These easy Roasted Mushrooms with Garlic Butter are simplicity itself. But don’t let simple fool you, these 30 minute baked mushrooms are so packed with flavour that your taste buds won’t know what to do with themselves!
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Whether you’re looking for a super tasty side dish or something to serve as part of a veggie main course, roasted garlic mushrooms are a total winner. You can throw them in the oven and apart from one brief intervention, you can leave them to do their thing.
I think garlic mushrooms are kind of a cliche but there are some food and flavour combinations that are perennially popular for a reason. Garlic and mushrooms absolutely fall into that category.
The quality and flavour of the garlic butter you use is crucial to the success of the dish. The other way to ensure absolute success is to not skimp on the amount of butter you use. If the mushrooms aren’t saturated, then I’m simply not interested, Low cal health food this ain’t. But I’m rarely going to eat more than 1 or 2 so who cares?!
How to Serve Roasted Mushrooms
I mainly eat garlicky mushrooms as side dish and they are always served hot. Warm is borderline acceptable but cold is an absolute no no. You do not want to be eating a soggy mushroom coated in congealed butter.
As I side I find one mushroom per person is plenty as they really are very rich. If I’m using them as a way to provide a focal point of a veggie dish then I might serve two as a portion.
Make Garlic Mushrooms into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
For me, garlic mushrooms are an essential bedfellow to a great Steak and potatoes dinner. Throw in some peppery salad to cut through the richness and you have heck of a meal. If I’m not feeling like steak, I’ll create a similar meal with Sticky Maple Wings or BBQ Ribs. If I want even more veg I’ll add a side of Mexican Street Corn.
If I’m having a burger (usually using southern style chicken rather than beef), I love to throw a garlic mushroom in as an extra layer. You can never include enough additions in a burger – fact. If I was making a burger for a vegetarian, it would almost certainly include at least one mushroom. They’re the ideal shape after all and they go amazingly with melty cheese!
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Roasted Mushrooms with Garlic Butter
You are looking for a large field or portabello mushroom to roast for this recipe. It does’t matter if you choose to go basic is something fancy. All that matters is that they’re the nice fat big boys. They’re usually about the size of the palm of your hand.
If you are stuggling to get hold of big mushrooms for any reason, you can use smaller chestnut or closed cup mushrooms instead. You will obviously need to up the quantity of the mushrooms and spread the same amount of oil and garlic butter between them. The cooking time will unlikely need to be adjusted but keep a close eye on them.
I have published my How to Make Garlic Butter post in conjunction with this recipe. So you can easily make your own flavour packed butter.
The recipe given uses fresh oregano to add extra oomph but there is the option to change the herb, leave it out entirely or even add extra flavours like fresh or dried chilli flakes.
Alternatively most supermarkets now sell packs of pre-made garlic butter so could be an option for extra convenience.
Other than using a smaller sized mushroom, the main variations on this recipe are going to come via the garlic butter rather than the elements of this recipe.
The other area where you could be flexible is the cooking method. It would be possible to genty fry the mushrooms or cook then on a griddle pan. Using a griddle press or something else flat and heavy will help the mushrooms to cook through.
Cooking them on the barbecue is another great method. But with all these options you do want to be careful about the garlic butter melting and burning on a hot pan.
To totally turn it around, you can use exactly the same method but switch out the garlic butter entirely and drizzle the mushrooms with Hot Honey Butter Garlic Sauce instead.
Make it Vegetarian or Vegan
This recipe is suitable for vegetarians. Actually its a great option for vegetarians!
To make the recipe vegan, you will need to either buy or make a vegan version of garlic butter. I’ve given some suggestions how to do this in my Garlic Butter recipe post.
Make it Allergy Friendly
This recipe is free from egg, gluten and nuts.
Dairy Free: To make the recipe dairy free, you will need to buy or make the butter with a dairy free substitute. I have again made suggestions how to do this in my Garlic Butter post. Just check out the section about making it vegan suitable.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Baked Garlic Mushrooms
You need very little to in the way of equipment to make this baked mushroom recipe. You can use almost anything to bake them in providing it has a lip to contain the juices. No one wants mushroom juice and butter swimming all over your oven.
As always, a good set of silicone tongs will help you with flipping and serving without having to chase the food around the dish.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
If making it from scratch, the garlic butter element can be prepared up to many months in advance and frozen if needed.
On the day you are intending to serve, you can part roast the mushrooms up to the point that they’re turned and the butter added. They can sit for several hours before being finished off with the butter.
I wouldn’t recommend trying to get any further ahead than that as the texture of the mushrooms is going to become compromised.
Leftover Roasted Mushrooms with Garlic Butter
You could use leftovers almost anywhere that you might add regular mushrooms. They’d be fab added to my Tortellini Bake with Bacon & Mushrooms or Puff Pastry Pie with Chicken. Or sliced and added to a Carbonara or tossed into a Risotto.
You could reheat them in a pan, microwave or oven and serve them as a side to another meal or simply make a feature of them on toast.
But as with not freezing them to get-ahead, I don’t think these mushrooms benefit from being frozen so I would try to reheat and eat them within a couple of days max.
Garlic Mushroom Tips
All ovens vary as do mushroom sizes so do keep an eye on the mushrooms, especially in the first part of the cook. You want them to be lovely and soft but not dried out. So use your intuition rather than being a stickler for recipe times.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Roasted Mushrooms with Garlic Butter
- 4 Large Mushrooms - roughly 65g each
- 2 tbsp Olive Oil
- 4 tbsp Garlic Butter
- Turn the oven on to 200c fan
- Remove the stalks from 4 Large Mushrooms. Place them smooth side up in a small roasting tray and drizzle with 2 tbsp Olive Oil.
- Once the oven is at temperature, roast the mushrooms for 20 minutes.
- Take them out of the oven and flip them over. If there is an excess of liquid in the pan, you can drain that off.
- Split 4 tbsp Garlic Butter over the upturned mushrooms – 1 tbsp on each.
- Return them to the oven and roast for a further 10 minutes.
- Serve hot!