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Learn how to roast mushrooms in the oven, from start to finish. This easy, 20-minute recipe for roasted mushrooms can be served as a side dish and so much more! Plump, tender roasted mushrooms are simply seasoned with flavorful olive oil, garlic and fresh herbs.
If you’ve always wanted to learn how roast mushrooms, this tutorial shows you how to prepare delicious mushrooms to enjoy all week long.
This savory roasted mushroom recipe will give you lots of options. Of course, they’re a fantastic side dish, but can also be stored in the refrigerator as a starting point for lots of other meals. Think: as a topping for pizzas, mushroom pastas, stuffing for omelettes, tacos, and more.
Mushrooms belong in your kitchen! They’re naturally low in carbs, high in mineral, fiber and most importantly (to me) they’re a huge source of flavorful umami.
About the ingredients
- 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 or button mushrooms 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. The mushrooms readily absorb 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 roasted 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: Mushrooms 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.
- Lemon juice: A squeeze of fresh lemon juice brings this dish together, adding bright acidity and deglazing the pan at the same time. Don’t skip it!
- Optional flavor add-ins: Add a pinch of crushed red chili pepper and thinly sliced shallot to the mushrooms before roasting, and drizzle with a little balsamic vinegar before serving.
Recipe steps for roasted mushrooms
- 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.
Roasted versus sautéed mushrooms
Roasting mushrooms brings out their naturally savory, earthy flavor, whether they’re truly wild mushrooms or cultivated varieties from the grocery store.
In all types of mushroom recipes, 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.
Ways to serve roasted mushrooms
- Filling for an omelette, taco, or panini.
- Make a salad: Toss the mushrooms with homemade balsamic vinaigrette and sturdy greens
- Use roasted mushrooms as topping for pizza dough or focaccia.
- Serve alongside lemon roasted whole chicken.
- Toss with pappardelle pasta (or any pasta shape!)
Olive Oil and Garlic Roasted Mushrooms
- 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
- Preheat the oven to 425 (220 C) degrees.
- 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.
- 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.
- 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.
- 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.
Karen’s Notes and Tips
- Roasted mushrooms will keep well 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.