Garlic Butter Roasted Mushrooms

Name: Garlic Butter Roasted Mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 500 g mushrooms; 50 g unsalted butter; 1 tbsp olive oil; 2 cloves garlic; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp lemon juice; 1 tsp fresh thyme leaves

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.

Servings4 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

mushrooms
500 g
unsalted butter
50 g
olive oil
1 tbsp
garlic
2 cloves
salt
0.5 tsp
black pepper
0.5 tsp
lemon juice
0.5 tbsp
fresh thyme leaves
1 tsp

Step-by-Step Instructions

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.

Chef's Tips

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.