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With a deep flavor and golden edges, roasted mushrooms are a quick and easy way to transform an everyday vegetable into a delicious side dish.
Holly’s Recipe Highlights
- Flavor: Roasted mushrooms have lots of umami (savory flavor) with garlic and soy sauce.
- Skill Level: Just season, roast, and serve. How easy is that?
- Technique: Roast at a high temperature and place the flat side down to get caramelized edges.
- Prep Note: Wipe mushrooms with a damp paper towel or soft brush to remove dirt—don’t soak them. Excess moisture keeps them from browning properly in the oven.
- Serving Suggestions: Roasted mushrooms add visual appeal as a standalone dish or alongside any protein.
Ingredient Tips for Roasted Mushrooms
Mushrooms: Use any type of mushroom for this recipe, adjusting the size if they’re smaller or larger. Cremini or baby bellas tend to have a deeper flavor.
Seasonings: Soy sauce and garlic bring a savory, umami flavor, while a bit of salt and pepper add just the right balance. A touch of butter at the end makes everything rich and flavorful.
Variations
- In addition to parsley, try other fresh herbs like sprigs of sage, rosemary, and fresh thyme between the mushrooms on the baking sheet. Keep some fresh sprigs behind to chop up and add as a garnish to the finished dish.
- A drizzle of balsamic vinegar or glaze gives an extra pop of flavor to this dish.
Roasted mushrooms can be served as an appetizer with a drizzle of homemade garlic aioli or a creamy tahini sauce. They also add steakhouse flair when served next to a juicy sirloin steak or on a classic burger.
Leftovers
Keep leftover roasted mushrooms in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 3 months.
Leftovers are great over steaks, in a stir fry, or tossed into a soup or stew.
Delicious Mushroom Recipes
Did you make these Roasted Mushrooms? Leave a comment and a rating below!
Roasted Mushrooms
Equipment
Ingredients
- 1 pound mushrooms white, cremini, or baby bella*
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter optional
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 450°F.
- Wipe the mushrooms clean with a damp paper towel. Cut each in half.
- In a bowl, toss mushrooms with olive oil, soy sauce, garlic, salt, and pepper. Place them on a large baking sheet, cut side down.
- Roast the mushrooms 15 to 18 minutes or until tender and slightly browned.
- Toss mushrooms with butter (optional) and chopped parsley. Serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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Mushrooms are great. I am a big mushroom eater and this will certainly be going in my book Xxx
Jen, I am glad to hear that you enjoyed the recipe and that it will be going in your recipe box.
I also slice the mushrooms very thinly, fry in butter till very brown then add teriyaki or soya sauce and then and a little more butter. Careful on the sauces as there salty, but other wise a great receipt for a large crowd
That sounds great, thanks for sharing, Debbie!
Great idea and delicious
So glad you enjoyed it, Lisa!
The mushroom recipe sounds great. Anxious to try.
I hope you enjoy them, Anne! You got this.