Mushrooms don’t get enough credit. They are earthy and rich are versatile enough to be used insauces, pastas, soups, and more. With only 15 minutes of cooking time, these roasted mushrooms are an ideal quick side dish that can be served alongside a variety of main dishes. These are super garlicky and buttery and absolutely delicious — they’re a must try!
Roasted Garlic Mushrooms
Mushrooms don’t get enough credit. They are earthy and rich […]
- baby bella mushrooms: 2 pounds, quartered
- olive oil: 3 tablespoons
- unsalted butter: 6 tablespoons, melted
- garlic: 6 cloves, micro-planed (or crushed)
- dried oregano leaves: 1 1/2 teaspoon
- salt: 2 teaspoons
- freshly cracked black pepper: 1 teaspoon
- parsley: 2 tablespoons, finely chopped
Step 1: Preheat oven to 425 degree F. Whisk together the olive oil, melted butter, micro-planed garlic, oregano, salt, and pepper. Set aside.
Step 2: Toss the quartered mushrooms and olive oil mixture together on a large sheet pan. Spread out into an even layer and roast in preheated oven for 15-20 minutes, or until deeply golden and edges are slightly crisp.
Step 3: Garnish with fresh parsley and serve warm.
*Recipe can be halved if serving a smaller crowd. I always find that mushrooms shrink so much when cooked, which is why I like to prepare a large amount.