Flavor-Packed Garlic Butter Mushrooms
These Garlic Butter Roasted Mushrooms are rich, juicy, and golden, made with just a handful of ingredients. Butter, olive oil, and garlic coat the mushrooms before roasting at high heat for deep flavor and perfect texture. Ideal as a side or a simple vegetarian main, and finished with lemon and thyme for a fresh, herby note.
Equipment
- 1 Large Mixing Bowl
- 1 Silicone Spatula
- 1 Rimmed Baking Tray
- 1 Oven Thermometer
- 1 Garlic Press (optional)
Ingredients
Main Ingredients:
- 500 g 1 lb button or cremini mushrooms (or 8 large portobello mushrooms)
- 50 g 3 tablespoons unsalted butter, melted
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves finely minced or pressed
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Optional Finishing Touches:
- 1½ tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves or parsley for a pop of color
Instructions
- Preheat the Oven for Roasting: Set your oven to 220°C (430°F) or 200°C (400°F) if using a fan-assisted oven. This high temperature is key to achieving a deeply golden exterior while keeping the mushrooms tender inside.
- Prepare the Flavor Coating: In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, salt, and pepper until well combined. This will be your savory coating that infuses the mushrooms during roasting.
- Toss the Mushrooms in Garlic Butter: Add the mushrooms to the bowl and use a silicone spatula to gently toss them in the garlic butter mixture. Make sure all sides are well coated for even roasting and maximum flavor absorption.
- Arrange on Baking Tray: Transfer the coated mushrooms to a rimmed baking tray. Spread them out in a single layer, cap-side down if using large mushrooms, so they roast evenly. Do not overcrowd the tray—this helps them brown instead of steam.
- Roast to Perfection: Place the tray in the oven and roast undisturbed for 20–25 minutes. The mushrooms should become golden brown and slightly crisp around the edges while staying juicy in the center. No flipping is necessary.
- Add Fresh Finishing (Optional): Once roasted, push the mushrooms toward one side of the tray. Drizzle with lemon juice and sprinkle with thyme or parsley if using. Give a quick toss and serve hot.
Notes
- For Larger Mushrooms (like Portobello):
Place them stem-side up in a snug baking dish. Spoon about 1 teaspoon of the garlic butter mix into each cap and brush the rest along the rims. Roast for 20–25 minutes without turning. They’ll release their juices, which can be spooned over just before serving with a final splash of lemon. - Serving Suggestions:
These mushrooms are delightful served on creamy polenta, garlic mashed potatoes, or thick toast spread with ricotta. They also pair wonderfully with sautéed greens or grain bowls. While they don’t produce enough sauce for pasta, a small serving with added olive oil works nicely. - Make It Vegan:
Swap butter for a plant-based alternative for a vegan version. Keep the olive oil for that rich depth of flavor. - Storage Tips:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven for best texture. Avoid microwaving, as it softens them too much. - Nutritional Highlight:
This dish is naturally low in carbs and rich in antioxidants and fiber. Mushrooms provide plant-based protein, and the olive oil adds a dose of healthy fats.