Roasted mushrooms make for a delicious appetizer, or serve them up as a side dish alongside bacon wrapped chicken, mashed potatoes and garlic knots for an amazing meal. Whenever I go to a steakhouse, I order the garlic butter mushrooms, they’re one of my favorite side dishes. I make my own steakhouse style mushrooms at home with this super easy roasted mushrooms recipe. The recipe takes just 5 minutes to put together which is always a plus!
Roasted mushrooms Ingredients
This recipe consists of fresh whole mushrooms, butter, garlic, Italian seasoning, olive oil, salt, black pepper and parsley.
How Do You Make Roasted Mushrooms?
This recipe starts with whole mushrooms, you can choose whatever variety you like. I typically use white button mushrooms or cremini, but you can also use a blend of wild mushrooms. Coat the mushrooms in a savory mixture of garlic, butter, olive oil and herbs, and then place them on a baking sheet in the oven to roast. After the mushrooms are tender, add some fresh herbs and serve.
Tips For The Perfect Dish
You can slice or halve your mushrooms if you prefer for them to be in smaller pieces; simply reduce the baking time accordingly. I use an Italian seasoning blend to flavor my mushrooms which is a mixture of garlic powder and dried basil, rosemary, oregano and parsley. If you don’t have dried Italian seasoning on hand, you can substitute an equal amount of your favorite dried herb. These low carb mushrooms are best served immediately. Roasted mushrooms pair perfectly with main course options such as pasta bolognese, Mediterranean chicken, smoked chicken breast, cheeseburger meatloaf or crack chicken.
Roasted Mushroom Variations
While these mushrooms are great as-is, you can add all different ingredients and flavorings to dress them up a bit.
Cheese: Add a sprinkle of parmesan or white cheddar cheese during the last 5 minutes of the roasting time. Onions: Add sliced onion to the pan along with the raw mushrooms. Balsamic: Add 1 tablespoon of balsamic vinegar to the butter mixture. Thyme: Use fresh thyme leaves instead of chopped parsley. Asparagus: Add 1/2 pound of asparagus stalks cut into 2 inch pieces. Sun Dried Tomatoes: Stir in chopped oil-packed sun dried tomatoes right before serving.
I make these roasted mushrooms almost every week, and they’re always a huge hit. Even my kids enjoy them!
