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This easy oven roasted mushroom recipe is seasoned simply with salt, pepper, olive oil, and fresh garlic and rosemary for a budget-friendly side dish that pairs well with just about anything from holiday meals to weeknight dinners.
As far as mushrooms go, it’s usually a love or hate situation. I have yet to meet anyone who has said “Mushrooms? Eh, they’re okay!”
It’s always more of a passionate response one way or the other, lol!
I fall deep into the mushroom-lovers camp.
I love them in a steak sub, on top of a great burger, or as the filling for pierogis. And they’re delicious with eggs (on the side like this) or baked with eggs and cheese or stuffed inside an omelet.
Mushrooms are also perfect in a creamy sauce for steak, paired with pasta, on top of salad, or added to soup. Or go ahead and stuff them.
But mushrooms are delicious in their own right, and deserve a place in the spotlight!
What Makes This Easy Roasted Mushroom Recipe Special
- Minimal ingredients – In this recipe, garlic, rosemary, and olive oil accentuate the flavor of mushrooms. Salt and pepper are the only spices you need in this simple side dish!
- Budget friendly – With mushrooms as the star of the show and just a couple other pantry staple ingredients, this side dish is as economical as it is nutritious.
- Special diet friendly – This dish is good for a lot of special diets. It’s naturally gluten free, low carb and keto friendly, paleo, and vegan.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Whole button mushrooms – Button mushrooms are known for their mild flavor and tender texture when cooked. In this recipe, you can use white button mushrooms or brown button mushrooms (also called cremini or baby bella).
- Extra-virgin olive oil – Prevents the mushrooms from sticking to the pan and adds rich flavor.
- Garlic – Fresh garlic adds a ton of flavor here, but in a pinch you can use about 1/4 teaspoon of garlic powder instead.
- Fresh rosemary – Piney, woodsy, and aromatic, fresh rosemary elevates this humble side dish. If you don’t have fresh, use 1/2 teaspoon dried rosemary leaves, and gently crush them with your fingertips to help release their oils.
- Salt and black pepper – These pantry seasonings make sure this dish isn’t bland.
Step-by-Step Instructions: How to Roast Mushrooms in the Oven
- Prep. Preheat the oven to 400F; get out an oven-safe 9 by 13-inch casserole dish. Prepare the mushrooms (see the Notes in the recipe card below for cleaning instructions).
- Combine.Toss together all ingredients in the casserole dish.
- Cook. Roast until the mushrooms are tender and starting to brown, about 20 to 25 minutes, tossing once halfway through. Serve warm or at room temperature.
Storage and Reheating Tips
You can make this recipe 3 to 5 days ahead and store it covered it in the fridge. To reheat, place the mushrooms in an oven-safe dish and cover with foil. Reheat at 350F until warm.
Pro Tip: How to Prepare Mushrooms (It’s Easy!)
Mushrooms are porous, similar to a sponge. To avoid water-logging them, it’s best not to soak mushrooms. Instead, here’s how to prepare mushrooms before cooking:
- Dirt removal – You can rinse mushrooms under cool running water in a colander right before using. Alternatively, you can brush off any dirt with a damp cloth or a mushroom brush.
- Trim the bottom of the stems if needed – If the stems are dry or dirty at the bottom, you can trim them. Otherwise, it’s fine to eat the stems.
Frequently Asked Questions
Mushrooms have a savory, umami, almost meaty flavor.
Fresh, whole mushrooms will last about 4 to 7 days in the fridge.
The best way to store mushrooms is in a paper bag lined with a paper towel on a shelf in the main part of the fridge (not in a high-humidity crisper drawer). Leave them whole and don’t wash them first.
Baked or roasted mushrooms made in the oven like this recipe are very easy and require minimal hands-on time. Instead of having to stir frequently like when you cook mushrooms on the stovetop, this recipe only requires stirring the mushrooms once halfway through.
No. Both baked and roasted mushrooms use oven cooking methods, but the main differences are the temperature and the end result.
Baked mushrooms are cooked in the oven around 350-375F, while roasted mushrooms are cooked around 425-450F. Roasting takes less time and the chances of burning are higher, so you need to be more watchful. As a result of cooking at a higher temperature, roasted mushrooms are browned and caramelized outside but not quite as soft inside.
In this recipe, we cook the mushrooms at 400F, which falls in the middle of baking and roasting (but the results are closer to roasting, so I consider them roasted) for the best of both worlds!
What to Serve Along With This Mushroom Side Dish
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Easy Garlic Oven Roasted Mushrooms Recipe
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Equipment
Ingredients
- 1 pound whole button mushrooms white or brown
- 4 tablespoons extra-virgin olive oil
- 2 cloves fresh garlic crushed
- 1/2 tablespoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prep. Preheat the oven to 400F; get out an oven-safe 9 by 13-inch casserole dish. Prepare the mushrooms (see Notes below for cleaning instructions).
- Combine.Toss together all ingredients in the casserole dish.
- Cook. Roast until the mushrooms are tender and starting to brown, about 20 to 25 minutes, tossing once halfway through. Serve warm or at room temperature.
Notes
- Net Carbs: 3g per serving
- Storage and Reheating: You can make this recipe 3 to 5 days ahead and store it covered it in the fridge. To reheat, place the mushrooms in an oven-safe dish and cover with foil. Reheat at 350F until warm.
- Dirt removal – You can rinse mushrooms under cool running water in a colander right before using. Alternatively, you can brush off any dirt with a damp cloth or a mushroom brush.
- Trim the bottom of the stems if needed – If the stems are dry or dirty at the bottom, you can trim them. Otherwise, it’s fine to eat the stems.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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