These Roasted Mushrooms are tender, buttery cremini mushrooms, simply seasoned and roasted until tender. After roasting in the oven, mushrooms are tossed lightly with butter and garlic for the best flavor.
I enjoy mushrooms in so many forms, like in Stuffed Mushrooms and Sautéed Mushrooms.
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Simplest dishes are often the best ones. These simple roasted mushrooms taste great and pair perfectly with a big, juicy steak and so many other beef recipes.
What makes these roasted mushrooms the best? The simple seasoning on mushrooms is really the way to go. You don’t want to overload mushrooms with many other flavors because the mushroom flavor will be lost. Mushrooms taste great on their own and a little flavor enhancement is all you need.
So I simply season mushrooms with salt, fresh cracked black pepper, and garlic powder before roasting. After the mushrooms have been roasted, I add fresh garlic, butter, and a little more salt if needed.
To roast mushrooms, I only use olive oil. Mushrooms are basically sponges, so when I tried to toss them in butter before roasting, they soaked up everything and I ended up adding even more butter. To avoid butter overload, toss roasted mushrooms in a little bit of melted salted butter that’s flavored with garlic.
It’s the perfect finishing touch for firm, buttery, garlic roasted mushrooms!
Ingredient Notes
Mushrooms – This recipe uses cremini (or baby bella) mushrooms. Feel free to use other mushrooms but note that for smaller, thinner mushrooms, cook time would be less.
Olive Oil – You may also use avocado oil if preferred.
Seasonings – A simple blend of salt, freshly cracked black pepper and garlic powder is all you need to enhance the natural flavor of the mushrooms.
Butter – I like to use salted butter for added flavor. You can use unsalted butter if preferred to control amount of sodium.
Garlic – It’s always best to use fresh garlic clove and for the best distributions here, be sure to press it!
See recipe card for complete information on ingredients and quantities.
How to Choose Mushrooms
I often spend a long time trying to go through all the packs of mushrooms at the store, trying to pick the best ones. Ideally, mushrooms would not be pre-packaged so that people could select the best ones. There are some stores which do have loose mushrooms available.
If your grocery store has loose mushrooms available, that’s the best way to get fresh mushrooms that are firm and are all similar in size.
Always try to pick out mushrooms that are firm and have no brown spots. Don’t press on the mushrooms too hard or you will bruise them. Feel them gently with tips of your fingers.
How to Clean Mushrooms
For most commonly used mushrooms, it’s best to clean them with a damp paper towel.
While wiping each mushroom is a tedious task, especially when preparing a lot of cremini (aka baby bella) mushrooms, it is the best way to clean them.
Why wipe off each mushroom instead of washing them all with water? Mushrooms are basically sponges and easily soak up all the water and other liquid that they’re exposed to. If you expose mushroom to even more water while washing them, they will soak up too much water and will be too soft, mushy, and watery when cooked.
Quick way to wash mushrooms:
If the task of wiping off each mushroom is too much or you’re just short on time, there is a quicker way you can wash them. Place all the mushrooms into a colander. Quickly rinse excess dirt with cold running water. Use dry paper towel to dry off mushrooms as fast as possible. The goal is to expose mushrooms to as little water as possible.
How to Make Roasted Mushrooms
Prepare. Preheat the oven to 425°F and grease a rimmed baking sheet. Note that the baking sheet needs to be large enough to fit all of the mushrooms in a single layer.
Cut the mushrooms. Cut the bottoms of the stems off of the mushrooms. Wipe the mushrooms clean with a damp paper towel. If you notice that your mushrooms are on the larger side, cut them in half.
Season them. Place the chopped mushrooms in a bowl with olive oil. Toss to coat, then sprinkle on the seasonings and give it another toss. (1)
Place them on the baking sheet. When you spread the mushrooms onto the baking sheet, make sure they’re stem side down and not piled on top of each other. (2)
Roast them mushrooms. Bake for about 20-25 minutes (3). You may need to strain off the liquid halfway through (if the baking sheet fit the mushrooms snuggly).
PRO TIP: Make sure to take the baking sheet out of the oven to strain and close the oven so oven temperature doesn’t drop.
Add butter. Melt the butter and mix it with pressed garlic while the mushrooms are in the oven. Once they’re done cooking, toss them in a large clean bowl with the garlicky melted butter. (4)
Recipe FAQs
Store fresh mushrooms unwashed in the original packaging. Original packaging will most likely have holes poked though so that mushrooms can breathe. Don’t try to seal mushrooms air-tight.
Loose fresh mushrooms can be stores in a brown paper bag or ventilated vegetable container, in the refrigerator. Don’t wash clean until ready to cook.
Fresh mushrooms can be stored in the refrigerator for about 2 days. After that, mushrooms will start to soften and go bad.
Store cooked mushrooms in a plastic food storage container with a lid. Store cooked mushrooms in an air-tight container in the refrigerator for up to 3 days.
Make them cheesy – Sprinkle on some freshly grated parmesan after baking.
Add some herbs – Fresh parsley or thyme goes well with mushrooms.
Make them even more garlicky– Mix in some freshly minced garlic with mushrooms before baking.
Add a little spice – Crushed red pepper flakes add the perfect amount of heat.
More Recipes Featuring Mushrooms
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Roasted Mushrooms Recipe
Ingredients
- 24 oz crimini mushrooms aka baby bella mushrooms
- 1/4 cup olive oil
- 1 tsp fresh cracked black pepper to taste
- 1 1/2 tsp garlic powder
- salt to taste
- 2 tbsp salted butter melted
- 1 garlic clove pressed
Instructions
- Preheat oven to 425° and lightly grease a large rimmed baking sheet. Baking sheet should be able to fit all the mushrooms in one even layer.
- Cut bottoms of the stems off mushrooms and wipe mushrooms clean with a damp paper towel. If some mushrooms are too large, cut them in half.
- Place mushrooms in a mixing bowl, add olive oil and quickly toss all the mushrooms.
- Add salt, pepper, and garlic powder and toss mushrooms to evenly coat them in seasoning.
- Spread mushrooms in one even layer on the prepared baking sheet. Turn each mushroom stem side down.
- Bake for 20-25 minutes, straining off the liquid half way through. (Make sure to take the baking sheet out of the oven to strain and close the oven so oven temperature doesn’t drop.)
- Melt butter and mix it with pressed garlic while mushrooms are baking.
- Once mushrooms are done, toss them in a clean mixing bowl with melted butter and garlic mixture.
- Serve right away.
Notes
Add some herbs – Fresh parsley or thyme goes well with mushrooms.
Make them even more garlicky– Mix in some freshly minced garlic with mushrooms before baking.
Add a little spice – Crushed red pepper flakes add the perfect amount of heat.
Nutrition
Originally published on Will Cook For Smiles in April 2019.
Billy says
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