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Roasted Mushroom Recipe

Roasted Mushroom Recipe

Meaty & Delicious

  • Vegetarian

Very tasty and healthy to eat




What is the Roasted Mushroom Recipe and how to make it?

A roasted mushroom dish can be perfectly served as an appetizer, a side dish or a stand-alone one. Roasted mushrooms are roasted till perfection to bring that deep and intense flavor in them. They taste meaty and delicious that this dish will instantly make your mouth water in a way that only garlic and butter can. Made with simple ingredients, this mushroom recipe is very tasty and healthy to eat. 

Tips to make Roasted Mushroom

  • To get a bold flavor of mushrooms, swap regular sea salt for truffle or porcini salt.
  • There are many variations to this recipe, you can add onions, asparagus, or sun-dried tomatoes in this recipe to make it more versatile.
Step 1
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To start with the recipe, preheat the oven to 395 degrees F. Take a large baking sheet (it would be better if you have a non-stick baking sheet). Alternatively, line it with aluminum foil or a non-stick baking mat.

Step 2
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Clean thoroughly all the mushrooms using a moist paper towel and remove away the hard stems if any. Cut the mushrooms into 1/4-inch pieces.

Step 3
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Take a mixing dish and add olive oil or butter, thyme, salt, and ground black pepper in it. Toss mushrooms in it to make them well coated. Don’t be surprised if you notice all the oil that you added disappears. While cooking, mushrooms will release the oil.

Step 4
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Now, add the coated mushrooms and thymes to the prepared baking sheet and spread them evenly in a layer. Put them into the oven and roast them well until they start releasing any liquid. It will take about 10-15 minutes. Carefully drain all the liquid released into a separate container. Add garlic and place the mushrooms back in the oven for roasting.

Step 5
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Roast mushrooms are browned and garlic is toasted, for about 15 more minutes. Add grated garlic butter on some lemon zest on top and serve.

  • 30 Min
  • Serves 4
  • Easy

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Adjust Servings:
16 ounces Mushrooms
2 tablespoons Olive Oil (butter)
2 to 3 Bay leaf
3 spring Lavender Sprig (Thyme)
2 Cloves Garlic
1/4 teaspoon Coarse Sea Salt (plus more as needed)
1/4 teaspoon Black Pepper

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