Garlic Butter Roasted Mushrooms

These garlic butter roasted mushrooms are one of my favorite side dishes to make because they’re simple, flavorful, and pair beautifully with almost any main course. I love how the mushrooms soak up the buttery garlic and fresh herbs while roasting, creating tender, juicy bites with a slightly caramelized edge.

Why You’ll Love This Recipe

I like this recipe because it takes very little prep time but delivers big flavor. Roasting intensifies the natural earthiness of the mushrooms, and when I toss them in butter, garlic, and herbs, they turn into an irresistible dish. I also appreciate that it works as both a weeknight side and a holiday table star. The mushrooms come out golden, juicy, and aromatic every single time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• mushrooms (white button or cremini work well)
• unsalted butter, melted
• garlic, minced
• fresh thyme or rosemary
• salt
• black pepper
• fresh parsley, chopped (for garnish)

Directions

1. I preheat my oven to 400°F (200°C).
2. I clean the mushrooms with a damp paper towel and trim the stems if needed.
3. In a large bowl, I toss the mushrooms with melted butter, garlic, herbs, salt, and pepper until they’re evenly coated.
4. I spread the mushrooms in a single layer on a baking sheet.
5. I roast for about 20 minutes, shaking the pan halfway through, until the mushrooms are tender and golden.
6. Before serving, I sprinkle fresh parsley on top for a pop of color and freshness.

Servings and timing

This recipe serves about 4 people as a side dish. Prep time takes 10 minutes, and roasting takes around 20 minutes, so I can have it ready in about 30 minutes total.

Variations

Sometimes I add a splash of balsamic vinegar before roasting for extra depth. For a cheesy twist, I like to sprinkle grated Parmesan over the mushrooms during the last 5 minutes of roasting. If I want extra heat, I toss in a pinch of red pepper flakes. For a lighter version, I swap half the butter for olive oil while still keeping the flavor rich.

storage/reheating

I store leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 350°F oven until heated through. They can also be reheated in a skillet over medium heat for a few minutes, which helps bring back their texture. I avoid microwaving them too long because it makes them watery.

FAQs

Can I use different types of mushrooms?

Yes, I often mix white button, cremini, and even portobello mushrooms for variety in flavor and texture.

Do I need to wash mushrooms with water?

I prefer wiping them clean with a damp towel or quickly rinsing and drying them thoroughly. Soaking them makes them watery.

Can I make this recipe vegan?

Yes, I replace the butter with olive oil or vegan butter, and the results are just as delicious.

Can I prepare the mushrooms ahead of time?

I sometimes prep them by cleaning and seasoning, then cover and refrigerate for a few hours before roasting when I’m ready.

What can I serve with garlic butter roasted mushrooms?

I like to serve them with steak, chicken, roasted fish, or even toss them with pasta or grains for a hearty vegetarian meal.

Conclusion

These garlic butter roasted mushrooms are a quick, versatile, and flavorful side dish that I always come back to. With minimal ingredients and effort, I get a dish that feels special but fits perfectly into a busy schedule. Whether I’m serving them alongside a fancy dinner or a simple weeknight meal, they never fail to impress with their rich, garlicky flavor and tender texture.

Print