Garlic Butter Roasted Mushrooms transform in the oven into deeply savory, meaty morsels bathed in an irresistible garlic butter sauce. This deceptively simple recipe delivers maximum flavor with minimal effort, making it a luxurious side dish or a satisfying meal with crusty bread. Your kitchen will smell incredible long before these come out of the oven.
Nothing beats a great Garlic Butter Roasted Mushrooms. Whether you're a fan of Savory Snacks or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Garlic Butter Roasted Mushrooms
- Savory flavor: Roasting unlocks deep umami, enhanced by garlic butter.
- Effortless elegance: Tastes restaurant-quality but is incredibly easy.
- Incredible versatility: Perfect with steak, pasta, polenta, or salads.
- Amazing aroma: Your kitchen will smell warm and inviting.
Ingredients & Tools
- 1.5 lbs (680 g) cremini or baby bella mushrooms
- 4 tbsp (½ stick or 57 g) unsalted butter, melted
- 4-5 large garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly cracked black pepper
- Pinch of red pepper flakes (optional)
Tools: A large rimmed baking sheet, parchment paper (for easier cleanup), a large mixing bowl, and a microplane or garlic press.
Notes: Don’t be shy with the garlic—it mellows and sweetens in the oven. Unsalted butter gives you full control over seasoning.
Nutrition (per serving)
| Calories: | 120 kcal |
| Protein: | 4 g |
| Fat: | 10 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t wash your mushrooms, just wipe them. Mushrooms are like little sponges, and running them under water can make them soggy. Instead, just give them a quick wipe with a damp paper towel or use a soft brush to remove any dirt.
- Why cremini mushrooms? Cremini (or baby bella) mushrooms have a deeper, more robust flavor than standard white button mushrooms. They hold their shape beautifully during roasting and develop a wonderfully meaty texture.
- The power of fresh herbs. While dried thyme works in a pinch, fresh thyme and parsley really make this dish sing. Their bright, aromatic qualities cut through the richness of the butter and add a lovely layer of freshness.
- Give them space to breathe. When arranging your mushrooms on the baking sheet, make sure they’re in a single layer with a little space between them. If they’re too crowded, they’ll steam instead of roast, and you’ll miss out on all that beautiful caramelization.
How to Make Garlic Butter Roasted Mushrooms
Step 1: First, preheat your oven to a nice and hot 425°F (220°C). This high heat is key for getting those mushrooms beautifully browned and caramelized on the outside while staying tender inside. While the oven is heating up, line your rimmed baking sheet with parchment paper. This isn’t strictly necessary, but it makes cleanup an absolute breeze—and who doesn’t love that?
Step 2: Now, prepare your mushrooms. If they’re particularly large, you can halve or quarter them so they’re all roughly the same size—this ensures even cooking. For smaller ones, just leave them whole. Remember, just wipe them clean, don’t wash them! Add them to your large mixing bowl.
Step 3: In a small saucepan or a microwave-safe bowl, melt your butter. Once it’s liquid, stir in the minced garlic, fresh thyme leaves, salt, black pepper, and those optional red pepper flakes if you’re using them. Let this mixture sit for a minute off the heat; you’ll notice the garlic will start to perfume the butter beautifully, which is exactly what you want.
Step 4: Pour that glorious garlic butter sauce all over the mushrooms in the bowl. Using your hands or a large spoon, toss everything together until every single mushroom is glistening and thoroughly coated. Don’t be gentle—really get in there and make sure the butter gets into all the gills and crevices.
Step 5: Transfer the mushrooms to your prepared baking sheet and spread them out into a single layer. This is crucial! If they’re piled on top of each other, they’ll steam and become watery. You want that hot air to circulate around each one for perfect roasting.
Step 6: Roast in the preheated oven for 20 to 25 minutes. You don’t need to stir them. You’re waiting for them to become deeply browned, shrunken, and tender. The edges might get a little crispy, which is a fantastic textural contrast. Your kitchen will smell absolutely incredible by now.
Step 7: Once they’re out of the oven, immediately drizzle them with the fresh lemon juice and sprinkle with the chopped parsley. Toss them right on the hot baking sheet—the residual heat will wilt the parsley slightly and blend all the flavors together perfectly. Give them a final taste and add an extra pinch of salt if needed.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended—texture becomes soft and watery after thawing.
- Reviving: Reheat gently in a skillet to restore some crispness.
Serving Suggestions
Complementary Dishes
- Grilled Ribeye Steak — The rich, juicy steak is a perfect partner for the earthy, garlicky mushrooms. Spoon them right over the top for a classic steakhouse experience at home.
- Creamy Polenta or Mashed Potatoes — The mushrooms and their buttery pan juices create a dreamy sauce that is just begging to be soaked up by something soft and creamy.
- Simple Pasta like Pappardelle — Toss these roasted mushrooms with wide pasta ribbons, a splash of the pasta cooking water, and a little extra Parmesan for an incredibly quick and satisfying meal.
Drinks
- A glass of Pinot Noir — The wine’s earthy notes and bright acidity mirror the flavors in the mushrooms beautifully, creating a really harmonious pairing.
- A crisp Lager or Pilsner — The clean, refreshing bubbles of a good lager cut through the richness of the butter and cleanse the palate wonderfully between bites.
Something Sweet
- Dark Chocolate Pots de Crème — The intense, bitter-sweet chocolate is a sophisticated and decadent finish that doesn’t feel too heavy after the savory mushrooms.
- Lemon Sorbet — A scoop of bright, tart sorbet is the ultimate palate cleanser and provides a refreshing, light ending to the meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan. This is the number one reason for soggy, steamed mushrooms instead of roasted ones. They need space for the moisture to evaporate quickly, which is what leads to browning and caramelization.
