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Here’s a quick and easy mushroom recipe – Roasted Mushrooms in Garlic Butter, finished with an optional squeeze of lemon and sprinkle of thyme leaves which goes beautifully with golden brown mushrooms baked in the oven.

Make this with button mushrooms or large mushrooms! A great quick side dish that pairs with everything from steaks to Roast Chicken, or make a meal out of it as I do!

Close up of Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms

Mushrooms are one of my all time favourite vegetables. I love the savoury flavour, how versatile they are, and how they’re kind of meaty. From Mushroom Rice to Mushrooms on Toast, in pies, pasta, and this amazing creamy Mushroom Sauce, I am pretty sure it is the most used vegetable on my website! Well, perhaps second only to onion. 

In fact, if I had to choose one vegetable to live on forever, I’m pretty sure it would be mushrooms. BIG STATEMENT I stand by!!

I’m also pretty sure this recipe I’m sharing today is the way I cook mushrooms the most frequently – roasted in garlic butter. Quick and easy to prep, totally low maintenance to cook.


 Here’s a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour – but the dominant flavour is still butter (and garlic!).The lemon and thyme finishing touch is optional – it’s terrific plain – it’s an extra flavour option.


  • ▢500g / 1lb mushrooms , button or Swiss brown / cremini OR 8 large (like portabello)
  • ▢50g / 3 tbsp unsalted butter , melted
  • ▢1 tbsp olive oil
  • ▢2 garlic cloves , finely minced
  • ▢1/2 tsp each salt and pepper


  • ▢1 1/2 tbsp lemon juice
  • ▢1 tsp fresh thyme leaves (parsley also good for colour)


  • Preheat oven to 220°C/450°F (200°F fan).
  • Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
  • Spread on a baking tray and roast for 25 minutes – do not toss or turn.
  • Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!


  • (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug – they shrink).
  • Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
  • Drizzle over olive oil, sprinkle with salt and pepper.
  • Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) – no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
  • Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).

Recipe Notes:

1. Serving suggestions: Pictured in post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It’s also lovely with mashed potato or anything else to soak up all those juices (even low carb Creamy Mashed Cauliflower!).

It doesn’t make enough sauce to coat pasta, though you could use a small serving of pasta.

2. Nutrition per serving (4 servings as a side).


Serving: 143gCalories: 152cal (8%)Carbohydrates: 5g (2%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 7g (44%)Cholesterol: 27mg (9%)Sodium: 299mg (13%)Potassium: 398mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 336IU (7%)Vitamin C: 6mg (7%)Calcium: 9mg (1%)Iron: 1mg (6%)


By uvu44

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