With a deep flavor and golden edges, roasted mushrooms are a quick and easy way to transform an everyday vegetable into a delicious side dish.
- Flavor: Roasted mushrooms have lots of umami (savory flavor) with garlic and soy sauce.
- Skill level: Just season, roast, and serve. How easy is that?
- Technique: Roast at a high temperature and place the flat side down to get caramelized edges.
- Prep Note: Wipe mushrooms with a damp paper towel or soft brush to remove dirt—don’t soak them. Excess moisture keeps them from browning properly in the oven.
- Serving suggestions: Roasted mushrooms add visual appeal as a standalone dish or alongside any protein.
Ingredient Tips for Roasted Mushrooms
Mushrooms – Use any type of mushroom for this recipe, adjusting the size if they’re smaller or larger. Cremini or baby bellas tend to have a deeper flavor.
Seasonings – Soy sauce and garlic bring a savory, umami flavor, while a bit of salt and pepper adds just the right balance. A touch of butter at the end makes everything rich and flavorful.
Variations
- In addition to parsley, try other fresh herbs like sprigs of sage, rosemary, and fresh thyme between the mushrooms on the baking sheet. Keep some fresh sprigs behind to chop up and add as a garnish to the finished dish.
- A drizzle of balsamic vinegar or glaze gives an extra pop of flavor to this dish.
Roasted mushrooms can be served as an appetizer with a drizzle of homemade garlic aioli or a creamy tahini sauce. They also add steakhouse flair when served next to a juicy sirloin or next to a classic burger.
Leftovers
Keep leftover roasted mushrooms in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 3 months.
Leftovers are great over steaks, in a stir fry or toss them into a soup or stew.
Delicious Mushroom Recipes
Did you make these Roasted Mushrooms? Leave a comment and a rating below!
Roasted Mushrooms
This tasty recipe for roasted mushrooms has simple ingredients that bring rich umami flavors to the table.
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Preheat the oven to 450°F.
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Wipe the mushrooms clean with a damp paper towel. Cut each in half.
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In a bowl, toss mushrooms with olive oil, soy sauce, garlic, salt, and pepper. Place them on a large baking sheet, cut side down.
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Roast the mushrooms 15-18 minutes or until tender and slightly browned.
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Toss mushrooms with butter (optional) and chopped parsley. Serve.
You can use baby bella, cremini, or white mushrooms. If using portobello mushrooms, cut into 1/2-inc thick pieces.
Calories: 87 | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 427mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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