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    Home » Side Dishes

    Roasted Mushrooms with Rosemary & Garlic Recipe

    Published: Sep 24, 2021 · Modified: Feb 28, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 25 Comments

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    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.

    Roasted mushrooms, cut in quarters, in white bowl. Topped with parsley.

    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.

    Quartered crimini mushrooms on a baking sheet

    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.
    Roasted mushrooms with garlic and parsley in a white bowl.

    Frequently Asked Questions:

    Can roasted mushrooms be made ahead?


    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, cut in quarters, in white bowl. Topped with parsley.

    Roasted Mushrooms with Rosemary & Garlic Recipe

    These easy roasted mushrooms with rosemary and garlic are fantastic on their own, but would also make the perfect mix-in for salads or pasta dishes. 89 calories and 2 Weight Watchers Freestyle SP
    4.67 from 9 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 Servings
    Calories: 88.7kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 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
    Prevent your screen from going dark

    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.
      Cutting mushrooms into halves on a blue cutting board.
    • In a bowl, toss the mushrooms with olive oil, rosemary, salt and pepper.
      Mushroom pieces in a glass bowl with olive oil and rosemary.
    • Transfer to the prepared baking sheet.
      Raw mushrooms on a baking sheet.
    • Roast the mushrooms for 10 minutes. Add the garlic and stir to combine.
      Roasted mushrooms and garlic on a baking sheet.
    • Roast until the mushrooms are tender and starting to brown, 7 to 10 minutes. Serve.
      Roasted mushrooms with garlic and rosemary in a white bowl.

    Video

    Notes

    Weight Watchers Points: 2 (Blue – Freestyle SmartPoints), 2 (Green), 2 (Purple)

    Nutrition

    Serving: 0.33Cup | Calories: 88.7kcal | Carbohydrates: 4.6g | Protein: 3.7g | Fat: 7.2g | Saturated Fat: 1g | Sodium: 150.4mg | Fiber: 1.5g | Sugar: 2.3g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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.

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      Reader Interactions

      Comments

      1. Aanhetstrandvanoostende

        June 02, 2018 at 7:34 am

        Mushrooms with Garlic are the best combination ever! Thank you for sharing such a lovely recipe.

        Reply
      2. Sherwood

        March 10, 2018 at 5:48 pm

        5 stars
        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...

        Reply
      3. Hardin

        October 04, 2016 at 4:25 pm

        Trying these for the first time tonight with of course Ribeye. Hope the husband likes em.

        Reply
      4. Florentina

        August 08, 2016 at 2:05 pm

        These mushrooms sound divine! Lucky me i have some in the fridge to go make right now. Falalalla 🙂

        Reply
      5. Aimee

        January 03, 2015 at 11:29 am

        5 stars
        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!!

        Reply
      6. Julie+@+HostessAtHeart

        October 05, 2014 at 9:55 pm

        I just love mushrooms, and your picture has me drooling!

        Reply
      7. Shelley@TwoHealthyKitchens

        September 28, 2014 at 2:32 pm

        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!).

        Reply
      8. Jenny+@+The+Peachy+Pair

        September 25, 2014 at 7:00 am

        One of the best smells on the planet is mushrooms being sauteed! Might try this with some pasta, like you suggest!

        Reply
      9. Jamie | My Baking Addiction

        September 21, 2014 at 8:12 pm

        I would probably eat the entire bowl myself. So delicious.

        -Jamie

        Reply
      10. Deborah

        September 18, 2014 at 7:37 am

        I am right there with you - I would have totally eaten the whole batch of these myself!

        Reply
      11. Anna @ Crunchy Creamy Sweet

        September 18, 2014 at 5:20 am

        I don't blame you! I would eat the whole bowl too! LOVE roasted mushrooms! Pinned!

        Reply
      12. Avianti

        September 17, 2014 at 6:34 pm

        These look delicious! maybe with some steak!?

        Reply
      13. Rachel @ Baked by Rachel

        September 17, 2014 at 11:27 am

        These have me craving Thanksgiving! I can see them tossed with stuffing and topped off with gravy! Delish! Thanks for the craving 😉

        Reply
      14. Sarah @ SnixyKitchen

        September 17, 2014 at 1:49 am

        I'd totally eat this entire bowl in 5 minutes flat too. Guess what I'm making for lunch this week? Pinning!

        Reply
      15. Barbara

        September 16, 2014 at 2:21 pm

        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......

        Reply
      16. Barbara | Creative Culinary

        September 16, 2014 at 10:03 am

        You might consider these a side but I'm thinking main course. These, a bit of pasta and some Parmesan and I'm good!

        Reply
      17. Pink guava

        September 15, 2014 at 10:28 pm

        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.

        Reply
      18. Kristen

        September 15, 2014 at 8:25 pm

        I could eat mushrooms like this all day every day! This looks so good, Dara!

        Reply
      19. Liz+@+The+Lemon+Bowl

        September 15, 2014 at 9:42 am

        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!

        Reply
      20. Erin+|+The+Law+Student's+Wife

        September 15, 2014 at 6:48 am

        I would be right next to you, fighting over the pan. I LOVE mushrooms, especially roasted.

        Reply
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