhile, the mushroom recipe looks great. Mushrooms ANY WAY are great.
Woah. I never thought to find out if insurance would cover the food! I guess I assumed because I couldn’t prove the value they wouldn’t even consider it. I’ve holidayed off the grid without power but I have never had to “suffer” through 4 days of no power. I do hope that you and your family were all ok – Hurricane’s are scary, we don’t get them here in Sydney. 🙂 N xx
Nagi, your Dear animal always puta SMILE on My face, so Thank YOU. My Holiday blues Are My Stuff Would land in one country and me in mother, NIGHTMARE. BUT JUST EQUALY BAD, BAD, NEVER EVER WOULD I LEAVE OR ARRIVED ON TIME, LAST TIME ON A WAY BACK HAVE TRAVELING FOR 03 days and yet so Many of them Had to Go for another day. With blood CLOTS its100% scare. Try to adjusting meditation near disaster. I do understand and YOU have My sympathy. Now for mushrooms, love IT as much as palenta, so thank YOU. And do solder on bravely.!
Eek! That hasn’t happened to me yet! Now CLOTS is scary. I hope you use the tights?? And also did you know there is an injection you can use for blood clots? I had to use them when I flew back with the broken ankle. 🙂
Hi Nagi, love your recipes. Try them out on family. You are amazing posting a recipe after your post holiday nightmare. I have no stories cos no go away! (I do but not for long n always leave someone at home!)
That’s SMART Dorothy!!!! 🙂 N xx
Nagi, I’m so saddened to hear about your travel troubles! I’m pretty shocked though to see you still had the energy to make these yummy-looking mushrooms (which will be on my shopping list to try out for the weekend). Now that’s what I call dedication! Hope your home repairs are fixed as quickly and painlessly as possible!
Hmm, I’ve only had one really bad incident happen post vacation travels, one that I’d rather forget (it involved a pet passing away when I was about 8). To this day I still get a bit nervous going on vacation, constantly re-checking over the list of things to do before leaving. :/
Ohhhhh….. that would totally scar me too. 🙁 It happened to a friend of mine who was dog sitting i.e. the dog of a friend passed while it was with him. Natural causes, he was just old. But he’s totally scarred now – understandably! I think I will have a rule where I do not look after friend’s dogs who are older than 10 years old!!!
Oh Nagi!! That curse is insane!!
My travel horror is not like yours, but I’ll share!
I have trouble whenever I cross a border. Every. Single. Time. Garry sails through customs like a rock star. Zero issues. Me? Not a chance. It happens every time, but I will share the one that was the BEST.
We’re flying from Alberta to Nevada in 2010; goin’ to Vegas!! Garry sails through customs & is waiting for me. I get “The Border Whisperer” as my agent. Now, this isn’t to say he was a master of customs….no….he literally asked EVERY question as a whisper. So here is our interaction:
Boreder Guard:
Jo: Pardon me?
BG: Passport please.
Jo: Ok
BG:
Jo: Pardon me?
BG: Where are you traveling to?
Jo: Las Vegas, Nevada.
BG:
Jo: Pardon me?
BG: What is the purpose of your travel?
Jo: Vacation.
BG:
Jo: Pardon me?
BG: Where will you be staying?
Jo: The Flamingo.
BG:
Jo: Pardon me?
BG: What is the address of the hotel?
Jo: 3555 Las Vegas Blvd
BG:
Jo: Pardon me?
BG: How long are you staying for?
Jo: 6 nights.
BG:
Jo: Pardon me?
BG: Where do you work?
Jo: Government of Canada
BG:
Jo: Pardon me?
……Yeah, this went on for the next 11 questions. I was leaning in, cupping my ear to hear, all my body language was expressing that I could not hear him. He kept looking at me like I was being the jerk whenever I said “Pardon me?” not only that, he talked slowly.
I will happily keep my experiences vs yours!!
BA HA HA!!!! That is TOO FUNNY! The Border Crossing Curse – that’s what you’ve got! The BCC!!!
Oh! Poor baby!!! I think I’d be sitting on the floor (wet of course) having a major temper tantrum!! Nagi, I think you need at least 50 good luck charms — or something!! Now, when are they going to repair your roof/ceiling?? And now i have a super important question for you. Is that polenta I spy underneath the luscious mushrooms??? Ooooooh! The dish looks so doggone good. YUM! I’m pinning. I always have mushrooms in the fridge! Big hugs and I’m going to send you some good luck!
Temper tantrum was definitely on the verge….. HAPPY MOTHER’S DAY MARISA! 💐 PS YES it is! Loaded with parmesan…. and I make mine with milk and chicken broth, don’t judge!!!!
Hi Nagi
You have the most wonderful attitude and awesome recipes. Thanks for sharing and all the best on the repairs.
We enjoyed your chicken shawarma on Mother’s day, even if mom (me) did the cooking.
Keep hold of your good cheer.
HAPPY MOTHER’S DAY KATHY!!! 💐💐💐 In all honesty, I think you have to laugh at problems like this, keeps things in perspective!!! 🙂 N xx
Oh My! I am having a bad day, but reading your post has given me a serious perspective check… Thank you, and I am so sorry your precious kitchen has met with disaster.
BTW, I am amazed that with calamity literally raining down on your head, you still managed to post this beautiful recipe!
Oh no!!! I’m sorry to hear you had a bad day too! And honestly, it wasn’t that bad in the scheme of things 🙂 What’s a little water damage anyway? Though…..I did get the roof repair guy around….and he did say the roof was caving and I needed to evacuate immediately….IMMEDIATELY. So I did spent yesterday getting organised to move out for a few weeks. YIKES!!! 🙂
This recipe looks wonderful and I plan to give it a try when we return from our son’s upcoming wedding in Napa. But I have to tell you….I think you’re just fabulous! This recounting of your post holiday trials had me feeling terrible for you and smiling at the same time. I hope your kitchen is on the way to being fixed!
And that’s exactly what it was – I was half laughing at the insanity, and half miserable!!! PS Wait until you hear the next instalment, it didn’t finish there. I have given up!!!
Hi Nagi. These garlicy mushrooms sound delicious and over polenta even better.. I have been buying mushrooms almost every trip to the store. Now I need more. What a mess you must have in your kitchen…of all the rooms it had to be the kitchen. When stuff like that happens I find the best way to deal with it is with a sense of humor; getting mad or upset doesn’t help anything. Our freezer in the basement went out and by the time G discovered it yesterday it was not pleasant. The food that spoiled was worth more than the freezer.
SAME HERE!!!! That time I came home to the power being out, I estimate I threw out more food than the value of the freezer and my main fridge/freezer!!! I think we both have the same outlook, I definitely saw the funny side – and the up side was starting from scratch. It was interesting to see the condiments I had to get first!!! N xx