
These garlic butter roasted mushrooms are deeply savory, juicy, and finished with a bright touch of lemon and thyme. They make an easy side dish for weeknights, holidays, or steakhouse-style dinners at home.
Preheat the oven to 220°C/425°F fan or 450°F conventional. Line a baking tray if desired for easier cleanup.
In a large bowl, toss the mushrooms with melted butter, olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the mushrooms out in a single layer on the tray. Roast for 20 to 25 minutes without stirring so they brown well and concentrate in flavor.
Remove from the oven and toss with lemon juice and fresh thyme, if using. Serve immediately with the pan juices spooned over the top.
For large mushrooms such as portobello, place them stem-side up in a snug baking dish. Top each mushroom with a little butter, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes for slightly firm mushrooms or 25 minutes for fully tender mushrooms. Finish with lemon juice and thyme before serving.
Use cremini, button, or baby bella mushrooms for the best texture. Do not overcrowd the tray or the mushrooms will steam instead of roast. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated in a skillet or oven.




