Roasted Garlic Butter Mushrooms Recipe

Delight in the rich, earthy flavors of our Roasted Garlic Butter Mushrooms recipe, a simple yet indulgent dish that will elevate any meal to new heights. Whether served as a side dish or enjoyed as a main course, these succulent mushrooms, enveloped in a savory garlic butter sauce, are sure to tantalize your taste buds and leave you craving more.

Why Choose This Recipe?

Our Roasted Garlic Butter Mushrooms are the epitome of effortless elegance, requiring just a handful of ingredients and minimal preparation time. Perfect for both weeknight dinners and special occasions, these mushrooms boast a melt-in-your-mouth texture and a depth of flavor that pairs beautifully with a variety of dishes. Plus, with the option to customize the seasoning to your liking, you can easily adapt this recipe to suit your taste preferences.

Ingredients:

  • 500g / 1lb mushrooms (button, Swiss brown, or cremini)
  • 50g / 3 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 tsp each salt and pepper

Optional Finishing Flavor:

  • 1 1/2 tbsp lemon juice
  • 1 tsp fresh thyme leaves (parsley can also be used for color)

Instructions:

  1. Preheat your oven to 220°C/450°F (200°F fan).
  2. In a large bowl, toss the mushrooms with melted butter, olive oil, minced garlic, salt, and pepper, using a rubber spatula to ensure even coating.
  3. Spread the seasoned mushrooms on a baking tray in a single layer and roast in the preheated oven for 25 minutes without tossing or turning.
  4. Once roasted, if desired, push the mushrooms together onto one side of the tray and drizzle with lemon juice, sprinkle with fresh thyme leaves, and toss gently to combine.
  5. Serve the Roasted Garlic Butter Mushrooms immediately, allowing their irresistible aroma to entice your senses.

How to Roast Large Mushrooms (e.g., Portabello):

  • Place the mushrooms cap side down (stems facing up) in a medium baking dish, ensuring they fit snugly to prevent excessive shrinking.
  • Spoon 1 teaspoon of butter over each mushroom, then use the remaining butter to brush the edges or drizzle carefully over them.
  • Drizzle olive oil over the mushrooms and sprinkle with salt and pepper.
  • Roast in the preheated oven for 20-25 minutes until tender, without turning. The mushrooms will release juices, creating a flavorful sauce.
  • Finish by squeezing a bit of lemon juice over the mushrooms and sprinkling with fresh thyme leaves before serving.

Recipe Notes:

  1. Serving Suggestions: Our Roasted Garlic Butter Mushrooms are versatile and can be paired with a variety of dishes. Enjoy them alongside creamy mashed potatoes, on toast spread with ricotta cheese, or served over polenta with garlic sautéed spinach. They also complement pasta dishes, though the sauce quantity may be insufficient to coat pasta entirely.
  2. Nutritional Information (per serving, based on 4 servings as a side): These mushrooms are not only delectable but also nutritious, providing essential vitamins and minerals. Each serving contains approximately 152 calories, 14g of fat, 5g of carbohydrates, and 4g of protein. With their low carb content and rich flavor profile, they make a delightful addition to any balanced meal.

 Prep: 5 mins

 Cook: 20 mins

Total: 25 mins

 Mains, Side

 Western

Serves 2 as a main, 4 – 5 as a side.

Ingredients

  • ▢500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
  • ▢50g / 3 tbsp unsalted butter , melted
  • ▢1 tbsp olive oil
  • ▢2 garlic cloves , finely minced
  • ▢1/2 tsp each salt and pepper

OPTIONAL FINISHING FLAVOUR:

  • ▢1 1/2 tbsp lemon juice
  • ▢1 tsp fresh thyme leaves (parsley also good for colour)

Instructions

  • Preheat oven to 220°C/450°F (200°F fan).
  • Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
  • Spread on a baking tray and roast for 25 minutes – do not toss or turn.
  • Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

HOW TO ROAST LARGE MUSHROOMS (EG PORTABELLO)

  • (vedio here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug – they shrink).
  • Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
  • Drizzle over olive oil, sprinkle with salt and pepper.
  • Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) – no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
  • Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).

Recipe Notes:

1. Serving suggestions: Pictured in post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It’s also lovely with mashed potato or anything else to soak up all those juices (even low carb Creamy Mashed Cauliflower!).

It doesn’t make enough sauce to coat pasta, though you could use a small serving of pasta.

2. Nutrition per serving (4 servings as a side

NUTRITION INFORMATION:

Serving: 143gCalories: 152cal (8%)Carbohydrates: 5g (2%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 7g (44%)Cholesterol: 27mg (9%)Sodium: 299mg (13%)Potassium: 398mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 336IU (7%)Vitamin C: 6mg (7%)Calcium: 9mg (1%)Iron: 1mg (6%)