Perfect Roasted Mushrooms
- PREP 10min
- COOK 35min
- TOTAL 45min
Roast mushrooms to perfection with this easy recipe. Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives them a head start in the oven before stirring garlic, salt, and pepper. This way, the mushrooms brown, and the garlic does not overcook.
To see how we cook mushrooms on the stove, here’s my favorite stovetop mushrooms recipe (I love the garlic butter at the end).
You Will Need
1 pound 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
Chopped fresh chives, fresh grated lemon zest, and butter, optional
Directions
Preheat the oven to 400°F (204°C). Line a large baking sheet with aluminum foil or use a nonstick baking mat.
Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello mushrooms, cut into 1/4-inch cubes.
Add the mushrooms to the baking sheet with olive oil, bay leaves, and thyme. Toss until the mushrooms are well coated. Don’t worry if all the oil you just added disappears. As they cook, the mushrooms will release the oil.
Spread the mushrooms and herbs into one layer, then roast, stirring a few times, until mostly browned and any liquid released from the mushrooms evaporates from the pan, 20 to 25 minutes.
Stir in the garlic, salt, and pepper, then roast for another 5 to 10 minutes or until the garlic toasts and the mushrooms brown. Serve tossed with chives, lemon zest, and butter (optional).
Adam and Joanne's Tips
- Ways to serve them: These make a fantastic veggie side to roasted chicken breasts, classic meatloaf, or baked pork chops. One of my favorite ways to enjoy them is this mushroom crostini, and I love tossing them onto salads, adding them to frittatas and omelets, and scattering them over homemade pizza. You can also toss them with pasta, similar to what we do in this mushroom pasta.
- Storing: Oven-roasted mushrooms last, stored in an airtight container in the fridge for up to 5 days, or freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating in a skillet or oven.
- 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!
- The nutrition facts provided below are estimates.