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
Ingredients
- 1 pound crimini or baby bella mushrooms, stems trimmed
- 2 tablespoons olive oil
- 3/4 teaspoon crushed dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 garlic cloves chopped
Instructions
- 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.
Video
Notes
Nutrition
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.
Aanhetstrandvanoostende
Mushrooms with Garlic are the best combination ever! Thank you for sharing such a lovely recipe.
Sherwood
I tried these last night, the first time I’ve ever roasted mushrooms. I only recently got into the vegetable roasting game, and I can’t express how happy I am about it. I didn’t have crushed rosemary (is that even a thing you can buy?) so I used plain old dried rosemary and minced it up finely to excellent effect. I also used foil to line my pan and left garlic nice and chunky. I’ve never made garlic that chunky before, and it was perfect. THESE MUSHROOMS ARE AMAZING. I could eat them until I exploded! They didn’t agree with my boyfriend’s stomach, so I’ll get any subsequent batches all to myself. What a shame…
Hardin
Trying these for the first time tonight with of course Ribeye. Hope the husband likes em.
Florentina
These mushrooms sound divine! Lucky me i have some in the fridge to go make right now. Falalalla 🙂
Aimee
I’m going to try this but by throwing in the whole cloves of garlic instead of chopping first. I’ll also be adding them to caramelized cipollini onions and asparagus.
Can’t wait to try them!!
Julie+@+HostessAtHeart
I just love mushrooms, and your picture has me drooling!
Shelley@TwoHealthyKitchens
These look sensational! I definitely would have eaten the entire bowl, too! But then, I would’ve had to have made a whole second batch when my kiddos arrived home, since my little son loves mushrooms at least as much as I do! 😀 Rosemary is hands-down my favorite spice to use when roasting veggies! Pinning – can’t wait to try this (and maybe share some with my son, too!).
Jenny+@+The+Peachy+Pair
One of the best smells on the planet is mushrooms being sauteed! Might try this with some pasta, like you suggest!
Jamie | My Baking Addiction
I would probably eat the entire bowl myself. So delicious.
-Jamie
Deborah
I am right there with you – I would have totally eaten the whole batch of these myself!
Anna @ Crunchy Creamy Sweet
I don’t blame you! I would eat the whole bowl too! LOVE roasted mushrooms! Pinned!
Avianti
These look delicious! maybe with some steak!?
Rachel @ Baked by Rachel
These have me craving Thanksgiving! I can see them tossed with stuffing and topped off with gravy! Delish! Thanks for the craving 😉
Sarah @ SnixyKitchen
I’d totally eat this entire bowl in 5 minutes flat too. Guess what I’m making for lunch this week? Pinning!
Barbara
Oh, my, just went grocery shopping this afternoon, and got a rotisserie chicken, baby bellas and 3 cloves of garlic amongst other things, loved the idea of the mushrooms, chicken and pasta, oh, and got 3 kinds of cheese, 3 guesses what is on the menu tonight? thanks for sharing this recipe……
Barbara | Creative Culinary
You might consider these a side but I’m thinking main course. These, a bit of pasta and some Parmesan and I’m good!
Pink guava
This would make a perfect appetizer at a party (using toothpicks), or as a dinner starter on a bed of spinach – that assumes there is any left by then. Sounds glorious, Dara.
Kristen
I could eat mushrooms like this all day every day! This looks so good, Dara!
Liz+@+The+Lemon+Bowl
This is absolute perfection. My husband loves rosemary and mushrooms – I will be making these for him soon. And I will be doubling it because I would also eat the whole bowl!
Erin+|+The+Law+Student's+Wife
I would be right next to you, fighting over the pan. I LOVE mushrooms, especially roasted.