This Oven Roasted Mushroom recipe is super easy to make and only requires 5 minutes of hands on preparation! Baked with a simple wine and garlic infused butter sauce, this restaurant-quality mushroom side dish is incredibly rich in flavor, extremely versatile and totally customizable! It’s perfect for both easy weeknight dinners and holiday entertaining!
*Updated*
This post was originally published in December 2014. I took new photos and updated the post below to include more information about baked mushrooms. Plus, I added step by step photos to show you how quick and easy this mushroom and onion side dish is to make!
Oven Roasted Mushrooms Recipe
These buttery, oven caramelized mushrooms and onions are meaty, buttery and guaranteed to give any steakhouse a run for their money!
These golden brown, tender mushrooms and onions are roasted to juicy perfection and drizzled with an intensely flavorful garlic and wine infused butter sauce. Finished with a liberal sprinkling of fresh herbs and a generous squeeze of lemon, this mushroom side dish is far from boring and bland!
Plus, this savory oven baked mushrooms recipe is so incredibly quick and easy to make! With just one sheet pan, a few kitchen staples and 5 minutes of hands on preparation, you can make restaurant-quality garlic butter mushrooms in your own kitchen!
Extremely flavorful, completely customizable and a total cinch to make, these steakhouse-style mushrooms are perfect for any occasion! Whether you serve them as a quick weeknight side dish, spoon them over mashed potatoes as an easy vegetarian main, or add them to your holiday table, they are sure to be a hit – even with your picky eaters!
What are garlic butter roasted mushrooms?
Garlic butter mushrooms are a meaty, intensely flavorful dish prepared by drizzling fresh mushrooms with a garlic and herb infused butter and then baking them in the oven until fragrant and tender.
Mushrooms can be served as an appetizer, side dish, topping for steaks, toast or potatoes and also as a garnish for salads and pizza!
How to pick fresh mushrooms at the store?
Shopping for mushrooms at the grocery store is easy once you know exactly what to look for! Follow these simple tips for purchasing the best mushrooms:
- Look for mushrooms that are firm with a smooth appearance and no brown spots. Avoid pressing on the mushrooms too hard when checking for firmness or you will bruise them.
- The mushrooms surface should be dry and not damp, nor should they be shriveled and dried out.
- Fresh mushrooms should appear plump and fresh.
- Check the underside of the mushroom cap. If you are looking for a delicate flavor, choose mushrooms with a closed veil and hidden gills under the mushroom cap. For a richer flavor, select mushrooms with an open veil and exposed gills under the cap.
How to store fresh mushrooms?
Once you have selected the perfect mushrooms at the store, it is important they are properly stored.
Fresh mushrooms should be stored unwashed in their original packaging in the refrigerator.
If you purchased loose fresh mushrooms at the store, transfer them to a brown paper bag or storage container with the lid propped open for ventilation before storing them in the refrigerator.
Fresh mushrooms can be stored in the refrigerator for 2-3 days.
Pro-tip #1: Fresh mushrooms need to breathe, so do not place mushrooms in an air-tight container!
Pro-tip #2: Do not clean mushrooms until you are ready to use them!
How to prepare mushrooms for cooking?
Once you are ready to cook mushrooms, avoid rinsing them under running water! Soaking fresh mushrooms with water can cause them to turn rubbery and slimy once cooked. To properly clean mushrooms, use a damp paper towel to gently brush off any dirt or debris.
Also, make sure you trim the bottom of the mushroom stems. (For shiitake mushrooms, remove the stems completely as they are tough in texture.)
How to make oven roasted mushrooms?
Garlic butter oven roasted mushrooms are incredibly easy to make! With just a handful of ingredients and a large, rimmed baking dish, you can prepare restaurant-quality mushrooms at home!
- Preheat oven to 425 degrees F.
- Season mushrooms: Place mushrooms and onions on a large, rimmed baking dish. Toss with oil and season with a pinch of salt and pepper. Arrange the vegetables in a single layer, with the mushrooms facing stem side down. Add 4 sprigs of fresh thyme and 2 sprigs of rosemary to the baking dish.
- Partially roast: Place mushrooms and onions in the oven. Roast for 15 minutes or until lightly browned.
- While the mushrooms are roasting, make the butter sauce: In a large, microwave-safe liquid measuring cup, combine butter, wine, garlic, thyme and oregano. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Microwave at 1 for 1 minute. Stir and microwave again for 1 ½ in 30 second increments. (SEE NOTES)
- Toss with butter and finish roasting: Remove mushrooms and onions from the oven. Drizzle the butter sauce over the vegetables and gently toss or stir to coat. Continue roasting for 5-10 minutes or until mushrooms are browned and tender. Taste and adjust for seasoning with salt and pepper.
- Serve: Transfer mushrooms and onions to a serving dish. Drizzle with butter sauce from the baking dish. Garnish with fresh herbs and lemon if using. Enjoy!
How to make baked mushrooms step by step photos:
How to serve roasted mushrooms?
Roasted mushrooms are extremely versatile and can be served as an appetizer, side dish or light vegetarian main.
See this post for a comprehensive list on how to serve mushrooms and what to serve with mushrooms!
How to store roasted mushrooms?
Roasted mushrooms should be stored in an airtight container or zip-closure bag in the refrigerator.
How long do roasted mushrooms last?
Properly stored, oven baked mushrooms will keep for up to 3-5 days.
Can you freeze roasted mushrooms?
This roasted mushrooms recipe freeze beautifully!
