Easy Garlic Butter Roasted Mushrooms are an easy yet impressive gluten free side dish recipe that are totally mouthwatering!
Need an easy way to liven up dinner tonight?
Easy Garlic Butter Roasted Mushrooms.
That’s it. That’s the answer. LOL.
Seriously, this easy, 3 ingredient (plus salt and pepper) mushroom side dish will make your mouth water in a way that only garlic and butter can. Make them once and I promise you’ll never stop!
Watch How to Make Them
Easy + Delicious One Pan Side Dish
Delicious side dish staples are tough to come by. Often they take a little bit of fuss that I don’t want to deal with and/or it’s a side salad which, let’s be real, isn’t very exciting.
Side salad: I’m just not that into you. There, I said it.
Anyway pair said side salad with Easy Garlic Butter Roasted Mushrooms and you’ve got yourself one heck of an epic dinner accompanying duo.
Whole mushrooms are topped with melted garlic butter then sent into the oven to roast until tender on the inside, and slightly crisp on top.
Trust me when I tell you to make a double batch!
How to Make Easy Garlic Butter Roasted Mushrooms
Start with a 16oz container whole mushrooms – baby bellas, white, or otherwise – they all roast up deliciously.
Gently wash away the dirt on the outside of the mushrooms then trim the stems to be flush with the caps and pat dry with a kitchen towel.
Add 1/4 cup butter and 4 cloves minced garlic to a small dish then microwave until melted, about 30 seconds. I adore garlic so four cloves is the right amount for me, but if you’re a little sensitive I’d go with two or three.
I’ve also made this dish with vegan butter, and it’s just as delicious!
While you’re washing and prepping the mushrooms, pop a large cast iron skillet into the oven then preheat it to 400 degrees. The hot skillet causes the bottoms of the mushrooms to sizzle when placed inside, giving them a good sear from the get go.
If you don’t have a cast iron skillet you can use a pie pan or baking dish. You won’t need to preheat those first though.
Place the mushrooms into the preheated skillet stem side up then spoon the garlic butter on top, taking care to try and contain the garlic to the top of the mushrooms vs letting it fall down into the skillet or pan which could cause it to burn in the oven.
Season with salt and pepper then roast for 25-30 minutes, basting the mushrooms with the butter in the bottom of the skillet halfway through.
Easy Garlic Butter Roasted Mushrooms are up! If you’re a mushroom lover like me then you’ve got to make this recipe ASAP. Enjoy!
More Scrumptious Side Dish Recipes
- Healthy Chickpea Salad
- Creamy Parmesan-Garlic Orzo
- Air Fryer Green Beans
- Gluten Free Scalloped Potatoes
- Angel Hair Pasta with Garlic and Herbs
- Green Beans with Bacon
- Healthy Mashed Potatoes
- Seasoned Broiled Potatoes
- Caramelized Sweet Potato and Kale Fried Wild Rice
Equipment
Ingredients
- 1/4 cup butter, or vegan butter
- 4 cloves garlic, pressed or minced
- 16 oz mushrooms, white or baby bella
- salt and pepper
Directions
- Place a large cast iron skillet into the oven then preheat oven to 400 degrees. If you don’t have a cast iron skillet you can use a pie pan or casserole dish – do not preheat either of those.
- Wash and dry the mushrooms then trim the stems so they are flush with the cap of the mushroom.
- Add butter and garlic to a small dish then microwave until melted, 30 seconds. Place mushrooms stem side up in the preheated skillet (or baking dish if using). Spoon the garlic butter over each cap, taking care to get garlic on the mushroom vs skillet or baking dish or the garlic can burn. Season the mushrooms with salt and pepper then roast for 25-30 minutes or until the mushrooms are tender, basting with the butter in the bottom of the skillet halfway through. Serve immediately.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I LOVE garlic. LOVE it. I am going to have to make these for myself when my fiance isn’t around so I can eat them how I want to… super garlic! yum!!
I love your blog, but please no more mushrooms!!!!! You used to be on my team!!! :(
What an interesting and different choice for a side dish! I would have never thought about it, but those look absolutely incredible. I will have to try them!
I LOVE buttery, garlicky mushrooms. Oil just doesn’t give the same incredible flavor to them, so I always use butter for mushrooms. So simple, so delicious.
I will try these this weekend! P.S. You need to watch The Killing on Netflix next…my hubs and I are super glued to that one now…so good.
I am making these for Christmas Eve dinner…and I agree, The Killing was an AWESOME show. I wish they would add another season.
This looks so good so I bought the cast iron skillet from your favorites list!!
Garlic and butter, my two favorite things on the face of the earth. I am so making these!
Oh my goodness, where have these been all my life! These look amazing…
Oh my!!!!
Please don’t stop talking about mushrooms – I love them! Cannot wait to try this recipe! My 19 month old loves mushrooms as much as I do, which is great because Daddy does not.
I love roasting vegetables but never thought of mushrooms! But I also love everything lemon, so how’d you do the chicken?
Yum. Garlic. Butter. Mushrooms. So simple and delicious. This should make a mushroom lover out of anyone…I wonder what level bacon would add to this already awesome dish?!?! Yum!
You said easy and you meant it, there’s only 4 ingredients in there. And no, I’m no sick of you talking about mushrooms, they’re super good for your blood sugar! Bring them on. Side salad, bah.