Yield: 4 Servings
Easy Roasted Mushrooms
Earthy, herb-infused, lightly salted, and roasted to perfection, these Roasted Mushrooms are the perfect side or appetizer to serve up at your next get-together!
Ingredients
- ¼ cup melted butter
- 3 cloves garlic, finely minced
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh minced rosemary, or 1/4 teaspoon dried
- 1 teaspoon fresh minced thyme, or 1/4 teaspoon dried
- 32 oz baby portobello mushrooms, cleaned with the stems trimmed
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Instructions
- Preheat the oven to 400°F.
- Whisk the butter, garlic, olive oil, salt, pepper, rosemary, and thyme together in a large bowl then toss in the mushrooms to coat completely.
- Spread the mushrooms out on a 12x16-inch baking pan then bake for 20-25 minutes or until the mushrooms are tender.
- Serve with fresh thyme or parsley for garnish if desired.
Notes
- Storage: Store leftovers in an airtight container, in the fridge, for up to 5 days.
- Oil and Butter: You can use all olive oil (or avocado oil) instead of a butter and olive oil combination, but I love the flavor butter brings to the mushrooms.
- Garlic: Fresh garlic will give you the best flavor, by far. You could still definitely use garlic powder or garlic from a jar, but if you have time to mince or press some fresh garlic, it will be a major boost in the overall taste of the dish.
- Washing the Mushrooms: While you may have heard that washing mushrooms can make them soggy, this advice is now considered outdated. Several major chefs and institutions have tested it out, and agree that a quick wash under running water is helpful for removing dirt and won’t add too much water to the mushrooms. Pat them dry for the best results.
Nutrition
Serving: 1, Calories: 232kcal, Carbohydrates: 11g, Protein: 8g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Cholesterol: 31mg, Sodium: 274mg, Fiber: 5g, Sugar: 5g