Roasted Garlic Mushrooms
A dead simple side that punches well above its effort level. Mushrooms tossed in garlic butter, roasted until golden, then finished with fresh lemon juice and thyme right at the end.
The one thing that actually matters here is spreading them out properly on the tray. Pile them up and they’ll steam instead of roast, and you’ll miss out on that golden colour and concentrated flavour.
Twenty-five minutes and barely any effort for a side that goes with almost anything off the grill or out of the oven.
Roasted Garlic Mushrooms
MUSHROOM · SIDE · EASY
The Easiest Side You'll Make on Repeat
Five ingredients, one bowl, one tray. There's genuinely nothing complicated here, but the garlic butter and fresh lemon finish make it taste like a lot more effort went in.
Roasting instead of pan-frying means you can just leave them in the oven and get on with the rest of dinner, rather than standing over a pan stirring.
It's a great side for a steak, a roast, or just piled onto toast for something simple. Works with pretty much anything.
Roasted Garlic Mushrooms
Ingredients
- 500 g Swiss Brown (Cremini) Mushrooms
- 4 Garlic Cloves Minced
- ½ Lemon Zest & Juice
- 5 Fresh Thyme Picked & Chopped
- 100 g Unsalted Butter Melted
- 15 ml Olive Oil
- Salt & Pepper To Taste
Method
- Preheat oven to 190°C (375°F).
- Add the mushrooms to a large mixing bowl. Add all remaining ingredients (except the lemon juice and extra thyme) and mix well.
- Place the marinated mushrooms into a large baking dish, spread them out evenly, and bake in the preheated oven for 15 minutes.
- After 15 minutes, give the mushrooms a mix to ensure they're cooking through, and continue baking for 5 minutes or until golden and soft. Remove from the oven.
- Place the mushrooms into a serving bowl, squeeze over the lemon juice, and garnish with the extra fresh thyme. Dig in.
