Roasted mushrooms are tasty, juicy, meaty, and an excellent side dish for autumn and winter dinners and holiday meals.
Eat them as they are with a drizzle of good quality extra virgin olive oil and fresh parsley, or mix them in pasta, salads, grain bowls, and more.
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Oven-roasted mushrooms are a great quick and easy side dish recipe you can make with a few staple ingredients and most mushroom varieties.
From cremini mushrooms and white button mushrooms to portobello and baby bella mushrooms; you choose your pick.
All that mushrooms need to get tasty and meaty is salt, garlic, and olive oil combined with a high oven temperature.
The salt helps drain their water out quickly and concentrate their flavor; the oil adds flavor and transfers the heat onto the mushrooms evenly; the high temperature allows the water to evaporate and the mushrooms to brown, making them tasty and meaty.
Season them with garlic, black pepper, and fresh parsley to create a flavor combination everyone loves.
You can use most mushroom varieties, including:
- white button mushrooms (quartered or halved)
- brown mushrooms, cremini, or baby bella mushrooms (quartered or halved)
- portobello mushrooms (whole)
- oyster mushrooms (whole)
- chantarelle mushrooms (whole)
- porcini mushrooms (in thick slices or halved)
- shiitake mushrooms (head whole, stem sliced)
The million-dollar question is, “should you rinse your mushrooms with water?“
Based on our experience, it depends on the mushroom.
If they are heavily soiled, then absolutely yes. Better to have a little extra water than a lot of dirt.
Also, if the mushrooms are fresh and of a variety that is firm to the touch, they won’t absorb much water, so go ahead and rinse them.
We find that rinsing white button mushrooms, cremini, and baby bella is OK; they don’t absorb much water.
On the other hand, oyster mushrooms and even portobello mushrooms absorb a ton of water, and we prefer brushing off the dirt with a damp paper towel (unless they are heavily soiled, in which case we give them a quick rinse).
Try to use an excellent extra virgin olive oil for roasting mushrooms.
The nutty and fruity flavor of the EVO Oil complements the mushrooms perfectly.
Also, EVO Oil is packed with antioxidants that make it stable at high roasting temperatures and healthier for you to eat.
You can use garlic powder or a couple of crushed fresh garlic cloves. We find the garlic powder gives a more even garlic flavor.
Salt and pepper
Mushrooms need salt (we recommend sea salt or kosher salt) and black pepper.
Flat-leaf parsley, freshly chopped, is probably the best herb to pair with mushrooms. Other fresh herbs you can use are fresh chives and thyme.
Preheat the oven to 400°F or 200°C. Line a baking sheet with rimmed edges with parchment paper.
Clean and trim the mushrooms if soiled, cut them into quarters (or in half if they are small), and transfer them onto the baking tray.
Season with extra virgin olive oil, garlic powder, salt, and black pepper. Toss well and arrange on a single layer.
Roast in the oven for about 30 minutes or until the mushrooms are brown and tender.
Toss them halfway through and drain away excess liquid, if there’s any.
Transfer roasted mushrooms to a serving platter, sprinkle with fresh parsley, and a drizzle of extra virgin olive oil.
Alternatively, you can add them to salads, like:
- Tofu salad with crisp and fried tofu.
- Chickpea salad that you can make in 20 minutes with simple ingredients.
- Easy pasta salad with a tangy mustard vinaigrette.
- Cauliflower salad with a creamy tahini sauce.
Or to one of our wholesome and tasty grain bowls:
Roasted portobello mushrooms
Portobello mushrooms are some of our favorite mushrooms to roast because they are large, chewy, and meaty; they are easy to clean, and there’s no need to cut them.
Arrange whole portobello mushrooms on a baking tray and brush them with olive oil.
Bake them in a preheated oven at 400°F or 200°C for 20 minutes, then turn them around and bake for another 10 to 15 minutes.
Transfer on a serving platter and season with salt, black pepper, and extra virgin olive oil.
Alternatively, make a quick condiment such as our delicious chimichurri (sub balsamic vinegar for red wine vinegar) and drizzle on top of the mushrooms to boost their flavor.
Air fryer mushrooms
Have you got an air fryer? Make air fryer mushrooms instead. They are as delicious but are ready in half the time.
Check out our air fryer mushrooms recipe.
Refrigerator: store leftover roasted mushrooms in a bowl covered with foil or in an airtight container in the fridge for 3-5 days. Reheat in the microwave, oven, or air fryer for a few minutes. Alternatively, reheat them in a pan with a drizzle of olive oil.
Freezer: we don’t recommend freezing this roasted mushroom recipe.
More mushroom recipes
Got mushroom leftovers in your fridge? Get more inspiration for cooking mushrooms with these easy recipes:
- Vegan mushroom pasta with cherry tomatoes and authentic Italian flavor
- Easy mushroom risotto with tips for how to make the best risotto
- Italian mushroom ragu: ready in 30 minutes and perfect with pasta and in lasagna
- Creamy mushroom Alfredo: a weeknight favorite dinner ready in 25 minutes!
For many more side dish ideas, check out our sides category page.
- 1½ pound mushrooms white button, cremini, or baby bella
- 2 – 3 tablespoons extra virgin olive oil
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 handful flat-leaf parsley
- 4 wedges lemon optional, to squeeze on before serving
- Preheat the oven to 400°F or 200°C. Line a baking sheet with rimmed edges with parchment paper.Clean and trim the mushrooms if soiled, cut them into quarters (or in half if they are small), and transfer them onto the baking tray.Season with extra virgin olive oil, garlic powder, salt, and black pepper. Toss well and arrange on a single layer.
- Roast in the oven for about 30 minutes or until the mushrooms are brown and tender.Toss them halfway through and drain away excess liquid, if there's any.
- Transfer roasted mushrooms to a serving platter, sprinkle with fresh parsley, and a drizzle of extra virgin olive oil.
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