These Roasted Mushrooms are a really simple dish dish, that can also be used as a pasta topping. Smothered in garlic and herbs, these are thrown together in minutes, and only take 15 minutes in the oven too.
If you haven’t tried roasting mushrooms before, then you are missing out. The flavour really intensifies and the texture is lovely – so definitely one to try if you don’t love mushrooms because of their texture. They create their own sauce when cooking, which is amazing drizzled over pasta.
Why should you try it?
✔ A delicious new way to enjoy mushrooms
✔ A low calorie side dish
✔ Lots of flavours you can use
✔ Low carb
How To Make Roasted Mushrooms – step by step:
One: Quarter the mushrooms and put in a bowl with the rest of the ingredients and mix well.
Two: Put on a baking tray.
Three: Put in a preheated oven at 200C/390F/Gas 6 for 15 minutes.
What Mushrooms To Use
This recipe works well with any mushrooms. We used a mixture of white and chestnut, however you could use baby Portobello, shiitake or button.
My only tip is to try to choose mushrooms that are the same size, or cut them to the same size to ensure that they cook evenly.
Is This Healthy?
I don’t feel like mushrooms get enough love when it comes to their nutritional benefits. Not only are they low in calories, low carb and a great alternative to meat. But, they are a good source of Vitamin B and Potassium.
How To Clean Mushrooms
You should just be able to give them a quick rinse and then use a paper towel to wipe away any dirt on the mushrooms. You don’t want to put too much water on them though, as they will soak it up and you will have a lot of liquid in the pan.
If there is a lot of dirt on the mushrooms, then you could peel them.
What Seasoning To Use
These are garlic and parsley mushrooms, and we definitely haven’t held back on either. This is definitely one for garlic lovers! However, you could always tone it down if you wanted to.
You could add a little smoked paprika and cayenne if you want something spicy, or even a Cajun spice blend or a dried Italian herb blend.
You could also add a couple of glugs of good quality balsamic vinegar to the pan before it goes in the oven to add a touch of sweetness.
What To Serve Them With
If you want to make these the star of the meal, then you can serve them with our Best Creamy Mashed Potatoes or on top of your favourite cooked pasta. The sauce that is left in the pan is amazing stirred in to pasta.
But these are also great as a side dish and go well with Easy Italian Chicken, Lemon and Basil Chicken, Meatball Pasta Bake, or Honey and Mustard Sausage Traybake.
Sometimes we sever these are a starter with some strong soft cheeses and chunks of warm French bread. There is never any left over, as it’s always a hit.
Can You Make Them In Advance?
Yes, you can prepare them and cook them a day in advance and keep them in the fridge until you are ready to reheat them in the oven. However, I do think that they taste best when cooked fresh.
How To Store Them
These can be stored in the fridge, covered up, for a day or two – but they are best cooked fresh. Be warned, if you do keep these in your fridge then it will stink of garlic for a while.
Extra Tips:
- Add a sprinkle of Parmesan 5 minutes before the mushrooms are cooked.
- You can use any mushrooms you like, just try to make sure that they are all cut to the same size so they cook evenly.
- You can make these in advance and keep them in the fridge for a day, however fresh is best.
- Feel free to get creative with the seasonings you use. Cajun or a dried Italian blend work well.
Want to try some other mushroom recipes? How about these:
Easy Mushroom Curry
Mushroom Omelette
Eggs Baked in Portobello Mushrooms
Mushroom Stroganoff
Creamy Mushroom Pasta
Mushroom and Spinach Risotto
Mushroom Bolognese
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Garlic and Herb Mushrooms
Ingredients
- 18 fresh mushrooms I used a mixture of white and chestnuts
- 3 garlic cloves crushed
- 4 tbsp fresh parsley chopped
- 1 pinch sea salt and black pepper
- 2 tbsp olive oil
Instructions
- Quarter the mushrooms and put in a bowl with the rest of the ingredients and mix well.
- Put on a baking tray.
- Put in a preheated oven at 200C/390F/Gas 6 for 15 minutes.
Notes
- Add a sprinkle of Parmesan 5 minutes before the mushrooms are cooked.
- You can use any mushrooms you like, just try to make sure that they are all cut to the same size so they cook evenly.
- You can make these in advance and keep them in the fridge for a day, however fresh is best.
- Feel free to get creative with the seasonings you use. Cajun or a dried Italian blend work well.
Anu-My Ginger Garlic Kitchen says
Mmmm, what lovely combo of roasted garlic and mushrooms! I am loving this awesomelicious recipe! Thank you for share Danni! :)
Dannii says
We often buy big packs of mushrooms reduced in the supermarkets and make this with them to use them up.
Deena kakaya says
I do love a bit of roasted garlic, so sweet and juicy. Lovely pairings x
Maria says
I would love some more low calorie sides like this. I am eating low carb at the moment, so the usual potatoes are out of the question. Thanks x
Bex says
The leftovers would be good for breakfast too. Although with the garlic, maybe not if you have to go out after haha.
Hillary says
Thanks for sharing another great recipe Dannii. I am vegan and I find myself eating the same things over and over again as I am not very good at coming up with new things. That is why I am so glad that I found your blog.