With their crispy, caramelized exterior and tender, meaty centers, Roasted Mushrooms are an earthy delight. As mushrooms roast, their umami-rich flavors intensify, making them versatile bites of flavor ready to nestle up with your next main or to mix into a dish.
Mushrooms do NOT need to be the raw, dry, white slivers you see sitting sadly at the salad bar.
When prepared, mushrooms taste completely different than raw.
Their flavors magnify and multiply, and they become rich and meaty.
Tossed in olive oil, balsamic vinegar, and salt and pepper, then roasted at a high temperature, roasted mushrooms are perfectly crisp, while tender and juicy inside.
If you want to make sautéed mushrooms, refer to the best Sautéed Mushrooms recipe.
For a grilled version, see Grilled Portobello Mushrooms.
How to Use Roasted Mushrooms
With their unique, savory flavor, mushrooms are a vegetable (or shall I say fungus to be technical, although that does not sound so appealing) to showcase.
If you’re already a mushroom lover, you know what I mean.
How to Make Roasted Mushrooms
This roasted mushroom recipe is simple.
Toss ’em with oil and seasoning, pop into the oven at high heat, and then prepare for your home to turn into a steakhouse.
No need to dirty a bowl; you can stir the mushrooms and seasonings together right on the sheet pan.
The Ingredients
- Mushrooms. I like cremini mushrooms (also called baby bella), as they are flavorful and easy to find. I just don’t recommend white button mushrooms as they are not very flavorful.
- Olive Oil. Essential for roasting, olive oil makes the mushrooms crispy and caramelized, while they additionally roast in their natural juices.
- Seasoning. Salt and pepper brings out the mushrooms’ natural flavor.
- Balsamic Vinegar. Balsamic vinegar adds a little somethin’ somethin’ and complements the savory, earthy flavors.
- Fresh Thyme. Woody thyme finishes off the roasted mushrooms for a beautiful garnish.
The Directions
- Clean mushrooms.
- Cut into quarters.
- Toss the mushrooms with oil, seasoning, and vinegar. Roast mushrooms in a single layer at 450 degrees F for 18 to 20 minutes, tossing once halfway through. Drizzle with more vinegar and sprinkle with herbs. ENJOY!
Ways to Season Roasted Mushrooms
- Garlicy. Toss the mushrooms in three garlic cloves (freshly minced), salt, and pepper. Garnish with fresh chives.
- Herbaceous. Step it up with even more fresh herbs. Roast mushrooms with olive oil, two fresh bay leaves, a sprig of fresh thyme, salt, and pepper. Top roasted mushrooms with lemon zest and chopped fresh chives.
- Cheesy. After 10 minutes of roasting, remove the pan and sprinkle with 1/4 cup Parmesan cheese, then return to oven to finish baking.
- Spicy. Add 1/4 teaspoon red pepper flakes.
TIP!
For even more seasoning ideas for mushrooms (and any other veggie!), roasting and storage tips, see my full guide to Oven Roasted Vegetables.
Storage Tips
- To Store. Store leftover mushrooms in an airtight container for up to 5 days in the refrigerator.
- To Reheat. Rewarm mushrooms on a baking sheet in the oven at 350 degrees F. A microwave can also be used, but the mushrooms will be a bit soggy.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen. Once reheated, frozen roasted mushrooms may be a bit soggy, but they will still have great flavor.
What to Serve with Roasted Mushrooms
Roasted mushrooms make a nice pairing with any protein, especially steak. Serve along with a Baked Potato, and you’ve got total steakhouse vibes.
Here are a few classic meaty mains to try with roasted mushrooms for a fabulous dinner:
- Cutting Board. Non-slip and with grooves for catching any juices, this cutting board set has a size for every chopping and slicing need.
- Chef’s Knife. A good, no great, chef’s knife is a must for any kitchen.
- Rimmed Baking Sheet. For cookies and mushrooms alike. Nonstick, dishwasher safe, and built to last.
Get ready for a fungi-tastic culinary experience with the best roasted mushrooms!
Frequently Asked Questions
The lowest calorie mushrooms would be cooked without any added fat, but they will not taste as flavorful or satisfying. Mushrooms are rich in antioxidants, vitamins, and potassium and additionally have Vitamin C and fiber. They’re an excellent addition to a balanced diet.
Rather than rising in a colander, I recommend wiping with a damp paper towel or soft brush to remove any dirt. Mushrooms’ natural spongey-ness easily absorbs water, and wet mushrooms will steam rather than roast.
With their naturally spongey structure, mushrooms do emit moisture as they cook. The key is roasting them at a high temperature and ensuring they are not wet (do not rinse with water to wash). Further, they’ll let off some liquid as they roast, so make sure not to crowd them on the sheet pan.
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Place a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper. To clean mushrooms, with a soft brush or paper towel, wipe off any dirt from the outsides. Trim off any tough stem ends, then quarter (if some of your mushrooms are super large, cut them into sixths; you want the pieces to be roughly the same size). Transfer to the center of the baking sheet.
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Drizzle the mushrooms with the oil, salt, pepper, and 1/2 tablespoon of the vinegar. Toss to coat, then spread into an even layer. Roast mushrooms for 18 to 20 minutes, tossing once halfway through, until they are tender, browned, and caramelized.
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Remove from the oven and drizzle the remaining 1/2 tablespoon vinegar over the top. Sprinkle with thyme (if using). Toss to combine and enjoy.
- TO STORE: Refrigerate leftover mushrooms in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm mushrooms on a baking sheet in the oven at 350 degrees F. A microwave can also be used, but the mushrooms will be a bit soggy.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen. Once reheated, frozen roasted mushrooms may be a bit soggy, but they will still have great flavor.
Serving: 1of 4Calories: 91kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gPotassium: 514mgFiber: 1gSugar: 3gVitamin A: 1IUCalcium: 22mgIron: 1mg
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