Sheet Pan Garlic Butter Mushrooms
The BEST side dish ever! Simply roast your mushrooms in the most heavenly garlic butter sauce on ONE SINGLE PAN!
I think you guys may be catching on. But I’m trying to hit all my recipes on a sheet pan now.
Because at the end of a shoot day, there’s only so many dishes I really feel like doing. Plus, we had a backed up pipe and no water for several hours. But that was after the mushrooms were tossed on the sheet pan.
So in an effort to save on water and dishwashing, we took out our forks and ate it straight off the pan.
But we couldn’t spare the spoons. Because we really needed to spoon on some more of that garlic butter sauce.
Sheet Pan Garlic Butter Mushrooms
The BEST side dish ever! Simply roast your mushrooms in the most heavenly garlic butter sauce on ONE SINGLE PAN!
Ingredients
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice, optional
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds cremini mushrooms
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, garlic, lemon juice, thyme and rosemary; season with salt and pepper, to taste.
- Place mushrooms in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
- Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
- Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
The sheet pan mushrooms were easy to prepare and very good. I’ve had this recipe saved for awhile and decided to try vs preparing on stove. A new fav! Per the suggestion of another review, I turned heat up to 400. Next time, I’ll try 375 to see if difference.
Last week, my duaghter was sick and I made the Chicken Noodle soup with lemon + ginger. The soup has rosemary and thyme, too. Nice to get additional use. Both recipes will be made again
delishus and easy to make love this
I BELIEVE IT WOULD BE EASIER TO PUT ALL THE INGREDIENTS INTO A LARGE BOWL, TOSS THE MUSHROOMS, AND THEN SPREAD THEM ONTO THE PAN. THEY’RE FANTASTIC!
Very easy to make! I was headed out of town and needed to use up my mushrooms before leaving. Made them for breakfast with scrambled eggs and it was delish. Happy to have stumbled across your blog. Merry Christmas!
OMGoodness……this is sinfully good!! I added small potatoes and cooked them for a few minutes before adding the mushrooms! Used salted butter but reduced the amount of salt suggested in the recipe. My sons loved it…….it will definitely become part of our regular recipes! Thank you so much!
Made this last night…saw it on FB and thought “that sounds kinda yummy”…OMG…it wasn’t just yummy, it was DAMN Delicious! There was ZERO left…I doubled the recipe hoping to have leftovers (and I know mushrooms shrink a ton when cooked), but even the kids just devoured them. It was sooooo simple and easy to make, and different from the “regular” sides. Served with leftover brisket. Will make again.
How long do they last on the fridge (for make ahead prep)?
We roast them in a casserole dish (or tinfoil disposable cake pan) and stir in grated parmesan cheese near the end. “Poor Man’s Escargot”. So good with crusty bread for dipping, too.
; )
Delicious! Do these freeze well?
Being in the middle of a pandemic – I only have salted butter and dried thyme. I do have olive oil. Can I still make these? Or will the salted butter draw to much water out of the mushrooms.?
I’m giving this 5 stars simply bc I’m sure this is a great recipe but I must have done something wrong! my mushrooms came out very bland w/ no flavor & I followed to a T. Also, I noticed that my mushrooms released a lot of water & it made them watery. Any ideas on how to prevent that? Thanks for the recipe! I will try again in the near future!
Silly question about the spices, but is it ground thyme and rosemary or the actual herb leaves?
Haven’t made it yet but it looks fantastic. My question is would you recommend adding slivered onions.
Absolutely!
My hubby loves mushrooms but not one of my favorites but these were so good! The next time we make these I will wrap everything in heavy duty aluminum foil and put them on the grill. Easy and delicious definitely a keeper!
So i rarely come across a mushroom I don’t like, but these are are really good, I like that they are prepared whole, and super easy.
Delicious delicious
Tasty but not enough butter sauce. 375 wasn’t high enough temp to roast. 400 or even higher would work. Lower temp simply slowly dried mushrooms out and certainly didn’t give mushrooms that lovely look the photos showed because of it….not even close.
Sooo- Higher temp, more butter sauce to coat and baste mushrooms regularly. Works with any meat or vegetarian meal. What’s not to like about roasted mushrooms. They are the meat of the vegetable world.
What do you do with the juice from the mushrooms that comes out during cooking? I feel like it made the buttery deliciousness a little watery, but I don’t know how to separate it!
OMGOSH!!!! SO GOOOOOD! SUPER EASY! MY FAMILY LOVED IT! DEFINITELY DOING THIS WEEKLY THANK YOU COUE POSTING THIS…LOOKJNG FORWARD TO MORE RECIPES
Awesome! Thanks for sharing with us!
I don’t like mushrooms—that is, I didn’t THINK I liked mushrooms until today. TO DIE FOR! We ate them off of the sheet pan. Thanks for a terrific recipe that will not be included in the regular rotation!
Is this suitable for meal prep? I always make “dinner for lunch” on workdays, since I start early and skip actual dinner so I can sleep properly, and I’d love to use this recipe for that in some way.
Thanks in advance!
Yes, of course!