Are you looking for an easy side dish to prepare? Get out your sheet pan and make roasted mushrooms glazed with garlic butter and fresh herbs for intensely savory bites.
Recipe Science
- Choose Cremini or Baby Bella mushrooms for roasting; their longer aging process enhances flavor and helps them maintain structure.
- Olive oil coats the mushrooms’ surface, forming a protective layer that browns well and prevents drying during roasting.
- Boost umami notes by glazing mushrooms with a soy butter sauce. As the butter’s milk solids brown, they add a butterscotch taste.
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Featured Comment 11
“They were devoured before the main course 😂 better than the ones we’ve gotten in restaurants before, hands down!”—Valerie
Why It Works
Mushrooms can be pretty bland on their own. But all you need is the proper cooking method and complementary ingredients to make them shine at the dinner table. Roasting in a high-temperature oven kicks off the browning process on the caps while concentrating the juices. To make a big batch for the family or a holiday, I use a baking sheet to do the work.
After about 30 minutes, the fungi will develop a caramel hue. To add a more robust umami taste, I toss them in a buttery soy sauce glaze. After a few minutes in the oven, the savory pieces of oven-roasted mushrooms are ready to serve! They pair well alongside a hearty protein like roasted chicken, flaky salmon, or a big juicy steak.
Ingredients You’ll Need
- Mushrooms: I recommend using a brown mushroom type like Cremini mushrooms or Baby Bella as they are ideal choices for roasting. They also have a more robust, mature flavor compared to white Button mushrooms because they have aged longer. Their structure holds up well and doesn’t shrink down too much when cooking.
- Oil: Fruity extra-virgin olive oil flavors the vegetables while providing a protective fat layer to prevent them from getting dried out.
- Seasoning: Salt enhances the mushrooms’ natural umami flavor. A little bit of black pepper adds mild heat.
- Sauce: The roasted mushrooms are tossed with a savory mixture of soy sauce sauce, balsamic vinegar, minced garlic, thyme, and melted butter.
- Herbs: Fresh thyme is added to the sauce for an herbaceous note. Freshly chopped parsley is mild in taste and adds a bright green color to the brown mushrooms.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for roasted mushrooms is easy to customize! Try these tasty options:
- Mushroom Swaps: Try a different variety of mushrooms, such as mild white button mushrooms, portabello, king oyster, or a mix.
- Oil Options: Use a high smoke point oil like avocado oil, safflower, or soybean.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, coconut aminos, or Bragg Liquid Aminos.
- Make it Dairy-Free: Instead of butter, use coconut oil or margarine.
- Use Different Herbs: Add rosemary, tarragon, oregano, or chives.
- Make it Spicy: Add chopped jalapenos, red chili flakes, chipotle powder, cayenne, or sriracha.
How to Roast Mushrooms
Step 1: Heat the Oven
Place the oven rack in the lowest position and preheat to 450ºF (232ºC).
Step 2: Prepare the Mushrooms
In a pack of mushrooms, you’ll typically find a variety of sizes from small to large unless you handpick them at the market. Keep the smaller pieces that are no bigger than 1 ½ inches whole. Halve the medium-sized about 2-inches, and quarter the larger pieces.
Wash the surface to remove any visible dirt or debris, and pat dry well. As long as you briefly rinse them, their spongy fungus won’t absorb too much water. Not to worry, though; the high heat from the oven will help drive off any residual moisture. Alternatively, wipe them with a damp paper towel.
Step 3: Season the Mushrooms
I keep the seasoning simple- a high-quality olive oil, salt, and pepper. The fat coats the surface, creating a protective layer that browns nicely but doesn’t completely dry out while roasting. As the moisture releases, the salt works its way to the interior to season the inside of the mushroom.
Step 4: Roast
Roasting the mushrooms in the oven provides several advantages. First, you can cook a large batch compared to sauteed mushrooms, which is best for smaller portions. I prepared 2-pounds on a large rimmed baking sheet, but you could easily double the recipe.
Cranking up the oven to 450ºF (232ºC) and roasting in the lower section quickly heats the baking sheet. In under 30 minutes, the vegetables develop a deep golden color and caramelized taste due to the Maillard reaction.
Tips for Perfect Execution: Spread the mushrooms in a single layer to ensure maximum contact with the hot pan. After about 15 minutes of cooking time, the mushrooms start to release their moisture in the dry heat. Letting pieces sit unmoved for at least 10 more minutes concentrates the savory flavor and evaporates most juices. Stir it, and you’ll see the caps and cut sides turn golden brown.
