Do I need to remove the mushroom stems before roasting?

No. There is no need to remove the stems. Simply trim off any dry or tough ends and keep the mushrooms whole.

Should I wash mushrooms before roasting?

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.

Why did my roasted mushrooms release so much liquid?

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.

Can I use sliced mushrooms?

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.

Can I make roasted butter garlic mushrooms ahead of time?

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.

Roasted Butter Garlic Mushrooms | Charlotte Fashion Plate

Name: Oven Roasted Garlic Butter Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American/Vegetarian
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

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

Scale

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

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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!

Equipment

10.25″ Cast Iron Skillet

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Lodge cast iron pan

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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