To freeze, allow cooked mushrooms to cool completely. Next, transfer mushrooms to a wax paper lined baking sheet in a single layer. Place the baking sheet in the freezer and flash freeze for 1-3 hours or until completely frozen. Transfer frozen mushrooms to a freezer-safe airtight container and store in the freezer for up to nine months.
To use frozen cooked mushrooms, remove them from the freezer, but do not thaw. Add frozen mushrooms directly to a dish or recipe that will be heated or cooked, such as soups, stews, casseroles or sauces. Alternatively, oven baked mushrooms can be reheated – see below for instructions.
Can roasted mushrooms be reheated?
Despite what a lot of critics say, cooked mushrooms can be safely reheated, as long as they were properly stored!
If mushrooms are frozen, make sure you thaw them overnight in the refrigerator before reheating.
To reheat cooked mushrooms, melt a pat of butter in a skillet over medium-high heat. Add the mushrooms and sauté, stirring frequently, until just warmed throughout, about 3 minutes.
Are roasted mushrooms healthy?
Oven roasted mushrooms are good for you!
Mushrooms are full of nutrients and a wonderful addition to a healthy diet.
Nutritional benefit of mushrooms:
- High in antioxidants.
- Rich in vitamin B
- Good source of fiber and minerals (potassium and phosphor).
- Low in calories, carbohydrate and sodium.
How many calories in roasted mushrooms?
The exact number of calories in oven baked mushrooms will depend on the recipe and exact measurement of ingredients used. There are approximately 169 calories per serving in this easy garlic roasted mushrooms recipe (based upon 6 servings).
Until next week, friends, cheers – to making marvelous steakhouse-style mushrooms at home!
XOXO
Cheyanne
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The best oven baked mushrooms recipe👇
- 1 pound Mushrooms (Cremini or White Button) – cleaned and stems trimmed to be flush with the caps
- 8 ounces Frozen Pearl Onions – defrosted (SEE NOTES)
- 2 TBS Olive Oil
- Sea Salt & Ground Black Pepper
- 5 TBS Unsalted Butter – cubed
- 1/3 Cup Good Dry White Wine
- 2-3 cloves Garlic - minced
- 2 tsp EACH: Fresh Thyme & Fresh Oregano – chopped, plus more sprigs for roasting
Preheat oven to 425 degrees F.
Season mushrooms: Place mushrooms and onions on a large, rimmed baking dish. Toss with oil and season with a pinch of salt and pepper. Arrange the vegetables in a single layer, with the mushrooms facing stem side down. Add 4 sprigs of fresh thyme and 2 sprigs of rosemary to the baking dish.
Partially roast: Place mushrooms and onions in the oven. Roast for 15 minutes or until lightly browned.
While the mushrooms are roasting, make the butter sauce: (SEE NOTES) In a large, microwave-safe liquid measuring cup, combine butter, wine, garlic, thyme and oregano. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Microwave at 1 for 1 minute. Stir and microwave again for 1 ½ in 30 second increments.
Toss with butter and finish roasting: Remove mushrooms and onions from the oven. Drizzle the butter sauce over the vegetables and gently toss or stir to coat. Continue roasting for 5-10 minutes or until mushrooms are browned and tender. Taste and adjust for seasoning with salt and pepper.
Serve: Transfer mushrooms and onions to a serving dish. Drizzle with butter sauce from the baking dish. Garnish with fresh herbs and lemon if using. Enjoy!
- When selecting mushrooms, make sure you pick ones that are roughly the same size for even cooking!
- If you can’t find pearl onions or simple don’t like them, feel free to substitute 8 ounces of thickly sliced shallots instead! Alternatively, you can omit the onions completely and use an extra 8 ounces of mushrooms!
- When making the butter sauce in the microwave, be very careful! The wine and butter mixture will bubble up when it is heating, so make sure you are using a large measuring cup and microwave in short increments! I recommend at least a 2 cup liquid measuring cup. Alternatively, you can melt the butter with wine, garlic and seasonings on the stove-top!
Nutritional information is an approximation and based upon 6 servings.
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Kristi @ Inspiration Kitchen says
December 19, 2014 at 1:36 pmWow, this dish looks absolutely amazing! I can totally imagine having this at home! Delish!
Cheyanne Bany says
December 19, 2014 at 2:18 pmKristi, Thank you so much for stopping by NSN!! I’ve been to your blog filled with yummy photos and delicious recipes! So your kind words mean a lot! 🙂 This dish was very delish, and pretty simple to make… a favorite combination of all, right? Cheers (and thank you again)!
Cheryl says
December 18, 2014 at 12:17 pmIf it says wine and garlic I am in! I have decided to have an NSN and Cheyanne inspired Christmas dinner this year! Thank you my sweet friend! I love you! And your blog!
Cheyanne Bany says
December 18, 2014 at 4:43 pmCheryl, Thank you so much for all your support. I hope your NSN & (Me!) inspired Christmas dinner brings much gluttonous pleasure! Followed by a magnificent New Year. I love you too 🙂
Rachel @ Bakerita says
December 18, 2014 at 10:15 amMushrooms and garlic butter are two of my favorite things! This dish looks absolutely scrumptious.
Cheyanne Bany says
December 18, 2014 at 11:13 amRachel, You and me both girl! You really can’t go wrong with either of those things. Thank you for stopping by and leaving a sweet comment. Your blog rocks the house, I am a huge fan 🙂
Adam says
December 18, 2014 at 10:09 amI’d kill for a bloomin onion for breakfast. Also your mushrooms look good too!!
Cheyanne Bany says
December 18, 2014 at 11:12 amAdam,
I’d eat that for breakfast too… these are healthier and more delicious though (in my opinion!)