How to Roast Mushrooms

Co-authored by Jessica Gibson

Last Updated: March 12, 2020 Tested

To add a meaty depth of flavor to your food, include roasted mushrooms. It's easy to season a sheet of your favorite mushrooms and throw them in the oven while you prepare the rest of your meal. Consider using fresh herbs, garlic, balsamic vinegar, oil, or butter. Once the roasted mushrooms are tender and fragrant, serve them with a hearty steak or make them the main course of a vegetarian meal.

Ingredients

Roasted Mushrooms with Herbs

2 pounds (0.91 kg) of button or cremini mushrooms
¹⁄₄ cup (59 ml) of extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 to 12 sprigs of fresh thyme or rosemary
2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs

Makes 2 pounds (0.91 kg) of mushrooms

Garlic and Balsamic Roasted Mushrooms

2 pounds (0.91 kg) of mushrooms, wiped clean
4 cloves of garlic, minced
¹⁄₄ cup (59 ml) of olive oil
2 tablespoons (30 ml) of balsamic vinegar
1 teaspoon (1 g) of fresh thyme, minced
Salt and pepper to taste
4 tablespoons (56 g) of butter, diced

Makes 2 pounds (0.91 kg) of mushrooms

Method 1

Method 1 of 2:
Roasted Mushrooms with Herbs

1
Preheat the oven to 375 °F (191 °C) and line a sheet with foil. Use a rimmed baking sheet so the mushrooms don't slide off as you're transferring them to the oven. Tear a sheet of aluminum foil and lay it on the bottom of the rimmed baking sheet.^{[1]
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- If you don't have aluminum foil, use parchment paper.
2
Rinse the mushrooms and cut them into quarters. Get out 2 pounds (0.91 kg) of button or cremini mushrooms and pull off the stems. Rinse the mushroom caps under cold water to remove any dirt or debris. Then cut each cap into quarters.^{[2]
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- Discard the stems or add them to the pot when you make vegetable stock.
3
Mix the mushrooms with olive oil, salt, and pepper. Put the mushroom quarters into a bowl and pour ¹⁄₄ cup (59 ml) of extra-virgin olive oil over them. Sprinkle kosher salt and freshly ground black pepper to taste. Then use a large spoon to toss the mushrooms until they're coated with the oil.

Moroccan Spice Variation:
1/2 teaspoon (1 g) of ground cumin
1/4 teaspoon (0.5 g) of ground coriander
1/8 teaspoon (0.3 g) of chili powder
1/4 teaspoon (0.5 g) of paprika
1/4 teaspoon (0.5 g) of ground cinnamon
1/2 teaspoon (1 g) of ground ginger
4
Spread the mushrooms on the sheet and scatter herb sprigs on top. Spoon the seasoned mushroom quarters onto the foil-lined sheet. Arrange them so they're in an even layer. Then place 8 to 12 sprigs of fresh thyme or rosemary over the mushrooms.^{[3]
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- The herbs will flavor the mushrooms as they cook.
5
Roast the mushrooms for 15 minutes and drain the liquid from the pan. Put the baking sheet in the preheated oven and cook the mushrooms until they soften a little. Then remove the sheet and set a bowl on the counter. Carefully tilt the sheet so the liquid from the mushrooms drains into the bowl.^{[4]
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- Save this liquid to use in a different recipe. For example, use the liquid as a marinade or seasoning sauce for a stir fry.
6
Roast the mushrooms for 30 more minutes. Return the baking sheet to the oven and let the mushrooms finish cooking. They should become tender and they'll shrink a little.^{[5]
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- Since you removed the liquid that the mushrooms gave off, they'll become browned and slightly caramelized instead of mushy.
7
Toss the mushrooms with chopped herbs and serve them. Turn off the oven and remove the baking sheet. Discard the sprigs of thyme or rosemary and spoon the mushrooms into a serving dish. Stir in 2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs and then serve the mushrooms while they're still hot.^{[6]
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- Store the leftover mushrooms in an airtight container for up to 3 to 5 days.

Method 2

Method 2 of 2:
Garlic and Balsamic Roasted Mushrooms

1
Preheat the oven to 425 °F (218 °C) and grease or line a baking sheet. Get out a rimmed baking sheet and lay a sheet of aluminum foil on it. If you prefer, spray the sheet with nonstick cooking spray instead.^{[7]
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- If you don't have a rimmed baking sheet, use a 9 in × 13 in (23 cm × 33 cm) baking dish.
2
Wipe the mushrooms with a damp cloth and remove the stems. Get out 2 pounds (0.91 kg) of mushrooms and dip a paper towel in water. Wring out the water and wipe the mushrooms with the damp cloth to remove dirt and grit. Then pop off the stems from each mushroom and discard them.^{[8]
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- Use your favorite type of mushroom for this recipe. For example, try button, cremini, or shiitake.
3
Mix the whole mushrooms with garlic, oil, vinegar, and seasonings. Put the whole mushrooms into a large bowl and pour ¹⁄₄ cup (59 ml) of olive oil along with 2 tablespoons (30 ml) of balsamic vinegar over them. Add 4 cloves of minced garlic and 1 teaspoon (1 g) of minced fresh thyme. Then use a large spoon to toss the mixture.^{[9]
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- You can also add salt and pepper according to your taste.
Variation: Add 2 teaspoons (9.9 ml) of Worcestershire sauce, 2 tablespoons (30 ml) of soy sauce, 2 teaspoons (9.9 ml) of maple syrup, and 2 teaspoons (9.9 ml) of whole grain dijon mustard to the oil, vinegar, and garlic mixture.
4
Put the mushrooms on the sheet and scatter butter over them. Arrange the mushrooms so they're in a single layer. This will help them roast evenly. Then take 4 tablespoons (56 g) of diced butter and sprinkle the small cubes across the mushrooms.^{[10]
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- The butter will melt to create a flavorful sauce as the mushrooms roast.
5
Roast the garlic and balsamic mushrooms for 20 to 25 minutes. Put the baking sheet into the preheated oven and cook the mushrooms until they're soft. Then remove the baking sheet and serve the mushrooms while they're still hot.^{[11]
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- The mushrooms and garlic should smell fragrant once the mixture has finished cooking.
- Store the leftover mushrooms in an airtight container for up to 3 to 5 days.