These garlic and herb roasted mushrooms are easy to make, oven baked, and the perfect side dish. They’re meaty, buttery, and packed with fresh herb flavor.
P.S. They go great with my Sausage Kale and White Bean Soup!
Half of my family likes mushrooms… and half of my family hates mushrooms. I am sure yours is the same way. It’s one of those foods where you either love them or hate them, and there’s always a divide.
I’m guessing since you’re here, you’re on team mushrooms. You’ll love this recipe because it’s roasted in the oven and they’re drenched in a garlic butter herb sauce.
They’re easy to make and a delicious side dish that goes great with my Rosemary and Thyme Chicken Thighs, Greek Yogurt Chicken Bake, or Cajun Chicken Thighs. If you want more mushrooms, try these stuffed mushrooms!
Ingredients in Herb Roasted Mushrooms
Here’s what you will need to make this recipe, and a few important notes.
- Mushrooms: I used baby bella in the pictures but will use those or white mushrooms.
- Butter: I recommend unsalted butter. Stay away from salted butter, it tends to be a little too salty for this recipe.
- Fresh Herbs: We will use both rosemary and thyme, the two together is fabulous.
- Garlic: Fresh and very finely minced.
- Salt and Black Pepper: Feel free to season to my recommendations or your taste preferences.
How to Make Herb Roasted Mushrooms
1. Make the Garlic Butter Herb Sauce. In a small saucepan gently heat the butter until melted. Remove from heat and stir in the garlic, rosemary, thyme, salt and black pepper.
2. Bake the Mushrooms. Arrange the mushrooms in a baking dish and pour over the garlic butter herb sauce. Bake until roasted to fork tender.
Storing Leftovers
These garlic and herb roasted mushrooms are best served hot out of the oven. They can be stored in the refrigerator and in an airtight container for 3 days or so. Just reheat them in the microwave until re-warmed.
More Side Dish Recipes To Try
Herb Roasted Mushrooms
INGREDIENTS
- 9 large baby bella mushrooms
- 4 tablespoons unsalted butter
- 3 cloves garlic - finely minced or grated
- 1 tablespoon thyme - fresh, minced
- ½ tablespoon rosemary - fresh, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Preheat oven to 425 °F.
- Melt the unsalted butter and stir in the garlic, thyme, rosemary, salt, and black pepper.
- In a baking dish place the mushrooms top side down with some space between them. Pour over the garlic butter herb sauce.
- Bake for 10 to 15 minutes or until the mushrooms are fork tender. Serve immediately.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
