Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Basic Roasted Mushrooms

Scott Phillips

Servings: 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.


Rate or Review

Reviews (6 reviews)

  • user-209354 | 04/23/2014

    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.

  • user-3104537 | 12/19/2013

    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.

  • dabkeh | 09/15/2013

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

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial