Description
Golden, caramelized mushrooms roasted to perfection in rich garlic butter with fresh herbs. This easy side dish delivers restaurant-quality flavor in just 25 minutes with minimal effort!
Ingredients
Scale
- 1 pound baby bella mushrooms (cremini), cleaned and halved or quartered
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- Optional: 1 tablespoon balsamic vinegar
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: squeeze of fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the mushrooms by gently wiping them clean with a damp paper towel. Avoid rinsing them under water as mushrooms absorb moisture like sponges, which can make them soggy. Trim the stems if needed and cut larger mushrooms in half or quarters so all pieces are roughly the same size for even cooking.
- Make the garlic butter mixture by combining melted butter, olive oil, minced garlic, thyme, parsley, salt, and pepper in a large mixing bowl. Whisk everything together until well combined and the garlic is evenly distributed.
- Coat the mushrooms by adding them to the bowl with the garlic butter mixture. Toss thoroughly using a wooden spoon or your hands, making sure every mushroom is coated in that delicious garlicky goodness.
- Arrange on baking sheet in a single layer, making sure the mushrooms aren’t overcrowded. If they’re too close together, they’ll steam instead of roast and you won’t get those beautiful caramelized edges. Use two baking sheets if needed.
- Roast for 20 minutes, stirring halfway through the cooking time. The mushrooms are done when they’re golden brown on the edges, tender throughout, and have reduced in size by about half. The garlic should be fragrant and lightly golden, not burned.
- Optional finishing touches: If using balsamic vinegar, drizzle it over the mushrooms during the last 2 minutes of roasting. If adding Parmesan, sprinkle it on during the last 5 minutes so it gets melty and golden.
- Garnish and serve immediately, topped with additional fresh parsley and a squeeze of lemon juice if desired. These are best enjoyed hot and fresh from the oven!
Notes
- Don’t overcrowd the pan: Mushrooms need space to roast properly. Too many mushrooms too close together will cause them to steam and become soggy instead of developing those delicious caramelized edges.
- Adjust garlic to taste: Love garlic? Add 1-2 more cloves. Prefer it milder? Use 3-4 cloves instead.
- Check for doneness: Mushrooms should be tender, golden, and have released their moisture. If they still look pale and wet, give them another 5 minutes.
- Butter burning? If your butter starts to brown too much, tent the pan loosely with foil for the remaining cooking time.
- Scaling the recipe: This recipe doubles or triples easily for meal prep or crowds. Just use additional baking sheets to avoid overcrowding.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: ¼ of recipe (about ¾ cup)
- Calories: 165
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg