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Basic Roasted Mushrooms


Serves three to four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the mushrooms with olive oil and salt and pepper before roasting. Or toss the mushrooms with Sesame Sea SaltCaramelized Shallot ButterGinger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

  • 1 lb. mushrooms (cremini or small white), wiped clean, and stems trimmed flush with the cap 
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. 

Turn the mushrooms out onto the baking sheet and arrange them stem side down. If the mushrooms cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the mushrooms until brown on the bottom, 20 to 25 minutes. Flip and continue to roast until browned on the top, 5 to 10 minutes.

Return the mushrooms to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Photo: Scott Phillips

I did not like this recipe at all. Despite using fresh, organic criminis, the mushrooms came out dry and flavorless. Served them at a dinner party and no one ate them.

Perfect made with organic cremeli mushrooms, avocado oil, grey sea salt, freshly ground black pepper, no lemon. Added to an organic Italian pasta sauce. I would use this recipe again.

YUMMIEST! Excellent recipe:) added extra Garlic came out perfect!

I squeezed lemon juice over cremini. Used home dried thyme and rosemary to sprinkle over the top with some sea salt. No oil. Mixed around in bowl and then placed in pan and into oven. They were heavenly!

Great recipe! Even with plain white mushrooms, the mushroom flavor really stands out with this cooking method. These are great as a side dish or as part of a salad.

these mushrooms were delicious-a little too salty

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