Ingredients & Substitutions
Here I explain the best ingredients for my oven roasted mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Roast Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Don’t soak mushrooms in water. If they get too wet, they’ll turn out mushy and won’t brown. I clean them with a damp paper towel or briefly rinse with the cap facing down. Size can affect roasting time. You can roast mushrooms whole, but I like to cut them into quarters for faster cooking and more caramelized edges. If they are different sizes, you can cut very large ones smaller or cut smaller ones in half. For a deeper flavor, marinate the mushrooms. I usually roast them right away, but you can refrigerate them in the marinade for a couple of hours to let them absorb more of the flavors. I don’t recommend using parchment paper. It inhibits browning. I prefer to roast on a bare pan, but if you want to line yours, use aluminum foil and spray it with oil. Make sure each mushroom is touching the baking sheet. Crowding will make them steam instead of roast, and they may turn out swimming in liquid. The mushrooms will release liquid as they roast, but it should evaporate by the end of cooking. If it doesn’t, this usually means the pan was too crowded or they aren’t done yet. If they do seem soft enough, you can drain the liquid and then roast for 5 more minutes to brown the roasted mushrooms. Jazz them up with toppings! After baking, try a drizzle of balsamic reduction for extra sweetness, or a sprinkle of parmesan cheese for more savory flavor.
Steak – Mushrooms pair effortlessly with a filet mignon (my favorite for special occasions), sirloin steak (my go-to for busy nights), ribeye, or New York strip. You can serve them on the side or over your steak. Sometimes I even make garlic butter steak bites while the mushrooms roast. Chicken – These make a chicken meal feel so comforting. Try my spinach stuffed chicken breast, chicken legs, or Crock Pot Tuscan chicken. Pork – Roasted mushrooms pair well with my skillet pork chops or pork tenderloin. Eggs – Serve them on the side for breakfast, or use the leftovers in an omelette, egg muffins, or baked eggs.
Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle and Fall Ebook Bundle! I might not get the fall colors here, but I’m certainly making these roasted mushrooms all season long. And I’m certainly ready for all the other fall foods. I’m testing new recipes I can’t wait to share with you! What are your favorite fall foods? Let me know in the comments below!
