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.
That’s it- I’m making it as a starter for tea! I’m going to eat them, he will have to eat them…otherwise we won’t kiss me! ;)
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Garlic, butter and mushrooms.. such a classic combination that I know these would be delicious!
I guess I just don’t get it? Loathing to loving mushrooms not sure I buy it till I see a pic of you downing them!
Hahaha, I know – completely ridiculous. Just made my mushroom and swiss burgers tonight too. It’s like a switch has flipped in my brain – so crazy!
1. These look super awesome and we’ll definitely be making them soon.
2. Your recent mushroom obsession reminds me of something that you must try, if you haven’t already. Your Crock Pot Italian Beef recipe remains a staple on our weeknight dinner menu, but more often than not, we go the less carby route and stuff the beef into portobello mushroom caps, sprinkle with Italian cheese blend, then pop them in the oven until the mushroom softens up and the cheese is melted. I suppose you could even take it a step further and brush the caps with garlic butter for some extra pizazz!
Yum! Seriously nothing beats the butter/ garlic combo – so simple and tasty!
If you have Amazon Prime… watch Orphan Black. OMGosh I was obsessed. I go to bed at around 11, but I stayed up until 2 AM (!!!) to watch this show. UGH!
:( Still allergic to mushrooms, but I will be sharing this with a friend who is just getting into eating them more.
My mouth is watering!! My husband and I love mushrooms! Putting this dish on the meal menu for next week!
Since I have a mushroom-loving husband and now a toddler who fights for the mushrooms out of my Thai food (who has almost lost a finger reaching for them on momma’s cutting board because he loves them raw, too), I’ll be making these soon. Y.U.M.
The mushrooms look amazing. I think I will make them tonight for a side for dinner. If you could post the chicken recipe to go with it I would appreciate it. I am glad you used baby Bella mushrooms. I like them but not the whie ones.
I am loving everything about these mushrooms!! They look like my dream meal!
Holy moly theses look good, I looove mushrooms, and garlic! I am going to have to make these ASAP!
The more mushroom recipes the better! Love them!! Just made pizzas last week using the super large portabella mushroom caps upside down as the crust – soooo good topped with some marina, turkey pepperoni, mozzarella then grilled!!!