Garlic Butter Roasted Mushrooms Recipes

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ROASTED MUSHROOMS IN GARLIC BUTTER



Roasted Mushrooms in Garlic Butter image

These roasted mushrooms are drizzled with a garlic and herb butter, then baked at high heat until tender. A super easy side dish that always gets rave reviews!

Provided by Sara Welch

Categories     Side

Time 25m

Number Of Ingredients 8

2 pounds whole mushrooms (cleaned and stems trimmed)
4 tablespoons butter (melted)
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 tablespoon olive oil
salt and pepper to taste
cooking spray
2 tablespoons chopped fresh herbs (I used parsley)

Steps:

  • Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  • Arrange the mushrooms in a single layer on the sheet pan.
  • In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
  • Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
  • Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
  • Sprinkle with fresh herbs, then serve immediately.

Nutrition Facts : Calories 123 kcal, Carbohydrate 5 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GARLIC BUTTER ROASTED MUSHROOMS



Garlic Butter Roasted Mushrooms image

Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.

Provided by Nagi

Categories     Mains     Side

Time 25m

Number Of Ingredients 7

500g / 1lb mushrooms (, button or Swiss brown / cremini OR 8 large (like portabello))
50g / 3 tbsp unsalted butter (, melted)
1 tbsp olive oil
2 garlic cloves (, finely minced)
1/2 tsp each salt and pepper
1 1/2 tbsp lemon juice
1 tsp fresh thyme leaves ((parsley also good for colour))

Steps:

  • Preheat oven to 220°C/450°F (200°F fan).
  • Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
  • Spread on a baking tray and roast for 25 minutes - do not toss or turn.
  • Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g

GARLIC-BUTTER ROASTED MUSHROOMS



Garlic-Butter Roasted Mushrooms image

Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound fresh white mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons salted butter, melted
1 pinch salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Clean mushrooms with a damp paper towel and gently remove and discard stems.
  • Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g

GARLIC BUTTER MUSHROOMS



Garlic Butter Mushrooms image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons salted butter
One 10-ounce package small white button mushrooms, cleaned, stems removed if mushrooms are large
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley

Steps:

  • Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield Six or more servings

Number Of Ingredients 8

2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on
12 tablespoons butter at room temperature
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used
1/4 cup red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 cup loosely packed whole, unpeeled roasted garlic cloves, a href="https://cooking.nytimes.com/recipes/8605-roasted-garlic">see recipe

Steps:

  • Preheat the oven to 450 degrees.
  • Cut away the stems from the mushrooms. The stems may be put to another use, such as in soups, or they may be discarded.
  • Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
  • Blend the butter with the thyme leaves.
  • Tie an equal number of fresh herb sprigs into three bundles. Insert these at intervals between the mushroom caps.
  • Divide the butter into 16 portions and scatter these on top of the mushrooms.
  • Sprinkle the vinegar, salt and pepper over all.
  • Place the baking dish in the oven and bake 15 minutes. Sprinkle the roasted garlic over all. Stir the mushrooms and baste them with the butter. Continue baking 10 minutes.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 1 gram, TransFat 1 gram

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