Roasted Mushrooms are a perfectly poppable appetizer, side dish or delicious addition to your favorite chicken, steak and seafood dishes!
Oven Roasted Mushrooms are as easy to pop in the oven as they are in your mouth! Marinate in a plastic bag with oil, garlic and herbs or in a baking dish and roast in the oven!
Oven Roasted Mushrooms require minimal effort – and oil! They are baked in a single layer in their natural juices, sealing in incredible flavor and resulting in a tender texture. Take them to the next level with a drizzle of juices over the top.
Ingredients and Substitutions
- Mushrooms – This roasted mushroom recipe works well with an array of mushrooms including white button, oyster, shiitake, portobello and cremini mushrooms (also known as baby bellas). Cut large mushrooms into quarters, halves or strips so they cook evenly and every bite is full of flavor.
- Minced Garlic – Fresh mince garlic cloves or use store-bought minced garlic.
- Olive Oil – Extra virgin olive oil is my go to for flavor, but canola oil, vegetable oil and butter also work.
- Balsamic Vinegar – Balsamic adds a hint of acidity and balance.
- Herbs and Seasonings – Toss with your favorite fresh or dried herbs or seasoning blend. Salt, pepper, oregano, rosemary, basil or fresh thyme and a hint of red pepper are my go to, but I like to mix them up with Italian Seasoning, ranch seasoning, Everything But the Elote Seasoning and so much more!
How to Roast Mushrooms
- Preheat oven. In a jar or measuring cup, combine olive oil and herbs. Set aside. Clean mushrooms and place in a baking dish or sealable bag. Drizzle or toss mushrooms with marinade. I like to toss for maximum flavor.
- Place mushrooms in a single layer of a casserole dish or sheet pan. Roast mushrooms in the oven until golden brown and tender. Cooking time will vary based on the size of your mushrooms and the amount of moisture in them.
- Drizzle juices over the mushrooms and serve!
How to Clean Mushrooms
Mushrooms soak up water like a sponge, which prevents roasted mushrooms from roasting.
To clean mushrooms, use a damp cloth or paper towel, applying pressure with your thumb as needed to remove spots.
Serving Suggestions
Serve with steak, roast chicken, baked chicken breast, gourmet burgers, in pastas, soups stews and casseroles.
For a crowd pleasing appetizer that fits a variety of dietary restrictions, serve with skewers or toothpicks (gluten free, dairy free and vegan) or on a crostini (dairy free and vegan).
How to Store Roasted Mushrooms
- Room Temperature – Roasted mushrooms can be served at room temperature up to two hours.
- Refrigerator – Store in an airtight container and refrigerate up to 4 days.
- Freezer – Bring to room temperature and place in a freezer bag or airtight container in a single layer. Freeze up to 3 months. Since mushrooms have high water content, it’s best to roast before freezing.
Roasted Mushrooms Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon salt to taste
- ⅛ teaspoon pepper to taste
- 24 ounces mushrooms
Instructions
- Preheat oven to 425℉. Using a damp cloth, apply light pressure to clean.
- In a sealable bag, add olive oil, balsamic vinegar, garlic, herbs and spices. shake. Toss with mushrooms and drain.1 tablespoon balsamic vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes, ⅛ teaspoon salt, ⅛ teaspoon pepper
- Transfer mushrooms to baking dish or rimmed sheet pan and arrange in a single layer with space between. Bake mushrooms in the oven 15-20 minutes, stir or toss halfway, until mushrooms are golden brown and tender. Using a teaspoon, drizzle juice over the top. Transfer to a dish to serve.
Julie’s Tips
- Mushrooms absorb water which prevents them from roasting. Refrain from rinsing in water, if possible. If required, run mushrooms individually under a very light stream of cold water and apply pressure with your thumb to release dirt. Pat dry with a cloth or paper towel.
- To ensure mushrooms cook evenly, cut large mushrooms into quarters, halves or strips.
- Cooking time may vary based on the size and type of mushroom. When they are golden brown and tender (test with a toothpick or fork), they are done.
- Substitute dried herbs with 1 tablespoon fresh oregano, 1 tablespoon fresh rosemary, and 1 tablespoon fresh basil.
- Reserve mushroom juices for your favorite soups, pasta sauces or broth.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Great recipe!
So tender and delicious – I love the hearty, almost meaty flavor these mushrooms have!