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 assume the green on top is Parsley?, you do not mention it.
Yep!
YUMMY! question tho.. more than once, your instructions say put mushrooms cap side down, but the pictures in the skillet looks like cap side up.. seems like garlic butter would stay better in cap side up. Am I missing something? Just wondering, thanks!
I think it just depends on what you consider the cap – I’m calling the cap the top part, so the “gills” are facing up! :)
I love mushrooms! These look delicious and easy. I can’t wait to make! Thanks for the post.
Just put the baked mushrooms in the oven. Going to add some parmesan petals when they come out to cool. What the heck…it’s part of my New Years’s Eve dinner. I figure a few more calories won’t make that much of a difference with everything else we will be eating to day.
These are delicious. Can they be made ahead of time?
Hi Doris! These are best made and eaten fresh from the oven!
This looks amazing! I love mushrooms, and what ISN’T delicious with garlic and butter? I’m going to make this as a side with my lemon and herb snapper tomorrow. Thank you!
I will be making these soon! :) Great idea.
I made these a couple days after you posted, so delicious! My daughter and I devoured them. I have a bad habit of saving recipes and not trying near as many as I keep. I’m so happy I decided to make these! :)
These are the absolute BOMB!!!!!
O…M…G….such buttery, mushroomie, garlicky goodness! I made these for my hubby last night to go with his birthday dinner. I also used portabello mushrooms and basted them 1/2 the way through as instructed, and they came out PERFECT! Kristen, you are my FAVORITE food blogger of all time! I’m a pretty picky eater, and I have to say that many a weekends it’s “Kristen Porter night” in our kitchen as we use many of your recipes posted on your blog! Keep up the good work!
Made these tonight… YUM!! A favorite new way to make mushrooms. Even my husband, who typically doesn’t like mushrooms, gave these two thumbs up! I really enjoy your recipes and your blog.
I also made these last night and they were delish! My husband loudly proclaimed that he needed “more shrooms.” So easy, too.
I made these last night and they were as delicious as they were easy! Thanks for the idea.