Crave-Worthy Roasted Mushrooms
How to make deeply flavored oven roasted mushrooms that are perfectly golden brown. Use any type or size of mushroom for this easy recipe! Jump to our Roasted Mushrooms Recipe or read on to see our tips.
How to Roast Mushrooms in the Oven
Mushrooms are one of our favorite ingredients. They are delicious, nutritious and with the help of a hot oven, they are simple to cook. For a stove-top recipe, here’s our no-fail method for cooking mushrooms on the stove.
To make the ultimate batch of roasted mushrooms, we roast them in a pretty hot oven. By roasting at 400 degrees Farenheit for about 35 minutes, they intensify in flavor and turn golden brown.
Our method works for all types of mushrooms. In our photos, we used baby bella (or cremini) mushrooms. Larger mushrooms like portobello or more exotic mushrooms like king oyster mushrooms all work. For another roasted mushroom recipe, check out our roasted portobello mushrooms with eggs.
For extra flavor, we roast the mushrooms with fresh herbs, olive oil, garlic, salt, and pepper. When roasting mushrooms, we’re looking for them to turn brown and caramelized in spots. Since garlic can overcook, we give the mushrooms a head start in the oven before adding it.
Here’s How We Do It
To start, toss mushrooms with olive oil and fresh herbs. We love bay leaves and thyme. Spread everything out onto a baking sheet then roast in the oven until they are starting to brown.
After 25 minutes, take the mushrooms out of the oven and stir in minced garlic, salt, and pepper. After another 10 minutes, the mushrooms will be beautifully roasted and the garlic toasted.
By the way, we add the salt towards the end. Salt brings out moisture, which in the case of mushrooms, can cause them to steam. This could prevent them from browning in the oven. By adding the salt later on in the cooking process, they become golden brown and well seasoned.
More Mushroom Recipes
- Simple Garlic and Cheese Stuffed Mushrooms — It’s hard to eat just one of these cheesy, garlicky mushroom caps!
- Sautéed Mushrooms and Truffle Salt Crostini — This crostini with sautéed mushrooms, mascarpone cheese and truffle salt just might be my favorite way to eat mushrooms.
- Seriously Good Mushroom Stuffing — Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious.
- Unbelievably Moist Turkey Meatloaf — Mushrooms are the secret for making the best, juicy inside, flavorful turkey meatloaf.
- Easy Mushroom Pasta — Mushroom pasta with the most delicious garlic butter mushrooms.
Crave-Worthy Roasted Mushrooms
- PREP
Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives the mushrooms a head start in the oven before stirring in garlic, salt, and pepper. This way, the mushrooms brown and the garlic does not overcook.
Makes 4 servings
You Will Need
16 ounces mushrooms
2 tablespoons olive oil
2 to 3 bay leaves
3 sprigs fresh thyme
2 cloves garlic
1/4 teaspoon fine sea salt, plus more as needed
1/4 teaspoon fresh ground black pepper
Handful fresh chives, chopped, optional
Freshly grated lemon zest, optional
Directions
Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don’t worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.
Adam and Joanne's Tips
- Try truffle or porcini salt: If you can find it (we buy it online or in specialty kitchen shops), swap regular sea salt for truffle or porcini salt. This deepens the mushroom flavor and tastes incredible!
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/4 of recipe / Calories 88 / Protein 4 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 2 g / Total Fat 7 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 151 mg
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Just made these mushrooms – so easy and delicious! Only change – I used paprika salt instead of regular. Definitely use the middle rack tho – we had so many mushrooms I tried to use to racks the pan on the bottom cooked quite a bit faster. Good advice on the salt and garlic too – I find that if you add the garlic too early in some recipes it will get bitter. So thank you for this easy recipe! Lovely results!
Your Guilt Free Asparagus Soup recipe was just what I was searching for, thank you. Love your recipes. Made some Junie additions …cant help myself. Am hooked on your creativity!
Fantastic loved the flavor and the outcome will recommend to my friends
I just read your great recipes and would like to subscribe Thanks!