Make a small batch of tender, crispy, roasted garlic mushrooms with a pan sauce in just 15 minutes. These mushrooms would be great added to lots of meals like steak, a simple salad, chicken, or a pork chop and mashed potatoes.
Ravioli with Creamy Mushroom Sauce, Lentil Stroganoff, and Breakfast Tacos are also great recipes with mushrooms in them.
Table of contents
How will these mushrooms make your life easier?
I recommend that people who are cooking for one buy just 1-2 vegetables and use those through the week. That way you're using up what you buy. Of course if you eat lots of vegetables, you can buy more, but this is a great place to get started. These roasted garlic mushrooms are great because they're full of flavor, are crispy and can be refrigerated to top other meals. Make a couple cups worth (a couple servings) so you can have roasted mushrooms them for dinner a few nights during the week. This is batch cooking at it's finest: make extra servings of a dish you're already making and eat it as leftovers.
What's in these mushrooms?
How do I make this recipe?
These roasted garlic mushrooms are very easy to make. You start by preheating the oven to 400 degrees. This hot temperature will quickly cook your shrooms and give them a nice, crispy crust and soft, savory interior. While the oven is preheating add 1 cup of washed and dried white button mushrooms to a small mixing bowl, then add 2 whole garlic cloves, 1 tablespoon balsamic vinegar (save 1-2 additional teaspoon for later), ¼ teaspoon salt, and 1 teaspoon dried thyme. Toss together with tongs until all mushrooms are evenly coated with dressing.
NOTE: do not mince the garlic or cut it because it'll burn in the oven. Whole garlic cloves will soften and sweeten when cooked. You'll smash them after and have the most delicious roasted garlic mushrooms!
Transfer your roasted garlic mushrooms to a quarter baking sheet that has a baking mat or parchment paper on it. Spread the mushrooms out into one layer. Bake for 10-12 minutes, or until mushrooms are browned.
Once the mushrooms are browned and crispy on the edges, remove baking sheet from oven and remove mushrooms from pan.
Leave remaining oil and garlic on pan, add 1-2 teaspoon balsamic vinegar. Using a fork or tongs, smash your garlic cloves, break them up, and spread around the pan, in the oil. Add 1 tablespoon more of oil, if needed. This will serve as the sauce for your roasted garlic mushrooms and whatever you pair it with.
Pour garlic oil over mushrooms before serving. Enjoy these roasted garlic mushrooms over a juicy steak, pork chop, as a steak and mushroom salad, or over pasta, using the garlic sauce as a sauce or dressing.
Expert tips
- Make extra roasted garlic mushrooms to refrigerate for later.
- Do not mince the garlic or cut it because it'll burn in the oven. Whole garlic cloves will soften and sweeten when cooked.
- Cut mushrooms in half to cook more quickly.
- Remove the smashed garlic before serving if desired. Your oil/sauce will still taste garlicky.
FAQ
Nope! You can cut a thin slice off the bottom of the mushroom stem, but I usually don't do that unless it's looking really dirty. Plus, the peel can get nice and crunchy when you roast them! That's part of what makes these roasted garlic mushrooms so good!
You should always wash mushrooms before using them. Whether you eat them raw or cooked. Mushrooms often have dirt on them that you'll want to remove. Rinse them and scrub any visible dirt off with a soft brush or your finger just prior to cutting them. Dry throughly so they can get crispy when you cook them.
Yes, refrigerate them right when you get them home from the store, unless you're going to cook/eat them immediately. I like to just do what they do at the store. If I grab produce from the refrigerated section of the produce aisle, I'll refrigerate it. If not, I'll leave it on the counter. Also, I'd refrigerate these roasted garlic mushrooms if there are any leftovers.
How can I repurpose these mushrooms?
I recommend doubling or quadrupling this recipe for roasted garlic mushrooms and serving them over a steak, over a pork chop with mashed potatoes, over mixed greens with sliced steak as a salad, or with chicken. These garlicky mushrooms are versatile and super delicious!
What can I make with leftover ingredients?
- Mushrooms: Ravioli with Creamy Mushroom Sauce, Lentil Stroganoff, and Breakfast Tacos
- Garlic: Thai Inspired Beef Bowl with Garlic and Spinach
Did you make these roasted garlic mushrooms? Leave me a comment & rating to share how they turned out!
Roasted Garlic Mushrooms
Equipment
- Measuring Cups
- Measuring Spoons
- knife
- cutting board
- Quarter Sheet Pan
- Baking Mat or Parchment Paper
- Tongs/Spatula
- fork
Ingredients
- 1 cup white button mushrooms washed and dried
- 2 cloves garlic skin removed, left whole
- 2 tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- ¼ teaspoon salt
- 1 teaspoon thyme
Instructions
- Preheat oven to 400 degrees. While oven is preheating, add mushrooms, 2 whole cloves garlic, 2 tablespoon oil, 1 tablespoon balsamic vinegar, ¼ teaspoon salt, and 1 teaspoon thyme to small mixing bow. Toss with tongs until all mushrooms are evenly coated. Transfer to quarter baking sheet with a baking mat or parchment paper on it. Spread into one layer.
- Bake for 10-12 minutes, or until mushrooms are browned. Remove from oven and, using tongs or spatula, smash garlic cloves to release flavor. Add an additional Tablespoon of oil if needed. Stir oil and garlic together and pour or spoon on mushrooms prior to serving.
- Serve over a juicy steak or pork chop, with a steak salad with mushrooms or over pasta. Use the garlicky oil as a sauce or dressing.
Video
Notes
- Make extra mushrooms to refrigerate for later.
- Do not mince the garlic or cut it because it'll burn in the oven. Whole garlic cloves will soften and sweeten when cooked.
- Cut mushrooms in half to cook more quickly.
- Remove the smashed garlic before serving if desired. Your oil/sauce will still taste garlicky.
Want to get more single serving recipes like these roasted garlic mushrooms delivered to your inbox? Click here to download my Single Serving Cookbook.
Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.
Tawnie Kroll says
We love mushrooms and this recipe was perfect! Thank you!
Emily Flint says
I love all mushroom recipes and this one is now one of my favorites! I love the extra sauce at the end. These flavors were perfect together!!
Rebecca says
ohh so great to hear!
Beth says
These mushrooms are so delicious! We all loved them. Thanks for sharing the recipe!
Kristina Tipps says
My first time eating mushrooms and this was amazing!
Rebecca says
yay! great to hear