Learn how to roast mushrooms in the oven! These easy roasted mushrooms have a meaty texture and rich, savory flavor. They're a delicious side dish!
Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in the oven.
But as delicious as sautéed mushrooms are, I’d argue that roasted mushrooms are even better. They’re crisp around the edges, meaty in the middle, and packed with savory, umami flavor. Plus, they roast on a single sheet pan in under 30 minutes.
I’m sharing my simple roasted mushrooms recipe below. Serve it as a weeknight side dish, or make it for a holiday dinner. Just as easy as it is flavorful, it fits right in at any meal.
Ingredients for Oven Roasted Mushrooms
Here’s what you’ll need to make this roasted mushroom recipe:
- Mushrooms, of course! Stick with white button mushrooms or creminis, or experiment with a mix of varieties. See my favorite types in the callout below!
- Extra-virgin olive oil – It helps the mushrooms brown and soften in the oven.
- Balsamic vinegar – For sweet, tangy flavor.
- Tamari – It brings out the mushrooms’ umami flavor. Soy sauce works too, but be sure to use certified gluten-free tamari if you need this recipe to be gluten-free.
- Fresh herbs – Parsley and thyme offer a fresh, aromatic contrast to the deeply savory mushrooms.
- And salt and pepper – To make all the flavors pop!
What type of mushroom is best for roasting?
One of the reasons I love this roasted mushrooms recipe is that it works well with a wide variety of mushrooms.
Cremini mushrooms (aka baby bellas) and white buttons are both good options, but for an elevated side dish, I recommend mixing in other types too. Try using any of these:
- Oyster mushrooms
- Shiitake mushrooms
- Portobellos
- Maitakes
- Beech mushrooms
How to Roast Mushrooms in the Oven
The first step in this recipe is cleaning the mushrooms. Use a damp paper towel to wipe off any dirt or debris.
- Tip: Don’t wash the mushrooms under running water. They’ll soak it up like a sponge and won’t become crispy in the oven.
Next, chop them. Quarter or halve small mushrooms with caps. Tear or slice other varieties into bite-size pieces.
Then, season the mushrooms. Place them on a large baking sheet and drizzle them with the olive oil, vinegar, and tamari. Sprinkle with several grinds of pepper. Toss to coat and spread in an even layer.
Roast the mushrooms at 450°F for 18 to 20 minutes, or until they’re tender and golden brown. Stir them halfway through the cooking time so that they brown evenly.
Remove from the oven and toss with the parsley, thyme, and salt and pepper to taste. Enjoy!
Variation
For garlicky roasted mushrooms, toss the shrooms with a pat of garlic butter (or a grated garlic clove) while they’re warm from the oven.
What to Serve with Roasted Mushrooms
These oven roasted mushrooms are a delicious side dish for so many meals!
- Pair them with your favorite protein and a green salad for a simple weeknight dinner.
- Serve them alongside a pasta like fettuccine Alfredo or stuffed shells.
- Make them for a holiday feast! I love them with classic side dishes like sweet potato casserole, stuffing, and creamy mashed potatoes.
How to Store Roasted Mushrooms
Roasted mushrooms are best just out of the oven, but leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Reheat them in the microwave for an easy side, or add them to a pasta, salad, or grain bowl!
More Favorite Mushroom Recipes
If you love these oven roasted mushrooms, try one of these flavorful mushroom recipes next:
Roasted Mushrooms
Ingredients
- 16 ounces cremini mushrooms, quartered, or mixed mushrooms, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- Sea salt, to taste
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the mushrooms on the baking sheet and drizzle with the olive oil, balsamic, and tamari. Sprinkle with pepper, toss to coat, and spread evenly on the baking sheet.
- Roast for 18 to 20 minutes, tossing halfway, or until the mushrooms are tender and browned around the edges.
- Remove from the oven and toss with the parsley and thyme. Season to taste with salt and pepper and serve.
I used baby Bellas and split them in two. I followed the recipe but when I went to stir them after 10 minutes they were boiling in juice. Since I did not want boiled mushrooms, I took them out and poured the liquid into a bowl (which was difficult, but they made a delicious cup of soup). Just a heads up about what could happen.
Excellent recipe and a great way to use up excess mushrooms – can this be frozen?
yep!
Absolutely delicious.
Very tasty! Making a second batch in as many days right now!
Hi FeeFee, so glad you love the recipe!
I love dishes with mushrooms, and it looks easy to prepare. Thank you. simple recipes are very important.
thank you for this refresher, have been on a mushroom kick lately but have only had them as ingredients added to dishes rather than eating them alone, so always good to be reminded of the best way to make them
I typically saute my mushrooms, but I do it will little fat and on a very high heat. So they caramelize quickly and don’t soak up the oil or butter. But I will try roasting them!!! Thanks for the idea.