These Garlic Roasted Mushrooms are a great addition to any meal- on salads, on top of meats or even on bread! They’re easy to make and full of flavor.
Are you a mushroom lover or hater? They seem to be one of those things that you either love, or hate.
I am firmly in the mushroom lover category, and I will eat them on almost anything. Raw in salads? Sure! Cooked into soup, or pasta? Absolutely! Pizza topping? Yup. But I think my favorite way to eat mushrooms, is to roast them.
These Garlic Roasted Mushrooms are so full of savory flavor, I will gladly stand in front of the stove, plucking them off the pan and straight into my mouth. They are absolutely delicious on their own, as a side dish, but you could use them as a topping for meat or pasta, or on top of a salad.
When I make them and have leftovers (because 2 pounds of mushrooms for 2 people to finish in one sitting is a tad excessive), I like to put them on toast with a little goat cheese.
What type of mushrooms can you roast?
Choose whatever mushrooms that look good at the store. I usually go for a mix of white mushrooms, and brown mushrooms or baby bellas (crimini) because they’re the
cheap economical option. I’ll sometimes throw in a more flavorful variety like oyster mushrooms if they happen to have them at the store.
You can also use thinly sliced portabella mushrooms or shiitake mushrooms, but be sure to remove the stems as they are tough. Note that shiitakes have a strong flavor, so it’s best to use a small amount and mix them with a more neutral flavored mushroom.
If you hit up your local farmers market, you might even find something exotic that would be a perfect addition to this dish.
Garlic Roasted Mushrooms Nutrition Notes:
Mushrooms are often used as a vegan substitute for meat, but it’s important to remember that mushrooms (including this recipe) are low in protein and thus are not nutritionally a good alternative to meat.
To make this recipe vegan and/or dairy free, use a dairy free butter alternative in place of the butter, or simply replace the butter with 3 Tablespoons extra olive oil.
Want more Roasted Vegetable Recipes?
Garlic Roasted Mushrooms
- 2 pounds mushrooms, wiped clean (any type, but a variety works well)
- 1/4 cup olive oil
- 1/4 cup (1/2 stick) unsalted butter, melted (see note)
- 3 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- Move oven rack to middle position and heat oven to 425°F.
- For white or brown button mushrooms, leave small ones whole, cut medium ones in half and large ones into quarters. For larger mushrooms like oyster, shiitake or portabella, slice them about 1/4 to 1/2″ thick, removing tough stems.
- Place mushrooms in a large bowl. Add olive oil, butter, garlic, salt, smoked paprika, and pepper. Toss well until mushrooms are evenly coated.
- Transfer mushrooms to a large baking sheet. Bake for 30-45 minutes, stirring every 10 minutes, until mushrooms are well browned and wrinkly. Serve immediately or at room temperature.