Garlic Butter Roasted Mushrooms
Garlic Butter Roasted Mushrooms deliver a golden, juicy mushroom side dish infused with savory garlic butter and a hint of fresh lemon and thyme. Roasted at high heat, they develop a rich, caramelized flavor while remaining tender inside, making this quick and versatile recipe a perfect everyday addition to any meal.
Equipment
- 1 large baking tray
- 1 rubber spatula
- 1 oven thermometer (optional but recommended)
- 1 small mixing bowl
- 1 Chef’s knife
Ingredients
- 500 grams about 1 pound fresh mushrooms — button, cremini, or Swiss brown
- 3 tablespoons unsalted butter melted
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic finely minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Optional finishing touches:
- 1½ tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves or chopped parsley for garnish
Instructions
- Prepare Oven and Mushrooms: Preheat your oven to 220°C (450°F). Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. If using larger mushrooms like portabello, trim the stems and place them cap-side down on a baking dish.
- Mix Garlic Butter Coating: In a medium bowl, combine the melted butter, olive oil, minced garlic, salt, and black pepper. Stir thoroughly to blend the flavors and create a rich, aromatic mixture.
- Toss Mushrooms in Butter Mixture: Add the mushrooms to the bowl and toss gently using a spatula or your hands to evenly coat each mushroom with the garlic butter mixture. Make sure every mushroom is well covered to enhance flavor and roasting.
- Arrange and Roast Mushrooms: Spread the coated mushrooms in a single layer on a baking tray. Avoid overcrowding to ensure even cooking. Place the tray in the preheated oven and roast for 20 to 25 minutes. Do not stir or flip during cooking — this allows mushrooms to brown beautifully on one side.
- Add Finishing Touches: Once roasted, remove the tray from the oven. If desired, gently push the mushrooms to one side of the tray. Drizzle the fresh lemon juice over the mushrooms and sprinkle with thyme or parsley. Toss lightly to combine the fresh herbs and citrus flavor.
- Serve Immediately: Serve the mushrooms hot as a savory side dish or a light main course. Spoon any flavorful pan juices over the mushrooms for extra taste.
Notes
- Serving Suggestions: These mushrooms pair wonderfully with creamy polenta, garlic sautéed greens, or spread on toasted bread with ricotta cheese. They also complement mashed potatoes or low-carb mashed cauliflower for a hearty meal.
- Large Mushroom Variation: For portabello mushrooms, place them cap-side down and brush butter mixture over each cap individually before roasting. This helps retain their juiciness and ensures even cooking.
- No Stirring Required: Avoid stirring the mushrooms while roasting. This step is crucial for achieving a golden caramelized crust and preserving juiciness inside.
- Storage: Leftover mushrooms can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet to avoid drying out.
- Allergy Tips: Use olive oil instead of butter for a dairy-free version, keeping in mind the flavor will change slightly.
