Easy Roasted Mushrooms are seasoned with a few common pantry spices, drizzled with olive oil, and then roasted in the oven at high heat. For optimal taste, toss with fresh herbs like parsley, thyme, or rosemary. I love to serve this low-carb and keto friendly side dish with grilled or roasted chicken or pork loin.
How to roast mushrooms
Start by wiping the mushrooms clean with a damp paper towel. Then slice them in half and place them in a large bowl. Add salt, fresh ground black pepper, garlic powder, and brown sugar. Drizzle with olive oil and stir to combine.
Spread them in a single on a greased sheet pan with some space between the mushrooms. Roast for 10-13 minutes or until golden brown and tender. Remove from the oven and sprinkle with chopped fresh chives, parsley, thyme, rosemary, or a little bit of Parmesan Cheese.
Helpful Recipe Tips
- Both white button mushrooms, cremini mushrooms, shiitake mushrooms, and portobello mushrooms work with this recipe. Portobello mushrooms are very large, so slice them.
- To clean mushrooms, wipe them with a damp paper towel to remove the dirt, and dry them well with a paper towel. Or see more below about washing mushrooms.
- Fresh herbs like Italian parsley, thyme, basil, and rosemary are best with this recipe; however, in a pinch, dried herbs will work. Just remember to use 1/3 the amount of fresh herbs. A little goes a long way.
- I strongly encourage you to eat these promptly while they are at the height of flavor. You can reheat them in the microwave, but they are always best served right away.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
How to wash mushrooms
Lightly rinse the mushrooms under cool running water using the blade of the knife to gently scrape off any dirt. Dry promptly with paper towels. Work in small batches, so the mushrooms do not stay wet for more than a minute. Likewise, you can wipe them with a damp paper towel, but I like lightly rinsing them and drying them promptly to ensure the dirt has been removed.
What to serve these with
- Roasted chicken
- Grilled steak
- Pork loin roast
- Brisket
- Creamy mashed potatoes
- Pork chops
- Pasta
- Broccoli
- Ravioli
- Burgers
- Rice
More mushroom recipes
Roasted Mushrooms
Ingredients
- 1 lb. white button or cremini mushrooms
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon brown sugar
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme rosemary, basil, or parsley
Instructions
- Preheat oven to 425 degrees. Grease or spray a baking sheet with nonstick spray.
- Wipe the mushrooms clean with a damp paper towel. Slice them in half and place them in a large bowl. Add salt, fresh ground black pepper, garlic powder, and brown sugar. Drizzle with olive oil and stir to combine.
- Spread them in a single layer on the prepared baking sheet with some space between the mushrooms. Roast for 10-13 minutes or until golden brown.
- Remove from the oven and sprinkle with chopped fresh basil, parsley, thyme, or rosemary. For best results, serve promptly.
Notes
- Both white button mushrooms, cremini mushrooms, shiitake mushrooms, and portobello mushrooms work with this recipe. Portobello mushrooms are very large, so slice them.
- To clean mushrooms, wipe them with a damp paper towel to remove the dirt, and dry them well with a paper towel. Or see more below about washing mushrooms.
- Fresh herbs like Italian parsley, thyme, basil, and rosemary are best with this recipe; however, in a pinch, dried herbs will work. Just remember to use 1/3 the amount of fresh herbs. A little goes a long way.
- I strongly encourage you to eat these promptly while they are at the height of flavor. You can reheat them in the microwave, but they are always best served right away.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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SONIA SEIVWRIGHT
I love this recipe. It is one of my favorite vegetable recipes. So yummy and easy!
Lasonia
I’ve never been a huge fan of mushrooms, except when they’re on pizza. These look really good and the recipe is pretty simple. I think I’ll give these a try!
Fransic verso
Great roasted mushroom recipe! We loved how easy and delicious they were. Thanks for sharing a great recipe.
Colleen
I always thought Raw mushrooms are bland but I love that this results in a dish that’s meaty, deeply flavored, and intensely savory.
Beth Pierce
Thanks, Colleen! So glad that you liked them!