This easy roasted mushroom recipe is one of my favorite ways to cook mushrooms. When they are roasted in the oven, the mushrooms turn golden and rich. You can use any kind or size of mushrooms for a simple recipe!
Roasting mushrooms is easy and one of the best ways to cook them. I roast the mushrooms with olive oil and herbs until golden brown, and stir the fresh garlic a few minutes before they come out of the oven.
Our oven roasted mushrooms are simple and delicious. To cook mushrooms on the stove, see this easy mushroom recipe.
Key Ingredients
- mushroom: For this recipe, use various mushrooms you like. I used Cremini mushrooms in the photo, but the white buttons, Portobello and wild mushrooms are all available. When baking mushrooms, slice them thinly to make them similar in size.
- olive oil: I love the olive oil of this recipe, but you can use avocado oil or a combination of oil and melted butter to get a different flavor.
- Bayeous and Thyme: I like to inject extra flavor into the mushrooms, so I roast them with some bay leaves and fresh thyme. Rosemary or saints are also cute.
- garlic: Use fresh garlic, but add only at the end of the baking. This way, the garlic will not burn.
How to roast mushrooms
To roast mushrooms, throw them away with olive oil and fresh herbs. We love Bayeous and Thyme. Spread everything on a baking tray and bake in a 400°F oven until it starts to brown.
After 25 minutes, remove the mushrooms from the oven and add crushed garlic, salt and pepper. After another 5 to 10 minutes in the oven, the mushrooms will turn golden and delicious.
For oven roasted mushrooms, we add salt to the end. The salt brings out moisture, which causes our mushrooms to steam, thus preventing them from browning in the oven. Adding salt later during cooking will make them golden and richly seasoned. I also added the garlic to the end to prevent excessive crushing. This makes the garlic fresher and I really like roasted mushrooms.
Before serving, I like to toss the roasted mushrooms with fresh chives, a little lemon zest and butter. Combination makes these delicious!
How to serve roasted mushrooms
I like to eat roasted mushrooms with various dishes. They make wonderful vegetarian noodles for grilled chicken, meatloaf or pork chops.
One of my favorite ways to enjoy them is this roasted mushroom toast. I like to toss them onto salads, add them to frittatas and omelets, and sprinkle them over the pizza. You can also throw them with pasta, similar to what we do in this mushroom pasta recipe.
Perfect roasted mushrooms
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Baked mushrooms are perfect, use this simple recipe. Roasted mushrooms is one of the easiest ways to cook them. Our method starts a start in the oven before stirring the garlic, salt and pepper. This way, the mushrooms are brown and the garlic is not overcooked.
Make 4 servings
Watch us make recipes
You will need
1 pound mushroom
2 tablespoons olive oil
2 to 3 leaves
3 small branches of fresh thyme
2 cloves and garlic
1/4 teaspoon fine sea salt, and more needed
1/4 teaspoon fresh black pepper
Chopped fresh chives, fresh lemon zest and butter, optional
direction
1Preheat the oven until 400°F (204°C). Liner a large baking tray with aluminum foil, or use a non-stick baking tray.
2Use a wet tissue to brush away dirt from the mushrooms. Cut and discard any hard stems. Cut into 1/4-inch slices, or, if the mushroom is larger, such as Portobello mushrooms, cut into 1/4-inch cubes.
3Add the mushrooms with olive oil, bay leaves and thyme. Toss until the mushrooms are well coated. Don’t worry if all the oil you added has disappeared. When they cook, the mushrooms release oil.
4Sprinkle the mushrooms and herbs into a layer, then bake, stirring several times until most of them are browned and any liquid is released from the mushrooms, evaporate from the pan for 20 to 25 minutes.
5Stir the garlic, salt and pepper and bake for another 5 to 10 minutes, or until the garlic toast and mushrooms are browned. Serve with chives, lemon zest and butter (optional).
Adam and Joanne’s Tips
- storage: The mushrooms roasted in the oven are finally stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months. Melt in the refrigerator overnight before reheating in the refrigerator or oven.
- RY Truffle or Boletus: If you can find it (we buy it online or at the specialty kitchen store), swap regular sea salt for truffle or Boletus. This deepens the mushroom flavor and the taste is incredible!
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 recipe
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Calories
88
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protein
4 g
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carbohydrate
4 g
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Dietary fiber
1 g
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Total sugar
2 g
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Total fat
7 g
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Saturated fat
1 g
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cholesterol
0 mg
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sodium
151 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
