• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Sides

    Roasted Mushrooms

    Published: Nov 16, 2022 · by Nico Pallotta

    Jump to Recipe

    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.

    Roasted mushrooms on a platter
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More mushroom recipes
    • Recipe

    Check out our best vegetable sides recipe collection!

    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.

    Oh, and for an extra flavor boost make one of our quick and easy condiments to drizzle on top. Our picks are chimichurri, Italia salsa verde, and quick chili oil.

    portobello mushrooms with mashed potatoes and chimichurri
    Roasted portobello mushrooms drizzled with chimichurri and served with mashed potato.

    Ingredients

    Ingredients for mushrooms

    Mushrooms

    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).

    Olive oil

    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.

    Garlic

    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.

    Parsley

    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.

    Extra flavor

    Optionally, to add extra flavor to your mushrooms, you can drizzle them with chimichurri, Italian salsa verde, chili oil, balsamic vinegar, or with a squeeze of lemon juice.

    Roasted mushrooms and spoon

    Instructions

    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.

    Mushrooms with spices

    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.

    Roasted mushrooms

    Transfer roasted mushrooms to a serving platter, sprinkle with fresh parsley, and a drizzle of extra virgin olive oil.

    parsley on mushrooms

    Serving suggestions

    Serve roasted mushrooms as a side dish with other vegetables like roasted cauliflower, mashed potatoes, chickpea hummus, or a crunchy green bean salad.

    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:

    • Rice salad with fresh veggies and Italian vinaigrette
    • Barley salad with roasted veggies
    • Farro salad with a Mediterranean cumin dressing
    • Couscous salad with crisp veggies and chickpeas
    • Mediterranean farro salad with crumbled feta cheese
      Mediterranean Farro Salad
    • couscous salad with fresh veggies
      Couscous Salad
    • Barley salad with roasted veggies
      Barley Salad
    • Rice salad with olives and tomatoes
      Rice Salad

    Variations

    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.

    portobello mushrooms on a baking tray

    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.

    roasted portobello on a baking tray

    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.

    roasted portobello mushrooms
    Roasted portobello mushrooms with balsamic chimichurri.

    Air fryer mushrooms

    air fryer mushrooms and wooden spoon

    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.

    Storage

    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!
    • Mushroom Bolognese and fork
      Mushroom Ragu (Mushroom Bolognese)
    • Mushroom Alfredo with a fork
      Mushroom Alfredo
    • vegan mushroom pasta with fettuccine pasta
      Vegan Mushroom Pasta
    • mushroom risotto
      Mushroom Risotto

    For many more side dish ideas, check out our sides category page.

    Recipe

    Roasted mushrooms with parsley

    Roasted Mushrooms

    Author: Nico Pallotta
    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.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side dish
    Cuisine American Italian
    Servings 4 people
    Calories 100 kcal

    Ingredients
     
     

    • 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
    Keep screen on

    Instructions
     

    • 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.
      Mushrooms with spices
    • 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.
      Roasted mushrooms
    • Transfer roasted mushrooms to a serving platter, sprinkle with fresh parsley, and a drizzle of extra virgin olive oil.
      parsley on mushrooms

    Notes

    Nutrition information is an estimate for one portion of roasted mushrooms out of four.
    SHOULD YOU RINSE MUSHROOMS WITH WATER?
    Based on our experience, it depends on the mushroom.
    If they are heavily soiled, then absolutely yes.
    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).

    Nutritional Values

    Nutrition Facts
    Roasted Mushrooms
    Amount per Serving
    Calories
    100
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    550
    mg
    16
    %
    Carbohydrates
     
    6
    g
    2
    %
    Dietary Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    85
    IU
    2
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    5
    mg
    6
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    21
    µg
    20
    %
    Calcium
     
    8
    mg
    1
    %
    Folate
     
    31
    µg
    8
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.1
    mg
    5
    %
    Magnesium
     
    16
    mg
    4
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this mushroom recipe, you might also like:

    • Vegetarian dinners
      45 Easy Vegetarian Dinner Recipes
    • Easy Vegetarian soups
      20 Vegetarian Soup Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    • 30 Fall Recipes (healthy & easy)
    « Easy Chocolate Cake
    Pasta Puttanesca »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
      Buddha Bowl
    • zucchini fritters with tzatziki
      Zucchini Fritters
    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
      Broccoli Salad
    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
      Buddha Bowl
    • zucchini fritters with tzatziki
      Zucchini Fritters

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Falafel
    Easy Focaccia
    Lentil Soup
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Easy Sauce Recipes
    Easy Meatless Meals
    Best Vegetarian Lunch Ideas
    Best Eggplant Recipes

    Most Shared
    Vegan Mayo
    Bruschetta
    Roasted sweet potatoes
    Black Bean Soup
    Mushroom Gravy

    Home About Recipes Subscribe Privacy Policy Nutrition Disclaimer Terms & Imprint

    Copyright © 2023 The Plant Based School