These roasted mushrooms are incredible. Oven-baking brings out their umami flavor and is easier than pan-frying, and the butter greatly enhances them.
This easy 30-minute recipe is perfect for weeknights, and the leftovers are just as good as the freshly baked mushrooms.
Mushrooms are one of my favorite side dishes to order at restaurants, but it’s a side dish that’s incredibly easy to prepare at home.
Whether I prepare sauteed mushrooms, crab-stuffed mushrooms, or these roasted mushrooms, I greatly enjoy the deep, earthy flavor they add to any meal.
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Ingredients
Here’s a look at the ingredients needed for this recipe. The exact measurements are listed in the recipe card below.
- Baby Bella mushrooms: I love their firm, meaty texture and flavor, which is more developed than the flavor of white mushrooms.
- Olive oil spray: I use spray for convenience – it’s easier to coat the mushrooms in it. I use extra virgin olive oil, which, as it turns out, is stable even at high temperatures (Sources: Yes, you can cook with olive oil; Stop worrying about olive oil’s smoke point). However, since we’re using high heat in this recipe, feel free to use an oil with a higher smoke point, such as avocado oil.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
- To finish: Melted butter and chopped cilantro. The cilantro is optional – I mostly use it for garnish when I have it, but it’s fine to skip it.
Variations
- You can coat the mushrooms with olive oil instead of spraying them. Drizzle them with the oil, and then use your hands to coat them. However, a spray works best for the second coating of oil after seasoning the mushrooms.
- You can add more spices, including onion powder, dried oregano, and ground cumin. Add ½ teaspoon of any additional spice but only ¼ teaspoon of cumin, which is quite potent.
- Sometimes, I sprinkle the finished dish with grated parmesan cheese, as shown in the photo below.
Expert Tips
- There’s no need to flip the mushrooms midway through baking. Leaving them undisturbed promotes beautiful browning. In fact, I almost always roast veggies undisturbed – see these recipes for roasted peppers and roasted cabbage, for example.
- Mushrooms absorb a lot of oil, so please don’t try to skimp. Spray them liberally.
- 1.5 pounds of mushrooms may seem like a lot, but mushrooms shrink considerably when cooked, so this recipe makes about four servings. The cooked weight is about one pound.
Recipe FAQs
Yes. The photo below shows the mushrooms fresh out of the oven without any butter. They are delicious! However, the butter does greatly enhance them. 
You should leave them uncovered. We want them nicely browned. If you cover them, they will steam instead.
Yes. It’s fine to use white mushrooms in this recipe. However, Baby Bella mushrooms are slightly more flavorful.
Serving Suggestions
Roasted mushrooms are incredibly versatile. They pair well with meat, poultry, and seafood. I often pair them with one of the following:
You can also use these mushrooms as part of a meatless meal and serve them with fried or poached eggs.
Storing Leftovers
This is one of those dishes where the leftovers are just as good as the freshly prepared dish. You can keep them in a sealed container (as shown in the photo below) in the fridge for up to four days and enjoy them cold (like antipasti) or reheat them covered in the microwave.
You can also freeze the leftovers. Cool them completely, place them in a freezer-safe container or bag, and store them for up to three months. Thaw them overnight in the fridge before reheating.
Apart from using the leftovers as a reheated side dish, you can add them cold to salads (like this spinach salad), chop and mix them into an omelet (like this egg white omelette), or top them with cheese and briefly melt the cheese in the microwave (similar to this mushroom casserole).
More Mushroom Recipes
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Roasted Mushrooms with Butter and Garlic
These roasted mushrooms are incredible. Oven-baking brings out their umami flavor and is easier than pan-frying.
Servings: 4 servings
Calories: 182kcal
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Notes
- There’s no need to flip the mushrooms midway through baking. Leaving them undisturbed promotes beautiful browning.
- Mushrooms absorb a lot of oil, so please don’t try to skimp. Spray them liberally.
- 1.5 pounds of mushrooms may seem like a lot, but mushrooms shrink considerably when cooked, so this recipe makes about four servings. The cooked weight is about one pound.
- It’s fine to use white mushrooms in this recipe. However, Baby Bella mushrooms are slightly more flavorful.
- I use extra virgin olive oil, which, as it turns out, is stable even at high temperatures (Sources: Yes, you can cook with olive oil; Stop worrying about olive oil’s smoke point). However, since we’re using high heat in this recipe, feel free to use an oil with a higher smoke point, such as avocado oil.
- This is one of those dishes where the leftovers are just as good as the freshly prepared dish. You can keep them in a sealed container in the fridge for up to four days and enjoy them cold (like antipasti) or reheat them covered in the microwave.
- You can also freeze the leftovers. Cool them completely, place them in a freezer-safe container or bag, and store them for up to three months. Thaw them overnight in the fridge before reheating.
- Apart from using the leftovers as a reheated side dish, you can add them cold to salads, chop and mix them into an omelet, or top them with cheese and briefly melt the cheese in the microwave.
Nutrition per Serving
Serving: 1 cup | Calories: 182 kcal | Carbohydrates: 6 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 5 g | Sodium: 199 mg | Fiber: 2 g | Sugar: 3 g
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
