Irresistible and easy to make! Roasted mushrooms with rosemary and garlic are fantastic on their own or on top of grilled steak or chicken. They are also the perfect mix-ins for salads or pasta dishes.
I cannot tell a lie. I ate the entire bowl of these oven roasted mushrooms in five minutes flat. This is the kind of thing that happens when you make a pan of gloriously golden brown mushrooms in the middle of the day when no one else is home.
While learning to how to roast mushrooms is a worthy endeavor simply for the purpose of eating them straight off of the baking sheet (fork optional), there is a multitude of ways to use roasted mushrooms in your cooking, which I’ll talk about below. Everything from piling them on baked chicken to adding them to vegetarian lasagna rolls.
WHAT YOU NEED FOR THIS ROASTED MUSHROOMS RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Mushrooms: This recipe calls for crimini mushrooms, but white mushrooms are a perfectly acceptable substitute. This method can also be used with sliced portobello mushrooms or even shiitakes. Adjust the cooking time dependent on the size of the mushroom pieces.
- Olive oil: Save your high-end olive oil for salad dressings and drizzling, and use a lower-priced olive oil for roasting veggies.
- Rosemary: Any dried rosemary works. I’m partial to crushed dried rosemary because the pieces are small. However, any dried rosemary can crushed by rubbing it between your palms.
- Garlic: I LOVE garlic, so use 3 cloves in this recipe.
- Salt and pepper: I use kosher salt and freshly ground black pepper.
See recipe card below for full ingredients list & recipe directions.
How to roast mushrooms:
- Start by wiping off the mushrooms with a damp paper towel to remove any dirt. Mushrooms are like little sponges, so avoid running them under water.
- When I first made these roasted mushrooms with rosemary, I mixed in the garlic at the beginning (as you see in the picture above). However, I found that the garlic was burned by the time the mushrooms had reached their tender, golden brown perfection. So, the next time I added the garlic partway through cooking. This still gives the garlic enough time to cook and lose its astringent raw flavor, but stops it from burning and turning bitter.
- To make sure that the mushrooms roast evenly, cut them so that the pieces are approximately the same size. For larger crimini mushrooms, you may need to half or quarter them. Small mushrooms can be left "as is".
- This method would work with a variety of mushrooms. If you don't have crimini mushrooms on hand, button, portobello or shiitake mushrooms are good substitutes. For larger mushrooms, cut into bite-sized pieces.
- If you want to use fresh rosemary, by all means do so. Just make sure you increase the amount, as fresh herbs aren't as strong as dried ones. In this case, I would use 1 tablespoon of fresh rosemary.
What to serve with roasted mushrooms:
- Serve them on top of pan-fried turkey cutlets, baked salmon or oven roasted pork tenderloin.
- Mix into green salads, like in this Roasted Mushroom & Romaine Salad.
- Whip up a meatless meal by stirring roasted mushrooms into pasta, like in this Roasted Mushroom & Tomato Pasta recipe.
- Stir chopped rotisserie chicken and roasted mushrooms into my Brown Rice Pilaf with Orzo. Stir in cooked broccoli or spinach leaves for a full meal.
Frequently Asked Questions:
Yes! Oven baked mushrooms can last in the refrigerator for 3 to 5 days if stored properly. Allow them to cool, then transfer the mushrooms to an airtight container, like these ones.
Can you freeze roasted mushrooms?
Yes! I was so happy to discover that oven roasted mushrooms freeze really well. When stored properly, they can be frozen for up to 6 months.
Cool the mushrooms completely, then arrange them on a baking sheet in a single layer. Freeze for about 2 hours. Once frozen, transfer the mushrooms to a glass freezer container or a freezer proof ziplock bag.
Roasted Mushrooms with Rosemary & Garlic Recipe
- 1 pound crimini or baby bella mushrooms, stems trimmed
- 2 tablespoons olive oil
- ¾ teaspoon crushed dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 garlic cloves chopped
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Depending on the size of the mushrooms, cut them. Cut large mushrooms into quarters, medium mushrooms in half and leave small mushrooms whole.
- In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper.
- Transfer to the prepared baking sheet.
- Roast the mushrooms for 10 minutes. Add the garlic and stir to combine.
- Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes. Serve.
This recipe was originally posted on September 15, 2014, and was updated on September 24, 2021.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
This was so good! I served it over Farro, along with the sautéed broccolini from this site. (The broccolini was incredible). I did, however, add a tiny splash of Worcestershire sauce (this does have anchovies, though) to the finished product. My carnivorous fiancé' said it's now one of his favorite meals.
I have made these many times in the oven. Since warmish weather is here I decided to try them on my charcoal grill. I sprinkled a little garlic powder on the mushrooms, omitting the chopped garlic . These were a bit large so the grilling time was just about the same as roasting. Fabulous flavor.
dollie E Horaney
Use the roasted mushrooms in place of freah or canned in soups, casseroles, or on pizza and they keep a meaty texture instead of getting soggy.
Great idea, Dollie!
Lori @ RecipeGirl
I could eat the whole bowl of these!