- Mistake: Using pre-minced jarred garlic. I know it’s convenient, but it often has a harsh, slightly bitter flavor that doesn’t mellow the same way fresh garlic does. Taking the minute to mince fresh cloves makes a world of difference.
- Mistake: Skipping the acid at the end. That splash of fresh lemon juice right after roasting is non-negotiable. It lifts all the rich, heavy flavors and adds a necessary brightness that makes the whole dish pop.
- Mistake: Underseasoning. Mushrooms can take—and need—a good amount of salt. Be sure to season adequately with the butter mixture and then taste and adjust again at the very end once they’re out of the oven.
Expert Tips
- Tip: Add a splash of soy sauce to the butter. For an extra hit of umami, whisk a teaspoon of soy sauce into your melted butter mixture. It adds a subtle depth that’s just incredible, without making the dish taste Asian-inspired.
- Tip: Use a mix of mushroom varieties. Try using a combination of cremini, shiitake (stems removed), and oyster mushrooms. The different shapes and textures make the final dish even more interesting and complex.
- Tip: Don’t discard the liquid. After roasting, you might find a small pool of incredibly flavorful liquid on the baking sheet. This is liquid gold! Be sure to scrape every last bit of it up and pour it over the mushrooms before serving.
- Tip: Finish with a high-quality oil. Right before serving, a tiny drizzle of a really good, fruity extra-virgin olive oil or even a white truffle oil can elevate this simple dish into something truly spectacular.
FAQs
Can I make these ahead of time?
You can prep the components ahead! You can wipe the mushrooms and make the garlic butter mixture a few hours in advance, storing them separately in the fridge. But for the best texture, roast them just before serving. Reheated mushrooms can become a bit rubbery, so I don’t recommend making the whole dish ahead.
My mushrooms released a lot of water while roasting. What happened?
This usually means either your oven wasn’t hot enough or the mushrooms were too crowded on the pan. A hot oven (a true 425°F) is essential to quickly evaporate the natural moisture. If they’re steaming, they’re not roasting. Just pop them back in for a few more minutes to cook off that liquid.
Can I use olive oil instead of butter?
You can, but the flavor profile will be different. Butter provides a rich, creamy, and classic flavor that pairs perfectly with the garlic and mushrooms. Olive oil will give you a fruitier, more robust result. For the best of both worlds, you could even use half butter and half olive oil.
Are these mushrooms freezer-friendly?
Honestly, I wouldn’t recommend it. The texture of mushrooms changes dramatically after freezing and thawing; they tend to become very soft and watery. This is a dish that’s truly best enjoyed fresh from the oven.
Can I use dried herbs instead of fresh?
Yes, you can substitute dried thyme for fresh. Use about one-third the amount (so 1 tsp dried for 1 tbsp fresh), as dried herbs are more potent. For the parsley, I’d still try to use fresh if you can, as it’s mostly for a fresh finish, but in a pinch, a teaspoon of dried will work.
Garlic Butter Roasted Mushrooms
Make the best Garlic Butter Roasted Mushrooms with this easy recipe. Perfectly savory, tender, and packed with flavor. Get the simple steps and serve tonight!
Ingredients
For the Garlic Butter Roasted Mushrooms
-
1.5 lbs cremini or baby bella mushrooms
-
4 tbsp unsalted butter (melted)
-
4-5 large garlic cloves (minced)
-
1 tbsp fresh thyme leaves (or 1 tsp dried)
-
1 tbsp fresh parsley (chopped)
-
1 tbsp fresh lemon juice
-
0.5 tsp kosher salt (plus more to taste)
-
0.25 tsp freshly cracked black pepper
-
red pepper flakes (optional, pinch)
Instructions
-
First, preheat your oven to a nice and hot 425°F (220°C). This high heat is key for getting those mushrooms beautifully browned and caramelized on the outside while staying tender inside. While the oven is heating up, line your rimmed baking sheet with parchment paper. This isn't strictly necessary, but it makes cleanup an absolute breeze—and who doesn't love that?01
-
Now, prepare your mushrooms. If they’re particularly large, you can halve or quarter them so they’re all roughly the same size—this ensures even cooking. For smaller ones, just leave them whole. Remember, just wipe them clean, don't wash them! Add them to your large mixing bowl.02
-
In a small saucepan or a microwave-safe bowl, melt your butter. Once it's liquid, stir in the minced garlic, fresh thyme leaves, salt, black pepper, and those optional red pepper flakes if you're using them. Let this mixture sit for a minute off the heat; you’ll notice the garlic will start to perfume the butter beautifully, which is exactly what you want.03
-
Pour that glorious garlic butter sauce all over the mushrooms in the bowl. Using your hands or a large spoon, toss everything together until every single mushroom is glistening and thoroughly coated. Don't be gentle—really get in there and make sure the butter gets into all the gills and crevices.04
-
Transfer the mushrooms to your prepared baking sheet and spread them out into a single layer. This is crucial! If they’re piled on top of each other, they’ll steam and become watery. You want that hot air to circulate around each one for perfect roasting.05
-
Roast in the preheated oven for 20 to 25 minutes. You don't need to stir them. You’re waiting for them to become deeply browned, shrunken, and tender. The edges might get a little crispy, which is a fantastic textural contrast. Your kitchen will smell absolutely incredible by now.06
-
Once they're out of the oven, immediately drizzle them with the fresh lemon juice and sprinkle with the chopped parsley. Toss them right on the hot baking sheet—the residual heat will wilt the parsley slightly and blend all the flavors together perfectly. Give them a final taste and add an extra pinch of salt if needed.07
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