Step 5: Add the Sauce
In a small bowl, add melted butter, soy sauce, balsamic vinegar, minced garlic, and chopped thyme. The milk solids in the butter browns, adding a nutty, butterscotch flavor.
Cook the mushrooms for about 5 more minutes to concentrate the flavors of the sauce.
Step 6: Ready to Serve
Sprinkle the roasted mushrooms with fresh herbs like parsley or basil for a pop of color right before serving. I like to serve it with creamy mashed potatoes and a slice of meatloaf or sauteed chicken.
Frequently Asked Questions
White button mushrooms are light in color and have a mild savory flavor. Brown mushrooms like cremini and baby Bella are from the same variety as the white; however, they are harvested later, maturing and developing a richer taste and darker hue.
Fresh mushrooms contain about 85 to 95% water. Therefore it’s inevitable for the moisture to release when cooking. Roasting at a high of 450 degrees drives out the juices and evaporates them, so they brown quicker and don’t get soggy.
Roasted mushrooms need to cook until most of the moisture releases and the areas in contact with the pan turn golden brown. This process takes about 25 to 30 minutes in a 450-degree oven.
Fresh mushrooms have a mild savory taste when cooked because they naturally contain flavor compounds called nucleotides. This gives a meaty flavor but isn’t very strong unless the fungi have been dried out. Adding some soy sauce rich in glutamates enhances the taste of nucleotides, making a more pungent umami taste. A splash of balsamic vinegar provides some acetic acid, adding a layer of zest and brightness to the dish.
Serve This With
If you tried this Roasted Mushrooms recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Mushrooms
Ingredients
- 2 pounds cremini mushrooms, or baby bella
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, or sea salt
- ½ teaspoon black pepper, more for garnish
- 2 tablespoons melted butter
- 2 teaspoon soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoon chopped thyme, or 1 teaspoon dried
- 1 teaspoon parsley
Instructions
- Heat the Oven – Set the oven rack to the lowest position. Heat to 450ºF (232ºF).
- Prepare the Mushrooms – Rinse and dry the mushrooms, then trim the stems. Leave small mushrooms whole (1 to 1 ½-inch), halve medium-sized (1 ½ to 2-inches), and quarter large-sized (larger than 2-inches).
- Season the Mushrooms – In a large bowl, combine mushrooms, olive oil, salt, and pepper. Spread the seasoned mushrooms evenly on a large rimmed baking sheet.
- Roast – Roast until the liquid from the mushrooms has evaporated, about 25 to 30 minutes. Remove the mushrooms from the oven and carefully stir with a spatula.
- Add the Sauce – In a small bowl, combine melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme. Pour the mixture over the roasted mushrooms. Stir to combine and roast until the garlic is fragrant and the sauce reduces, about 3 to 5 minutes.
- To Serve – Transfer to a serving platter and garnish with parsley and black pepper.
Recipe Video
Notes
- Recipe Yield: About 3 cups
- Serving Size: ½ cup
- Storing: Cool completely and store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in a microwave on high power in 30-second intervals or on the stovetop over medium heat until hot.
- Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
- Make it Paleo and Whole 30: Use ghee instead of butter. Use coconut aminos instead of soy sauce.
- Make it Dairy-free: Use extra-virgin olive oil instead of butter.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Ingredient Guides
14 Types of Mushrooms
Food Science
What is Umami?
Pantry Staples
Pat says
Can I freeze any leftovers?
Jessica Gavin says
Yes, you can freeze leftover roasted mushrooms.
Olivia says
This recipe was wonderful! My husband really loved it and suggested the recipe as a keeper 😜. Thank you!!
Jessica Gavin says
Thank you so much!
Valerie C. says
I am so making these this weekend! We LOVE roasted mushrooms and your recipes are always amazing so I already know these will be a hit! Thank you!!!
Jessica Gavin says
I can’t wait to heat what you think, Valerie!
Valerie C. says
They were devoured before the main course 😂 better than the ones we’ve gotten in restaurants before, hands down! Thanks again Jessica!
Jessica Gavin says
You’re welcome, Valerie!
Cynthia says
Ok, I guess I live a very sheltered life because I have never, ever heard of roasted mushrooms. So making this. I have a question when you are talking about the size of the mushrooms are you measuring east to west or north to south? I need to get this recipe right the 1st time I make it because someone in my household thinks this will not taste good.
Jessica Gavin says
Great question! The size is based on the cap, so east to west. I hope that helps!
Josh says
These mushrooms are amazingly good. Like 10x better than anything at a restaurant. No adjustments to the recipe, just a “little how-I-did-it”. At the beginning, I sprayed pam on the mushrooms, then salt & peppered. Got to try more of Jessica’s recipes.