If you loved my Grilled Garlic Butter Mushrooms, you will enjoy this oven roasted version. These Oven Roasted Garlic Butter Mushrooms are an easy, flavorful side dish made with baby bella mushrooms tossed with melted butter, fresh garlic, Worcestershire sauce and thyme.
Roasting the mushrooms at high heat keeps them tender and meaty, while allowing them to soak up all of that savory garlic butter flavor. Finished with fresh chopped parsley, these roasted mushrooms are especially good served alongside steak, chicken or pork.
Why You Will Love This Roasted Butter Garlic Mushrooms Recipe
- Easy to Make: Toss the whole or halved mushrooms with the butter garlic mixture, spread them into a pan and roast.
- Perfect with Steak: Butter, garlic and Worcestershire sauce give these mushrooms that savory flavor that pairs perfectly with a good steak.
- Whole, Meaty Mushrooms: Keeping the baby bella mushrooms whole or halved gives them a juicy interior and substantial bite.
- Simple Ingredients: You only need a handful of everyday ingredients to prepare these oven roasted garlic butter mushrooms.
- Plenty of Flavor: As the mushrooms roast, they release their juices into the butter, garlic and Worcestershire sauce, creating a flavorful sauce for tossing before serving.
Ingredient Substitutions
- Mushrooms: Whole white button mushrooms can be substituted for baby bella or cremini mushrooms. Baby bellas will have a slightly deeper, meatier flavor.
- Butter: Salted or unsalted butter will work. If using salted butter, you may want to slightly reduce the added salt.
- Worcestershire Sauce: Substitute with soy sauce for a similar savory element.
- Dried Thyme: Substitute with about a teaspoon of fresh thyme leaves.
- Fresh Parsley: Fresh thyme can also be used for garnish.
- Parmesan Cheese: Parmesan is completely optional. These oven roasted garlic butter mushrooms have plenty of flavor without it.
How to Prepare Roasted Butter Garlic Mushrooms
- Preheat the oven to 425°F (220°C).
- Clean the mushrooms with a damp paper towel. Trim just the very ends of the stems, if necessary.
- Add the melted butter, olive oil, minced garlic, Worcestershire sauce, salt, black pepper and dried thyme to a large bowl. Mix to combine.
- Add the whole mushrooms and toss until well coated in the butter garlic mixture.
- Arrange the mushrooms in a single layer into a cast iron pan, sheet pan or in a baking dish. Leave a little space between the mushrooms to help them roast, instead of steam.
- Roast for 18 to 22 minutes, tossing about halfway through.
- If using Parmesan cheese, sprinkle it over the mushrooms during the final 3 to 4 minutes of roasting.
- For additional browning, turn the oven to broil for 1 to 2 minutes. Watch closely so the garlic does not burn.
- Toss the roasted mushrooms with the butter garlic juices in the bottom of the pan.
- Garnish with fresh chopped parsley and serve immediately.
How to Serve and Store
- Serve these Roasted Butter Garlic Mushrooms hot from the oven as a side dish for steak, prime rib, pork chops or roasted chicken. Be sure to spoon some of the buttery mushroom juices from the pan over the top before serving.
- Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, or in a 375°F (190°C) oven until warmed through.
Frequently Asked Questions
No. There is no need to remove the stems. Simply trim off any dry or tough ends and keep the mushrooms whole.
Mushrooms can be quickly rinsed or wiped clean with a damp paper towel. If you rinse them, dry them very thoroughly before adding the butter garlic mixture.
Mushrooms naturally release water as they cook. However, overcrowding the pan can make the problem worse because the mushrooms begin to steam. Use a large pan and arrange them in a single layer with some space between them.
Yes, but you’ll need to adjust the roasting time. Sliced mushrooms cook much faster than whole mushrooms and won’t have quite the same juicy, meaty texture.
These mushrooms are best served immediately after roasting. However, you can clean the mushrooms and prepare the butter garlic mixture earlier in the day. Toss everything together just before roasting.
More Mushroom Recipes to Love
These Roasted Butter Garlic Mushrooms are a simple way to turn whole baby bella mushrooms into a savory, steakhouse-inspired side dish. Tossed with butter, fresh garlic, Worcestershire sauce and thyme, then oven roasted until tender, these mushrooms are full of rich, savory flavor. Finish with fresh chopped parsley and serve hot with plenty of the butter garlic pan juices spooned over the top.
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Oven Roasted Garlic Butter Mushrooms
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
These easy Roasted Butter Garlic Mushrooms are made with baby bella mushrooms, fresh garlic and Worcestershire sauce. They are the perfect pairing with steak.
Ingredients
- 24 ounces whole baby bella or cremini mushrooms (halve larger mushrooms)
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped, for garnish
- 2 tablespoons freshly grated Parmesan cheese, optional
Instructions
- Preheat the oven to 425°F (220°C).
- Clean the mushrooms with a damp paper towel. Trim just the very ends of the stems, if necessary. Keeping the mushrooms whole, or halved, if they are large.
- Add the melted butter, olive oil, minced garlic, Worcestershire sauce, salt, black pepper and dried thyme to a large bowl. Mix to combine.
- Add the whole mushrooms and toss until well coated in the butter garlic mixture.
- Arrange the mushrooms in a single layer into a cast iron pan, sheet pan or in a baking dish. Leave a little space between the mushrooms to help them roast instead of steam.
- Roast for 18 to 22 minutes, tossing about halfway through.
- If using Parmesan cheese, sprinkle it over the mushrooms during the final 3 to 4 minutes of roasting.
- For additional browning, turn the oven to broil for 1 to 2 minutes. Watch closely so the garlic does not burn.
- Toss the roasted mushrooms with the butter garlic juices in the bottom of the pan.
- Garnish with fresh chopped parsley and serve immediately.
- ENJOY!
Notes
- Keep the mushrooms whole for the best juicy, meaty texture. Larger mushrooms can be halved.
- Instead of rinsing the mushrooms, clean with a damp paper towel.
- Avoid overcrowding the pan so the mushrooms roast rather than steam.
- Depending on their size, larger mushrooms may need a few additional minutes of roasting time.
- Parmesan cheese is optional, and can be omitted without changing the cooking method.
- Toss the mushrooms in the butter garlic pan juices immediately before serving.
- For an extra steakhouse-style finish, spoon a little of the resting juices from your steak over the mushrooms just before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Easy
- Cuisine: American/Vegetarian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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