Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful. To cook mushrooms on the stove, see this easy mushroom recipe.
Key Ingredients
Mushrooms: For this recipe, use your favorite variety of mushrooms. I used cremini mushrooms in our photos, but white button, portobello, and wild mushrooms will all work. When roasting mushrooms, cut them so they are all similar in size. Olive oil: I love olive oil for this recipe, but you can use avocado oil or a combination of oil and melted butter for a different flavor. Bay leaves and thyme: I love infusing extra flavor into my mushrooms, so I roast them with a few bay leaves and fresh thyme. Rosemary or sage is lovely, too. Garlic: Use fresh garlic, but only add it towards the end of roasting. This way, the garlic won’t burn.
How to Roast Mushrooms
To roast mushrooms, toss them with olive oil and fresh herbs. We love bay leaves and thyme. Spread everything onto a baking sheet, then roast in a 400°F oven until they begin to brown. After 25 minutes, remove the mushrooms from the oven and stir in minced garlic, salt, and pepper. After another 5 to 10 minutes in the oven, the mushrooms will be golden brown and delicious. For oven-roasted mushrooms, we add the salt towards the end. Salt brings out moisture, which can cause our mushrooms to steam, preventing them from browning in the oven. Adding our salt later in the cooking process makes them golden brown and well seasoned. I also add my garlic towards the end, preventing it from over-browning. This keeps the garlic flavor more fresh, which I really like with the roasted mushrooms. Before serving, I love tossing the roasted mushrooms with fresh chives, a little lemon zest, and butter. The combination makes these so delicious!
Storing Roasted Mushrooms
Oven-roasted mushrooms last, stored in an airtight container in the fridge for up to 5 days, or freeze them for up to 6 months. Thaw overnight in the refrigerator before reheating in a skillet or oven.
Ways to Serve Roasted Mushrooms
I love serving roasted mushrooms with a variety of dishes. They make a fantastic veggie side to roasted chicken, meatloaf, or pork chops. One of my favorite ways to enjoy them is this roasted mushroom toast. I love tossing them onto salads, adding them to frittatas and omelets, and scattering them over pizza. You can also toss them with pasta, similar to what we do in this mushroom pasta recipe. 2 tablespoons olive oil 2 to 3 bay leaves 3 sprigs fresh thyme 2 cloves garlic 1/4 teaspoon fine sea salt, plus more as needed 1/4 teaspoon fresh ground black pepper Chopped fresh chives, fresh grated lemon zest, and butter, optional 2Using a damp paper towel, brush off dirt from the mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, like portobello mushrooms, cut into 1/4-inch cubes. 3Add the mushrooms to the baking sheet with olive oil, bay leaves, and thyme. Toss until the mushrooms are well coated. Don’t worry if all the oil you just added disappears. As they cook, the mushrooms will release the oil. 4Spread the mushrooms and herbs into one layer, then roast, stirring a few times, until mostly browned and any liquid released from the mushrooms evaporates from the pan, 20 to 25 minutes. 5Stir in the garlic, salt, and pepper, then roast for another 5 to 10 minutes or until the garlic toasts and the mushrooms brown. Serve tossed with chives, lemon zest, and butter (optional).
