Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients:
- 1 pound (16oz) mushrooms (white button, cremini, baby bella, or your preferred variety)
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon fresh parsley or thyme, chopped, for garnish
Instructions:
Preheat oven:
- Preheat your oven to 400 degrees F (200 degrees C).
Prep the mushrooms:
- Gently clean any dirt from the mushrooms with a damp paper towel.
- Trim the ends of the mushroom stems.
- If using large mushrooms, you may want to halve or quarter them for more even cooking.
Make the garlic butter:
- In a small bowl, combine the melted butter, minced garlic, olive oil, salt, and pepper. Mix well.
Coat the mushrooms:
- Place the mushrooms in a large bowl or directly onto a baking sheet.
- Drizzle the garlic butter mixture over the mushrooms, tossing them to coat evenly.
Roast:
- Arrange the mushrooms in a single layer on the baking sheet.
- Roast for 25-30 minutes, or until tender and lightly browned. Flip or stir them halfway through for even cooking.
Garnish and serve:
- If desired, sprinkle with fresh chopped parsley or thyme.
- Serve immediately as a delicious and healthy side dish.
Tips:
- Don’t overcrowd: Avoid overcrowding the mushrooms on the baking sheet, or they will steam instead of roasting.
- Adjust the garlic: Feel free to add more or less garlic to suit your tastes.
- Flavor variations: Experiment by adding a squeeze of lemon juice, a sprinkle of Parmesan cheese, or a pinch of red pepper flakes for an extra kick.
- Storing leftovers: Store leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days.
Enjoy!
