Crave-Worthy Roasted Mushrooms

How to cook oven-roasted mushrooms that are perfectly browned and bursting with flavor. Use mushrooms of all shapes and sizes for this easy recipe! Skip to our Roasted Mushrooms recipe or read on for our tips.


How to roast mushrooms in the oven.

Mushrooms are one of our favorite ingredients. They are delicious, nutritious and easy to prepare with the help of a hot oven. For a stovetop recipe, here is our safe way to cook mushrooms on the stovetop.

To make the ultimate batch of fried mushrooms, we roast them in a pretty hot oven. Roasting at 400 degrees Fahrenheit for about 35 minutes intensifies their flavor and turns golden brown..


Our method works on all types of mushrooms. In our photos we use baby bella (or cremini) mushrooms. Larger mushrooms like portobello or more exotic mushrooms like king oyster mushrooms will work. For another Roasted Mushrooms recipe, check out our Portobello Mushrooms Roasted with Eggs.

We roast the mushrooms for more flavor fresh herbs, olive oil, garlic, salt and pepper. When grilling the mushrooms, we make sure that they brown in places and caramelize. Since the garlic can overcook, we give the mushrooms a head start in the oven before adding them.


So we do it

First toss the mushrooms with olive oil and fresh herbs. We love bay leaves and thyme. Spread everything on a baking sheet and toast in the oven until they start to brown.

After 25 minutes, remove the mushrooms from the oven and add the chopped garlic, salt and pepper. After another 10 minutes, the mushrooms are wonderfully roasted and the garlic is grilled.


We only add the salt at the end.. Salt draws out moisture, which can cause mushrooms to evaporate. This can prevent them from browning in the oven. Adding the salt later turns them golden brown and well seasoned.

More mushroom recipes

Cravings for Roasted Mushrooms

  • COOK

Frying mushrooms is one of the easiest ways to cook mushrooms. Our method gives the mushrooms a head start in the oven before adding the garlic, salt and pepper. This will brown the mushrooms and keep the garlic from overcooking.

makes 4 servings

will need

16 ounces mushrooms

2 tablespoons olive oil

2 to 3 bay leaves

3 sprigs of fresh thyme

2 cloves of garlic

1/4 teaspoon fine sea salt, more if needed

1/4 teaspoon freshly ground black pepper

A handful of fresh chives, chopped, optional

freshly grated lemon zest, optional


    Preheat the oven to 400 degrees F. Reserve a large non-stick baking sheet. You can also line a large baking sheet with aluminum foil or a non-stick baking mat.

    Using a damp paper towel, brush any dirt off the mushrooms. Cut and discard the tough stems. Cut into 1/4-inch slices or, for larger mushrooms like Portobello, cut into 1/4-inch cubes.

    On a large baking sheet, toss the mushrooms with the olive oil, bay leaves, and thyme. Stir until the mushrooms are well coated. Don’t worry if all of the oil you just added seems to be gone. They release the oil as they cook.

    Spread the mushrooms and herbs in a single layer, then grill, stirring occasionally, until almost browned and the liquid released by the mushrooms has evaporated from the pan (20 to 25 minutes).

    Add the garlic, salt, and pepper and sauté an additional 5 to 10 minutes or until the garlic is charred and the mushrooms are golden brown. Serve sprinkled with chives and lemon zest.

Advice from Adam and Joanne

  • Try the truffle or porcini salt: if you can find it (we buy it online or in specialty kitchen stores), substitute the truffle or porcini salt for the sea salt. This deepens the flavor of the mushrooms and tastes fantastic!
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 of the recipe / calories 88 / protein 4g / carbohydrates 4g / fiber 1g / total sugar 2 g / total fat 7g / Saturated Fatty Acids 1g / cholesterol 0 mg / sodium 151mg

AUTHOR: Adam and Joanne Gallagher

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