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.
Garlic Butter Roasted Mushrooms
Watch how to make it
Garlic Butter Roasted Mushrooms recipe video!
Garlic Butter Roasted Mushrooms
The lemon and thyme finishing touch is optional – it’s terrific plain – it’s an extra flavour option.
Serves 2 as a main, 4 – 5 as a side.
- 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)
Preheat oven to 220°C/390°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).
It doesn’t make enough sauce to coat pasta, though you could use a small serving of pasta.
2. Nutrition per serving (4 servings as a side).
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!
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