Garlic Butter Roasted Mushrooms

IMG_3943If you love mushrooms even half as much as I do, you need to make these garlic butter roasted mushrooms asap! I mean it! When these first came out of the oven, it took everything I had to not pick one out and burn my tongue. And once they had finally cooled a little bit, it really took everything in me to not completely devour every single mushroom. Each perfect little mushroom just pops with a juicy, subtly garlic-y flavour, I just can’t get over how much I loved these. It’s amazing how much the mushrooms shrink as well when baked or even just cooked in general.  I guess it just means that you will have to eat more 🙂
Garlic Butter Roasted Mushrooms

1 pound mushrooms such as cremini or white, halved lengthwise if large
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

slightly adapted form Smitten Kitchen, from

Leave a comment


  1. Those look so fantastic. Seriously, my mouth is watering.

  2. Yum, yum, yum! Your photography is gorgeous!

  3. Beautiful. I will have to bookmark this recipe.


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