This easy 30-minute recipe is perfect for weeknights, and the leftovers are just as good as the freshly baked mushrooms. Mushrooms are one of my favorite side dishes to order at restaurants, but it’s a side dish that’s incredibly easy to prepare at home. Whether I prepare sauteed mushrooms, crab-stuffed mushrooms, or these roasted mushrooms, I greatly enjoy the deep, earthy flavor they add to any meal.
Recipe Card
Baby Bella mushrooms: I love their firm, meaty texture and flavor, which is more developed than the flavor of white mushrooms. Olive oil spray: I use spray for convenience - it’s easier to coat the mushrooms in it. I use extra virgin olive oil, which, as it turns out, is stable even at high temperatures (Sources: Yes, you can cook with olive oil; Stop worrying about olive oil’s smoke point). However, since we’re using high heat in this recipe, feel free to use an oil with a higher smoke point, such as avocado oil. To season: Kosher salt, black pepper, garlic powder, and dried thyme. To finish: Melted butter and chopped cilantro. The cilantro is optional - I mostly use it for garnish when I have it, but it’s fine to skip it.
Wipe the mushrooms clean and cut them in half. Arrange them in a single layer on a rimmed, parchment-lined baking sheet. Spray them with olive oil, season them, and spray them with more oil. Bake the mushrooms until they are browned and tender, for about 20 minutes, in a preheated 425°F oven. Toss the mushrooms in melted butter, top with cilantro (if using), and serve.
New York strip steak Reverse-seared steak Roasted rack of lamb (both dishes utilize a 425°F oven) Pan-fried salmon They make a great topping for burgers like these turkey burgers Oven chicken kabobs or grilled chicken skewers (as shown in the photo below)
You can also use these mushrooms as part of a meatless meal and serve them with fried or poached eggs. You can also freeze the leftovers. Cool them completely, place them in a freezer-safe container or bag, and store them for up to three months. Thaw them overnight in the fridge before reheating. Apart from using the leftovers as a reheated side dish, you can add them cold to salads (like this spinach salad), chop and mix them into an omelet (like this egg white omelette), or top them with cheese and briefly melt the cheese in the microwave (similar to this mushroom casserole).
