30-Minute Garlic Butter Roasted Mushrooms
Golden, juicy mushrooms roasted with garlic, butter, and olive oil. Optional lemon and thyme brighten the flavor. Quick, easy, and packed with plant-based protein and fiber—perfect as a side or topping for toast, polenta, or mashed veggies.
Equipment
- 1 large mixing bowl
- 1 baking tray or medium baking dish
- 1 rubber spatula
- Measuring Spoons
- Oven
Ingredients
- 500 g 1 lb mushrooms, button, cremini, or Swiss brown (or 8 large portabello)
- 50 g 3 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 garlic cloves finely minced
- ½ tsp salt
- ½ tsp black pepper
Optional finishing:
- 1 ½ tbsp lemon juice
- 1 tsp fresh thyme leaves or parsley for garnish
Instructions
- Preheat the Oven for Perfect Roasting: Begin by preheating your oven to 220°C (450°F) or 200°C (fan-forced). A properly preheated oven ensures that the mushrooms will roast evenly and develop a golden-brown exterior while staying juicy inside. Position your oven rack in the middle to allow optimal air circulation.
- Prepare the Mushrooms: Wash your mushrooms gently under cold running water or wipe them with a damp cloth to remove any dirt. Trim the stems if needed, and if using large mushrooms like portabello, slice them into evenly sized pieces or leave whole depending on preference. Uniform sizing ensures even cooking and consistent texture.
- Melt and Mix the Garlic Butter: In a small saucepan or microwave-safe bowl, melt 50 g (3 tbsp) of unsalted butter. Once melted, add the finely minced garlic and stir to combine. The gentle heat helps release the garlic’s aromatic oils, creating a rich, flavorful base for roasting.
- Combine Mushrooms with Seasoning: Place the cleaned mushrooms into a large mixing bowl. Drizzle with 1 tbsp olive oil to prevent the butter from burning and enhance flavor. Pour the melted garlic butter over the mushrooms. Sprinkle evenly with ½ tsp salt and ½ tsp freshly ground black pepper. Using a rubber spatula, gently toss the mushrooms until every piece is coated with the buttery garlic mixture.
- Arrange Mushrooms on Baking Tray: Line a baking tray with parchment paper or lightly grease it to prevent sticking. Spread the coated mushrooms in a single layer, ensuring they aren’t overcrowded. Overcrowding can trap moisture and prevent mushrooms from roasting properly, so give them space to caramelize beautifully.
- Roast Without Disturbing: Place the tray in the preheated oven and roast the mushrooms for 20–25 minutes. Do not toss or turn them during cooking. The high heat allows the mushrooms to develop a rich, golden-brown exterior while retaining moisture inside. You’ll notice the mushrooms releasing their natural juices, which mingle with the garlic butter for added flavor.
- Optional Finishing Touch: Lemon and Herbs: If you want a bright, fresh note, prepare the finishing touch. In a small bowl, mix 1 ½ tbsp lemon juice with 1 tsp fresh thyme leaves (or parsley for color). After roasting, push the mushrooms to one side of the tray, drizzle with the lemon-herb mixture, and gently toss to coat evenly. This step enhances the flavor without overpowering the buttery garlic base.
- Serve Immediately for Best Flavor: Transfer the roasted mushrooms to a serving dish. Spoon any juices from the pan over the mushrooms for extra richness. Serve immediately as a side to toast, polenta, mashed potatoes, or even alongside a protein of your choice. The mushrooms are best enjoyed warm when their texture is tender and juicy.
- Tips for Large Mushrooms (Portabello or King): For extra-large mushrooms, place them cap-side down in a medium baking dish so they fit snugly. Spoon about 1 tsp of butter over each mushroom and brush or drizzle the remaining butter around the edges. Roast for 20 minutes for a slightly firm bite or 25 minutes for tender perfection. Finish with lemon and thyme for an elegant presentation.
- Storage and Reheating: Leftover roasted mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven at 180°C (350°F) to maintain their juiciness. Avoid microwaving for long periods, as it can make the mushrooms rubbery.
Notes
- Use fresh mushrooms for the best texture and flavor; avoid soggy or pre-sliced packages.
- Adjust garlic according to taste—more garlic intensifies the aroma, less keeps it mild.
- Olive oil prevents the butter from burning and adds depth, but the main flavor remains buttery and garlicky.
- The optional lemon and thyme provide a bright, fresh finish but are not required.
- Serve immediately for the juiciest, most flavorful mushrooms; reheating slightly can be done but may reduce texture slightly.
