Roasted Garlic Mushrooms – Cremini mushrooms are loaded with garlic, olive oil, and butter, roasted until cooked through, and finished off with a squeeze of fresh lemon juice and a sprinkle of fresh parsley
Christmas Eve is tomorrow! Man, time has flown by. I’ve been so busy promoting my new cookbook that the holidays really snuck up on me. Thankfully, we have a pretty relaxing agenda for the holidays and get to avoid traveling this year.
Another thing that’s making the holidays easy on me is my simple Christmas Eve menu. I’ve got classics on it like prime rib and my favorite corn casserole. I’ve also got a super simple recipe that is loaded with flavor…my Roasted Garlic Mushrooms. Ever since I made these almost a decade ago, I’ve been obsessed with them.
These mushrooms are covered in garlic and cooked with salted butter to ensure every bite tastes incredible. Once they have finished roasting, lemon juice and fresh parsley is sprinkled over the top to brighten up the flavor. But the best part is the collection of juices at the bottom of the pan – perfect for dunking crusty bread to soak it all up. Butter, garlic, mushrooms, AND bread?? I think this checks all the boxes!
How to make these mushrooms
First, the mushroom stems are cut off. Then, you toss the mushrooms with olive oil and minced garlic. Next, the mushrooms are topped with cubes of salted butter. There is no need to melt the butter before roasting because the roasting process will do that for you.
Next, add the mushrooms to a preheated oven and let them roast for about 8 minutes. Pull them out of the oven and toss them to coat in the sauce that’s formed from the melted butter, olive oil, and garlic. This ensures that the mushrooms are infused with all that flavor. Put them back in the oven to finish cooking.
Finally, the mushrooms are finished off with fresh lemon juice and chopped parsley to give them some zing. Yum yum yum!
Tips & Tricks
- In order for the mushrooms to cook evenly, cut any large mushrooms in half before adding to the roasting dish.
- To clean the mushrooms, wipe with a paper towel. Do NOT rinse them with water. Mushrooms are super absorbent so they will hold all that water and struggle to brown properly while roasting.
- Make sure to season the mushrooms AFTER they have cooked. The salted butter will add lots of flavor so you may not need to add much salt. Therefore, it’s best to season after that butter has melted and coated the mushrooms.
Roasted Garlic Mushrooms
- 1 pound cremini mushrooms
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 tablespoons butter salted
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- Preheat oven to 450 degrees. Cut stems off mushrooms. If mushrooms are large, cut in half. If not, keep them whole. Add mushrooms to a shallow dish and toss with olive oil and minced garlic until evenly distributed. Cut butter into cubes. Sprinkle cold butter cubes over the top of the mushrooms.
- Place mushrooms into preheat oven. Roast for 8 minutes and then remove to toss mushrooms. During this time, spoon sauce over the mushrooms. Place them back in the oven for another 8-10 minutes or until the mushrooms start to brown.
- While still hot, add lemon juice and fresh parsley and then toss mushrooms again to coat them in the juice and parsley. Serve immediately with crusty bread to soak up the juices at the bottom of the pan.