Roasted Mushrooms with Rosemary & Garlic - Side Dish Recipe (2024)

Irresistible and easy to make! Roasted mushrooms with rosemary and garlic are fantastic on their own or on top of grilled steak or chicken. They are also the perfect mix-ins for salads or pasta dishes.

I cannot tell a lie. I ate the entire bowl of these oven roasted mushrooms in five minutes flat. This is the kind of thing that happens when you make a pan of gloriously golden brown mushrooms in the middle of the day when no one else is home.

While learning to how to roast mushrooms is a worthy endeavor simply for the purpose of eating them straight off of the baking sheet (fork optional), there is a multitude of ways to use roasted mushrooms in your cooking, which I’ll talk about below. Everything from piling them on baked chicken to adding them to vegetarian lasagna rolls.

WHAT YOU NEED FOR THIS ROASTED MUSHROOMS RECIPE:

These are the main components need for this recipe (affiliate links included)…

• Mushrooms: This recipe calls for crimini mushrooms, but white mushrooms are a perfectly acceptable substitute. This method can also be used with sliced portobello mushrooms or even shiitakes. Adjust the cooking time dependent on the size of the mushroom pieces.
• Olive oil: Save your high-end olive oil for salad dressings and drizzling, and use a lower-priced olive oil for roasting veggies.
• Rosemary: Any dried rosemary works. I’m partial to crushed dried rosemary because the pieces are small. However, any dried rosemary can crushed by rubbing it between your palms.
• Garlic: I LOVE garlic, so use 3 cloves in this recipe.
• Salt and pepper: I use kosher salt and freshly ground black pepper.

See recipe card below for full ingredients list & recipe directions.

How to roast mushrooms:

• Start by wiping off the mushrooms with a damp paper towel to remove any dirt. Mushrooms are like little sponges, so avoid running them under water.
• When I first made these roasted mushrooms with rosemary, I mixed in the garlic at the beginning (as you see in the picture above). However, I found that the garlic was burned by the time the mushrooms had reached their tender, golden brown perfection. So, the next time I added the garlic partway through cooking. This still gives the garlic enough time to cook and lose its astringent raw flavor, but stops it from burning and turning bitter.
• To make sure that the mushrooms roast evenly, cut them so that the pieces are approximately the same size. For larger crimini mushrooms, you may need to half or quarter them. Small mushrooms can be left "as is".
• This method would work with a variety of mushrooms. If you don't have crimini mushrooms on hand, button, portobello or shiitake mushrooms are good substitutes. For larger mushrooms, cut into bite-sized pieces.
• If you want to use fresh rosemary, by all means do so. Just make sure you increase the amount, as fresh herbs aren't as strong as dried ones. In this case, I would use 1 tablespoon of fresh rosemary.

What to serve with roasted mushrooms:

• Serve them on top of pan-fried turkey cutlets, baked salmon or oven roasted pork tenderloin.
• Mix into green salads, like in this .
• Whip up a meatless meal by stirring roasted mushrooms into pasta, like in this .
• Stir chopped rotisserie chicken and roasted mushrooms into my Brown Rice Pilaf with Orzo. Stir in cooked broccoli or spinach leaves for a full meal.

Printable Recipe

This recipe was originally posted on September 15, 2014, and was updated on September 24, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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