These Roasted Mushrooms are a really simple side dish, that can also be used as a pasta topping. Mushrooms smothered in garlic and herbs, these are thrown together in minutes, and only take 15 minutes in the oven too.
If you haven't tried roasting mushrooms before, then you are missing out. The flavour really intensifies and the texture is lovely - so definitely one to try if you don't love mushrooms because of their texture. They create their own sauce when cooking, which is amazing drizzled over pasta. Garlic mushrooms are so versatile and can be used as a main or a side.
Why you will love it
- A delicious new way to enjoy mushrooms - These garlic mushrooms are a great way to use up a lot of mushrooms, especially if they are a little past their best as it brings them to life.
- A low calorie side dish - A low calorie way to bulk out a meal. They are low carb too.
- Lots of flavours you can use - There are lots of ways you can adapt this with different flavours.
- Mushrooms - Any mushrooms will work here. We used chestnut mushrooms, as we like them nice and chunky. Portobello mushrooms would work well too.
- Garlic - These is a garlic heavy recipe. The more the better we say! Fresh is always best and make sure that you crush it in to a fine paste.
- Parsley - This is the best herb to serve with mushrooms in our opinion. We wouldn't recommend using a woody herb.
- Oil - A good quality olive oil.
- Salt and pepper - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to cook mushrooms in the oven - Step by step:
One: Quarter the mushrooms and put in a bowl with the rest of the ingredients and mix well.
Two: Put on a baking tray.
Three: Put in a preheated oven at 200°C/390°F/Gas 6 for 15 minutes.
Try to choose mushrooms that are the same size, or cut them to the same size to ensure that they cook evenly.
Health benefits of mushrooms
This roasted mushrooms recipe works well with any mushrooms. We used a mixture of white and chestnut, however you could use baby Portobello, shiitake or button.
Mushrooms are a good source of vitamin D, and are actually one of the only non-animal sources of the vitamin. Whether grown inside or outside, they are exposed to UV light which increases their concentration of vitamin D. Mushrooms are really nutritious too and a great source of B vitamins and potassium.
How to clean mushrooms
You should just be able to give them a quick rinse and then use a paper towel to wipe away any dirt on the mushrooms. You don't want to put too much water on them though, as they will soak it up and you will have a lot of liquid in the pan.
If there is a lot of dirt on the mushrooms, then you could peel them.
These are parsley and garlic mushrooms, and we definitely haven't held back on either. This roasted mushroom recipe is definitely one for garlic lovers! However, you could always tone it down if you wanted to.
You could add a little smoked paprika and cayenne to these baked mushrooms if you want something spicy, or even a Cajun spice blend or a dried Italian herb blend. You could also add a couple of glugs of good quality balsamic vinegar to the pan before it goes in the oven to add a touch of sweetness.
Love cheese? Sprinkle some Parmesan on the roasted mushrooms just before serving.
What to serve with Roasted Mushrooms
If you want to make these the star of the meal, then you can serve them with our Creamy Mashed Potatoes or on top of your favourite cooked pasta. The sauce that is left in the pan is amazing stirred in to pasta. Why not try these roast mushrooms on our Cream Cheese Pasta.
Sometimes we serve these are a starter with some strong soft cheeses and chunks of warm French bread. There is never any left over, as it's always a hit.
Frequently asked questions
Yes, you can prepare them and cook them a day in advance and keep them in the fridge until you are ready to reheat them in the oven. However, I do think that they taste best when cooked fresh.
These roasted mushrooms can be stored in the fridge, covered up, for a day or two - but they are best cooked fresh. Be warned, if you do keep these in your fridge then it will stink of garlic for a while. We wouldn't recommend freezing mushrooms, as the texture isn't the same once defrosted.
• Add a sprinkle of Parmesan 5 minutes before these baked mushrooms are cooked.
• You can use any mushrooms you like, just try to make sure that they are all cut to the same size so they cook evenly.
• You can make these in advance and keep them in the fridge for a day, however fresh is best.
• Feel free to get creative with the seasonings you use. Cajun or a dried Italian blend work well.
• Remember that mushrooms shrink when cooking, so although it looks like a lot of mushrooms in the pan, they won't be the same size when cooked.
• You can replace the oil for butter, or use half and half, for extra flavour.
More mushroom recipes
If you’ve tried these roasted mushrooms, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Garlic and Herb Roasted Mushrooms
- 18 fresh mushrooms - we used a mixture of white and chestnuts
- 3 garlic cloves - crushed
- 4 tablespoon fresh parsley - chopped
- 1 pinch sea salt and black pepper
- 2 tbsp olive oil
- Quarter the mushrooms and put in a bowl with the rest of the ingredients and mix well.
- Put on a baking tray.
- Put in a preheated oven at 200°C/390°F/Gas 6 for 15 minutes.
- Add a sprinkle of Parmesan 5 minutes before these baked mushrooms are cooked.
- You can use any mushrooms you like, just try to make sure that they are all cut to the same size so they cook evenly.
- You can make these in advance and keep them in the fridge for a day, however fresh is best.
- Feel free to get creative with the seasonings you use. Cajun or a dried Italian blend work well.
- Remember that mushrooms shrink when cooking, so although it looks like a lot of mushrooms in the pan, they won't be the same size when cooked.
- You can replace the oil for butter, or use half and half, for extra flavour.