Roast a batch of mushrooms in the oven, using a variety of different types. Plump, tender roasted mushrooms are simply seasoned with flavorful olive oil, garlic and fresh herbs. This easy, 20-minute recipe can be served as a side dish, with pasta and so much more!

Roasted mushrooms on a serving platter garnished with lemon and parsley leaves.
Chunky roasted mushrooms with lemon, olive oil and garlic is delicious side, pasta or pizza topping.

This savory roasted mushroom recipe will give you lots of options. Stash them in the refrigerator as a starting point for lots of other meals. As a topping for pizzas, mushroom pastas, stuffing for omelettes, tacos, and more.

Ingredient notes

Raw portobello mushroom caps, parsley sprigs, lemon, olive oil and garlic arranged on top of a napkin.
  • Mushrooms: You can use just one type of fresh mushroom, or mix it up and roast a few different varieties together. Readily available types such as cremini, baby bellas, portobello mushrooms (which also happen to be perfect for baking stuffed mushrooms), oyster mushrooms, shiitake mushrooms or buttons will all work in this recipe.
  • Garlic: One or two fresh garlic cloves are essential. I like to grate a plump clove on a rasp grater or finely chop it. Wild mushrooms with garlic readily absorb all the garlic flavor, and smell amazing as they roast.
  • Fresh herbs: Basic chopped parsley (along with a few pretty leaves for garnish) is really all you need to compliment the flavor of garlic mushrooms. But there’s no need to stop there. Most aromatic herbs such as oregano, thyme, sage, rosemary or fresh chives pair beautifully with mushrooms. Add about a tablespoon of chopped herbs to the mushrooms when they come out of the oven.
  • Olive oil: Like juicy marinated mushrooms, roasted mushrooms with no butter taste so good saturated in luscious extra-virgin olive oil. The fat not only adds flavor, but it’s the key to achieving crisp edges in the hot oven. For a extra flavor boost, toss a tablespoon of butter to melt over the warm mushrooms before serving.

Recipe steps

  • Cleaning mushrooms: Rather than gathering them in the wild, most of us “forage” for mushrooms at a grocery store or farmer’s market. The upside is that cultivated mushrooms require minimal prep.
  • If needed, you can gently wipe mushrooms with a paper towel to remove any bits of dirt or soil that may be clinging to the caps.
  • Mushrooms contain a lot of moisture — it’s almost like they’re little sponges. Try not to rinse or use water when cleaning mushrooms. If they absorb too much their texture will become soggy.
  • Sliced raw mushroom caps on a prep board.
    1. Trim woody mushroom stems and tear or slice the caps into large bite-size chunks. Remember the mushrooms will shrink quite a bit in the oven.
  • A microplane grater and a slice of garlic resting on top of a mixing bowl of sliced mushrooms.
    2. Put the mushrooms in a bowl. Grate a clove of garlic over them.
  • Sliced mushrooms in a mixing bowl.
    3. Add olive oil, salt, and pepper. Toss well to coat the mushrooms in the seasonings. They can marinate up to one day ahead.
  • Raw mushroom caps arranged on a sheet pan.
    4. Spread the mushrooms out on a rimmed baking sheet, in one layer. Use an additional pan if they seem crowded.
  • Roasted chunks of mushroom on a sheet pan, with a wooden spatula.
    5. Bake 10 minutes, then stir them around with a spatula.
  • Roasted mushrooms on a sheet pan, with lemon wedges and a spatula.
    6. Continue roasting 5-8 more minutes, until they look shriveled and browned. Squeeze the lemon over and sprinkle with parsley.

Roasted mushrooms versus sautéed

The secret to properly cooked (not soggy) mushrooms is simple: Heat. Quickly cooking the moisture of out mushrooms over high heat — whether on the stovetop or in the oven — is the best way to concentrate their flavor and preserve the texture.

Roasting mushrooms rather than sautéeing means more of them can be cooked at one time on one large sheet pan. The dry heat of the oven will evaporate their exuded moisture more evenly.

Roasted mushrooms on a serving platter garnished with lemon and parsley leaves.
5 from 4 ratings

Roasted Mushrooms with Olive Oil and Garlic

Karen Tedesco
This easy, 20-minute recipe for roasted mushrooms can be served as a side dish and so much more! Plump, tender roasted mushrooms are seasoned with flavorful olive oil, garlic and fresh herbs, and bake in about 15 minutes.
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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients
 

  • 1½ pounds mushrooms, such as cremini, shiitake, oyster or portobellos or a mixture
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, grated or finely chopped
  • Kosher salt
  • Freshly ground black pepper to taste
  • ¼-½ teaspoon crushed red pepper, to taste (optional)
  • 2 tablespoons chopped parsley
  • 1 lemon, sliced in half

Equipment

Instructions
 

  1. Preheat the oven to 425 (220 C) degrees.
  2. Trim off thick stems from the mushrooms. Tear or slice the caps into large, bite-size pieces, halves or quarters depending on the size of the caps, and put into a large bowl. Keep in mind that they will shrink quite a bit in the oven.
  3. Add the olive oil, garlic, ½ teaspoon salt, black and red pepper to the mushrooms and toss to combine. They can marinate up to one day ahead.
  4. Spread the mushrooms on a rimmed baking sheet in one layer without crowding. Use an additional pan if needed. Bake 10 minutes, then stir the mushrooms around in the pan. Bake an additional 5-8 minutes, until the mushrooms look wrinkled, have released their liquid and are crisp on the edges.
  5. Squeeze the lemon halves over the mushrooms. Scrape the bottom of the pan to release the brown bits. Transfer the mushrooms to a serving bowl or platter, sprinkle with parsley and serve.

Notes

  • Roasted mushrooms will keep  up to 5 days, refrigerated. They may also be frozen up to a month, but they will exude more moisture when they’re defrosted and reheated.
  • Optional flavor add-ins: Add a pinch of crushed red chili pepper and thinly sliced shallot to the mushrooms before roasting, and/or drizzle with a little balsamic vinegar before serving.
  • Use them as a filling for an omelet, taco, or panini. Make a marinated mushrooms salad: Toss the mushrooms with homemade balsamic vinaigrette and sturdy greens. Top your pizza dough or focaccia. 

Nutrition per serving

Calories: 167kcal Carbohydrates: 9g Protein: 6g Fat: 14g Sodium: 13mg Fiber: 3g Sugar: 4g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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