Garlic Butter Roasted Mushrooms are an incredibly flavorful side dish that makes a great addition to any meal. Easy to make, they go perfectly with steak, pork, or even chicken.
Roasting the mushrooms brings out their woodsy flavor and a garlicy butter sauce enhances them. They are easy enough for a weeknight dinner but elegant enough for a holiday meal.
How To Serve
These roasted mushrooms go great with any meat entree. They are also fabulous stirred into mashed potatoes or risotto.
Ingredient Notes
- Mushrooms– use either white or cremini mushrooms. If they are on the smaller side, keep them whole. If they are larger, cut them in half.
- Olive Oil– use regular olive oil, NOT extra-virgin for roasting at high temperatures.
- Seasoned Salt– I use Lawry’s Seasoned Salt.
- Garlic– fresh minced garlic works well for this recipe.
- Worcestershire Sauce– adds a little umami flavor.
- Red Pepper Flakes– for just a little spiciness.
How To Make Garlic Butter Roasted Mushrooms
- Preheat oven to 425 degrees.
- Toss mushrooms with olive oil, seasoned salt and pepper.
- Spread out on baking sheet. Roast for 20 minutes.
- Meanwhile, make butter sauce. Melt butter in a small saucepan. Add garlic, Worcestershire sauce, seasoned salt, and red pepper flakes. Simmer for 1 minute to cook the garlic a little.
- Once mushrooms have roasted for 20 minutes, drizzle the butter sauce on them and roast another 2 to 5 minutes.
How To Clean Mushrooms
Mushrooms are best cleaned with a damp paper towel. Just use it to wipe off the dirt. You don’t want to clean mushrooms under running water. They will soak the water up and they won’t get nicely browned in the oven.
Recipe Tips
- Don’t crowd the pan. Use a large rimmed baking sheet and really spread the mushrooms out so they get crispy and don’t steam.
- If mushrooms are large, cut in half or quarters.
Variations
- Add some chopped fresh herbs to the butter sauce. Parsley, rosemary, or thyme work well.
- Add a little freshly grated Parmesan cheese right when you remove them from the oven.
- Shitake mushrooms can be used.
Storage
Leftovers will keep for 3 days in an airtight container in the refrigerator and can be reheated in the microwave or air fryer.
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Pin ItMore Mushroom Recipes
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Garlic Butter Roasted Mushrooms
Ingredients
- 1 1/2 pounds white mushrooms
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
Butter Sauce
- 4 tablespoons butter
- 3 garlic cloves,, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon crushed red pepper flakes,, optional
- chopped fresh herbs (parsley, thyme, or rosemary), optional
Instructions
- Preheat oven to 425 degrees. For easy cleanup, line a baking sheet with aluminum foil.
- Wipe mushrooms clean with a damp paper towel and trim steams down a little if they are long.
- Toss mushrooms with oil, seasoned salt and pepper.
- Spread out on baking sheet. Roast for 20 minutes.
- Make the butter sauce while the mushrooms are roasting. Melt butter in a small saucepan. Add garlic, Worcestershire sauce, seasoned salt, and red pepper flakes and herbs if using. Simmer for 1 minute.
- Once mushrooms have roasted for 20 minutes, drizzle the butter sauce on them and roast them for another 2 to 5 minutes.
Notes
- Don’t crowd the pan. Use a large rimmed baking sheet and really spread the mushrooms out so they get crispy and don’t steam.
- If mushrooms are large, cut in half or quarters.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
