Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms

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!

Prep: 5 mins, Cook: 20 mins, Total: 25 mins, Servings: 4

Ingredients

• 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

OPTIONAL FINISHING FLAVOUR:

• 1 1/2 tbsp lemon juice

• 1 tsp fresh thyme leaves (parsley also good for colour)

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!

Garlic Butter Roasted Mushrooms

Prep: 5 mins, Cook: 20 mins, Total: 25 mins, Servings: 4

Recipe video above. 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.
Serves 2 as a main, 4 – 5 as a side.

Ingredients

• 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

OPTIONAL FINISHING FLAVOUR:

• 1 1/2 tbsp lemon juice

• 1 tsp fresh thyme leaves (parsley also good for colour)

Instructions

1. Preheat oven to 220°C/450°F (200°F fan).

2. Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.

3. Spread on a baking tray and roast for 25 minutes – do not toss or turn.

4. 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!

HOW TO ROAST LARGE MUSHROOMS (EG PORTABELLO)

1. Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug – they shrink).

2. Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).

3. Drizzle over olive oil, sprinkle with salt and pepper.

4. 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.

5. 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).

NUTRITION INFORMATION:

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%)