Garlic Butter Roasted Mushrooms
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
152 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Garlic Butter Roasted Mushrooms
Description
The recipe uses 500 grams (1 pound) of button, Swiss brown, cremini, or large portabello mushrooms tossed with melted unsalted butter, olive oil, minced garlic, salt, and pepper. The mushrooms roast undisturbed at 220°C (450°F) for 25 minutes, allowing their juices to develop inside without stirring, which keeps a pleasing texture and moisture.
For larger mushrooms like portabello, they are roasted cap side down with butter brushed on top and edges and drizzled with oil, then roasted for 20 to 25 minutes until tender but slightly firm, producing flavorful juices in the pan. A sprinkle of fresh thyme or parsley and a squeeze of lemon juice right after roasting lifts the flavor with acidity and herbaceousness.
This recipe yields four side servings and complements dishes such as quick-cook polenta, garlic sautéed spinach, mashed potatoes, or mashed cauliflower to soak up the buttery mushroom juices. It can also be served on toast spread with ricotta cheese for a light snack or appetizer.
Ingredients
- 500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
- 50g / 3 tbsp butter melted, unsalted
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional finishing flavour:
- 1 1/2 tbsp lemon juice
- 1 tsp thyme parsley also good for colour, fresh leaves
Instructions
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes - do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
How to roast LARGE MUSHROOMS (eg portabello)
- (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).
- Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
- Drizzle over olive oil, sprinkle with salt and pepper.
- Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
- Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
Notes
- Serve mushrooms alongside polenta, sautéed greens, mashed potatoes, or on ricotta toast for versatile accompaniments.
- Roasting mushrooms undisturbed allows them to release their juices and develop tender texture without becoming mushy.
- The recipe yields four side servings and does not make enough sauce to coat pasta thoroughly.
- Fresh herbs like thyme or parsley and lemon juice brighten the mushrooms and add a fresh finish after roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 143g | |
| Calories | 152cal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 299mg | 12% |
| Potassium | 398mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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