Baked Mushrooms in Garlic Butter Sauce

Today, we’re talking about Baked Mushrooms in a herbaceous garlic butter sauce, steakhouse style!

These baked mushrooms are simple yet packed with flavor, making it the perfect side dish for just about any meal.

I roasted my mini portobello mushrooms with a touch of olive oil, salt, and pepper. I then toss them in this delicious butter sauce made with lots of herbs and garlic!

This garlic butter sauce is amazing on these roasted mushrooms, but also goes great on all veggies!

This garlic butter sauce goes perfectly with baby bella mushroom recipes, but it is also great for vegetables like cauliflower, broccoli, squash… the possibilities are endless!

Roasted Mushrooms are a staple side dish every good steakhouse offers. When creating this recipe for Steakhouse Beef Tips with Noodles, I really wanted a good staple side to go with it.

And, out popped this oven roasted mushroom recipe!

The rich, buttery flavor and crispy texture make them a crowd-pleaser every time. So, if you’re looking for an easy recipe for baked mushrooms that delivers big on flavor, this is it!

1. Rich Umami Flavor: Roasting mushrooms at high heat brings out their natural umami-rich flavor, which pairs perfectly with the savory garlic butter sauce.
2. Quick and Easy: This easy mushroom recipe only takes about 30 minutes from start to finish, making it a great option for busy weeknights or last-minute dinner plans.
3. Versatile Side Dish: These oven-baked mushrooms work well as a side for many dishes, including pork chops, steaks, or even tossed into salads.

• Baby bella mushrooms or white button mushrooms
• Olive oil
• Kosher salt
• Black pepper
• Unsalted butter
• Garlic
• Fresh rosemary
• Fresh thyme
• Italian parsley
• Scallions

1. Preheat oven to 425°F degrees. Toss mushrooms with olive oil, salt, and pepper.
2. Place on a sheet tray in a single layer and roast for 20 minutes, flipping once at the 10-minute mark.

Garlic Butter Sauce

1. While the mushrooms are cooking, make the butter sauce. In a large skillet, melt the butter over medium-low heat.
2. Add the scallions, rosemary, and thyme and cook until aromatic for about 1 minute.
3. Add in the garlic and cook until aromatic and slightly toasted, about 30 seconds. Garlic should not brown.
4. When mushrooms are done cooking, place in the skillet and toss with the butter sauce.
5. Add in the parsley and toss to combine. Taste, adjust seasoning if necessary.

WHAT KIND OF MUSHROOMS ARE BEST?

I used baby bella mushrooms or mini portabella mushrooms for this easy recipe but you can use your favorite button style mushroom in their place.

Cremini mushrooms and white mushrooms work, too.

ANY ADDITIONS?

Find your own favorite way!

Next time you need an awesome side dish, you’ll have just the thing.

• Balsamic vinegar: Add a splash of balsamic vinegar to the butter sauce for a tangy sweetness.
• Lemon zest: Sprinkle lemon zest over the finished mushrooms for a fresh, bright flavor.
• Soy sauce: Mix in a dash of soy sauce to the butter sauce for a deeper umami flavor.
• White wine: Deglaze the pan with a little white wine before adding the butter sauce for a touch of acidity.
• Red pepper flakes: Add a pinch of red pepper flakes for a spicy kick.
• Parmesan cheese: Grate some fresh Parmesan cheese over the mushrooms for extra richness.
• Fresh chives: Sprinkle chopped fresh chives on top for a mild onion flavor.
• Cherry tomatoes: Roast a handful of cherry tomatoes alongside the mushrooms for a burst of sweetness.
• Bay leaves: Toss in a bay leaf while cooking the butter sauce for a more complex flavor.
• Cream: Add a splash of heavy cream to the butter sauce for an indulgently creamy finish.

ANY SUBSTITUTIONS?

I know everyone has preferences and needs. I always try to give plenty of options here.

• Vegan butter for unsalted butter: For a dairy-free option, substitute vegan butter in place of regular butter.
• Wild mushrooms for baby bellas: Use wild mushrooms like oyster mushrooms for a more earthy flavor.
• Dried herbs for fresh herbs: If you don’t have fresh rosemary or thyme, dried herbs work just fine. Just reduce the amount by half.
• Portobello mushroom caps for baby mushrooms: Use larger portobello mushrooms instead of smaller varieties for a more meaty texture. I would cut them first into 1-inch pieces.
• Garlic powder for fresh garlic: If you’re out of fresh garlic, garlic powder can be used in a pinch—about 1/4 teaspoon should do the trick.
• Shallots for scallions: Swap the scallions for finely minced shallots if you want a sweeter, more delicate flavor.

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a hot skillet or in the oven for the best results.

Freezer: While fresh mushrooms tend not to freeze well due to their high water content, you can freeze the roasted mushrooms in a freezer-safe bag or container for up to 1 month.

To reheat, thaw in the refrigerator overnight and warm in a hot skillet with a bit of extra butter.

Baked Mushrooms are a simple yet flavorful side dish that’s sure to become a new favorite.

Whether you serve them as a side for pork chops or steaks or just on their own, the umami flavor of these mushrooms will have everyone asking for more.

If you’ve tried these BAKED MUSHROOMS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!