I made this incredible roasted mushrooms recipe for dinner last night, and I just had to share it!
Let me paint you a picture: golden-brown mushrooms with crispy edges, glistening with olive oil and herbs.
Drool-worthy, amirite?
When they emerged from the oven, I couldn’t resist sneaking a few bites right off the pan. So you might want to make extra!
Why You’ll Love These Roasted Mushrooms
Umami Powerhouse: These roasted mushrooms deliver an intense, savory taste that elevates any dish they accompany, from steak and pasta to chicken and even fish.
Simple Preparation: With straightforward steps and minimal ingredients, they’re insanely easy to prepare, making them ideal for busy weeknight dinners.
Texture Triumph: The roasting method results in mushrooms with perfectly crispy edges and tender, juicy centers.
Ingredients
- Mushrooms: I like to use a mix, but if you only have one kind, that’s okay, too. Look for cremini, button, shiitake, or portobello.
- Extra Virgin Olive Oil: The luscious, golden elixir that coats and crisps the mushrooms to perfection.
- Garlic: The aromatic allium that infuses the mushrooms with its pungent, savory essence.
- Fresh Thyme & Fresh Rosemary: The fragrant, herbaceous duo that elevates the earthy mushroom flavors with their distinctive notes.
- Balsamic Vinegar (optional): The sweet and tangy condiment that adds depth and complexity to the roasted mushrooms.
- Salt & Pepper: The classic seasoning pair that enhances and balances all the flavors in the dish.
- Fresh Parsley: The bright, fresh garnish that adds a pop of color.
How to Make Roasted Mushrooms
I love how versatile this recipe is – you can use any mix of mushrooms you like. It’s a great way to showcase the earthy flavors of the season.
And no matter what, the steps are the same!
1. PREP. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment or foil.
2. SEASON. In a large bowl, mix the mushrooms with olive oil, garlic, balsamic vinegar, salt, and pepper.
3. ARRANGE. Spread the mushrooms in a single layer on the baking sheet. Top with fresh herb sprigs.
4. ROAST. Cook for 15 minutes, drain the liquid, then return to the oven for another 30 minutes.
5. SERVE. Transfer to a dish, sprinkle with parsley, and enjoy!
Tips For the Best Roasted Mushrooms
I’ve always been a mushroom fan, but this recipe takes it to a whole new level.
The combination of garlic, herbs, and balsamic vinegar creates this irresistible aroma that had me hovering near the oven, impatiently waiting for them to be done.
I know you’re probably eager to get started, but before you do, check out these tips for success:
- Mushroom selection. To add complexity, choose a mix of mushroom varieties. Shiitake and portobello provide meatiness, while cremini and button add a milder, earthy flavor.
- Proper cleaning. I usually just wipe them clean but feel free to rinse them (yes, really). Just be sure to spin them in a salad spinner or dry them well with paper towels before cooking.
- Even coating. I know it means another bowl to wash, but it’s best to toss the mushrooms with the oil and seasonings before arranging them on the tray. It’s the easiest way to ensure they’re all well-coated.
- Avoid overcrowding. Leave space between the mushrooms on the baking sheet to allow for even browning. Overcrowding can lead to steaming instead of roasting.
- High heat. If you want them extra crispy, up the oven temp to 425°F after draining the liquid.
- Variations. Try adding tamari or soy sauce for umami richness or sprinkle with Parmesan cheese for a cheesy twist.
How to Store
As incredible as these mushrooms are, I did have leftovers (probably because I made double!).
Luckily, they store well enough that we can enjoy them with this gnocchi carbonara for dinner tonight.
To Store: Place cooled roasted mushrooms in an airtight container and refrigerate for up to 5 days.
To Reheat: Warm the mushrooms in a skillet over medium heat for 3-5 minutes, stirring occasionally. I like to add some butter to help them fry.
Note: Don’t freeze the mushrooms, as they won’t thaw well.
More Delicious Side Dishes You Have to Try
Creamed Spinach
Dr. Pepper Baked Beans
Sweet Potato Soufflé
Coconut Rice
Roasted Mushrooms
4
servings15
minutes45
minutes75
kcalThis quick and easy roasted mushroom recipe elevates their natural umami flavor by cooking them with a blend of aromatic herbs, garlic, and olive oil.
Ingredients
1 pound mushrooms (cremini, button, shiitake, or portobello), cleaned and halved or quartered if large
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 tablespoon balsamic vinegar, optional
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2-3 sprigs fresh rosemary (or 1 teaspoon dried)
Fresh parsley, finely chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large mixing bowl, toss the mushrooms with the olive oil, minced garlic, balsamic vinegar, salt, and pepper. Ensure the mushrooms are evenly coated.
- Arrange the mushrooms in a single layer on the prepared baking sheet. Top with the fresh herb sprigs and bake for 15 minutes. Remove the tray from the oven and carefully drain away the liquid (see note). Return the mushrooms to the oven for another 30 minutes.
- Transfer the roasted mushrooms to a serving dish, sprinkle with freshly chopped parsley, and enjoy!
Notes
- Save the mushroom liquid and use it as a tasty vegan seasoning.
- Use a mix of different mushrooms to add a depth of flavor. Shiitake and portobello provide meatiness, while cremini and button mushrooms add a milder, earthy flavor.
- If you want them extra crispy, up the oven temp to 425°F after draining the liquid.
- For a cheesy twist, top the mushrooms with freshly grated Parmesan cheese 5-10 minutes before they’re done roasting.
