High Heat is Key to Super Crisp (Never Soggy!) Mushrooms
I haven’t always been the biggest fan of mushrooms – it’s only in recent years that I’ve grown to love them & I think the main reason why it took me so long was their texture. These roasted mushrooms are what changed the game for me. They’re so crispy, earthy, & flavorful (& never soggy or slimy!) – it’s impossible not to be obsessed!
Roasting mushrooms is THE way to cook fresh wild mushrooms (like maitakes, pictured here). Using the high heat of the oven is a totally hands-off way to get them beautifully browned & crispy every single time. Once they’ve crisped up, toss the roasted mushrooms with a flavor-forward seasoning of butter, garlic, woodsy fresh herbs, a kiss of lemon for brightness, & plenty of grated parmesan. They’re eat-straight-off-the-pan delicious.
Now I find myself making oven roasted mushrooms all the time. They’re the perfect hearty add-on for a quick pasta or creamy risotto, & they’re also a great easy side dish for pretty much any hearty main course. This roasted mushroom recipe is a simple staple you can – & will! – use over & over again!
Roasted Mushroom Recipe Highlights
This easy recipe is good enough to convert even non-mushroom lovers! These crispy oven roasted mushrooms are…
SERIOUSLY CRISPY. No soggy mushrooms here! High-heat roasting creates mushrooms that are perfectly browned & crisp, rather than soft & slimy.
SO SIMPLE. This hands-off recipe is one of our weeknight staples. You need just 8 simple ingredients & then the oven does all the work!
GREAT WITH ANYTHING. Roast whatever variety of mushrooms you love most (maitake, oyster, chanterelle, etc.) & serve them with everything from pasta to steak to risotto.
You’ll never make mushrooms another way! ♡ Read on to learn more about how to make Crispy Roasted Mushrooms, or jump straight to the recipe & get cooking!
One thing you’ll love about these oven roasted mushrooms is the fact that they are so simple to make. You need just 8 simple ingredients – beautiful mushrooms of your choice & some staple aromatics for a simple yet flavor-forward seasoning.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
- Mushrooms – I love using hearty maitake mushrooms for this recipe, but feel free to choose whatever you like most. More on mushrooms below!
- Garlic & herbs – Plenty of chopped garlic & hardy fresh herbs like rosemary, sage, thyme, &/or oregano pair beautifully with woodsy mushrooms.
- Butter – Melted butter cooks the garlic & herbs right on the pan, infusing the mushrooms with more flavor.
- Finishing touches – Lemon juice adds the best kiss of brightness, while a showering of freshly grated parmesan makes the mushrooms eat-straight-off-the-pan delicious. Feel free to use a rennet-free parmesan to keep this recipe vegetarian!
The Best Mushrooms for Roasting
There are endless beautiful mushroom varieties to choose from! This roasted mushroom recipe is all about using whatever you love most.
I like to splurge on gorgeous wild varieties like maitake (pictured) since mushrooms are the star of the show. Oyster, shiitake, chanterelle, king trumpet, & portobello mushrooms are also fantastic because you can tear them into hearty pieces.
If you’re looking for a more budget-friendly option, rest assured that white button or cremini mushrooms (baby bellas) roast beautifully using this recipe too.
Meal Prep Tip!
This roasted mushroom recipe moves quickly, so it’s best to get all the prep work taken care of before you start to cook. Tear your mushrooms, chop your herbs & garlic, & have everything within arm’s reach of the oven. Once the oven is preheated, you’re all set to just focus on cooking!
How to Roast Mushrooms in the Oven
I love roasting mushrooms in the oven because of the oven’s high heat & hands-off cooking. The whole process is super simple from start to finish & it yields perfect results every time. It’s the best way to cook mushrooms – I swear you’ll never go back!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Preheat a baking sheet. Toss a baking sheet in the oven while it preheats to 450 degrees F. Why? ⇢ The mushrooms start to brown instantly when they hit a piping-hot pan. One of the secrets to extra-crispy results! 🤓
Add the mushrooms. Quickly coat the pan with olive oil & add the mushrooms, ensuring they’re arranged in an even layer. Pop them into the oven & roast for about 10 minutes. Why? ⇢ The mushrooms need to be in direct contact with the hot pan to crisp up, so an even layer is key. Try not to overcrowd the pan!
Season with salt. After the first 10 minutes, give the pan a quick shake & season them with a good pinch of salt. Return to the oven to roast for about 5 more minutes. Why? ⇢ Salt draws out mushrooms’ natural moisture. (Osmosis, baby! 👩🏻🔬) Seasoning the mushrooms before roasting pulls out their natural moisture & creates steam in the oven, making the mushrooms soggy instead of crisp. For deliciously crispy results, it’s best to season the mushrooms once they’ve already begun to brown.
Add butter, garlic, & herbs. After the next 5 minutes, shake the mushrooms again, creating space in the middle of the pan. Add the butter, which will begin to melt as soon as it hits the hot pan, & top with chopped garlic & herbs so they can cook in the butter, alongside the mushrooms, for just a few minutes.
Finishing touches! Stir the mushrooms so they’re coated in butter, garlic, & herbs then finish the pan with a squeeze of lemon juice & a showering of freshly grated parmesan. Pro Tip! ⇢ Try a mushroom straight off the pan to give it a taste & adjust seasoning as needed. (Warning: you may eat the whole pan right then & there! 😎)
Alternate Cooking Method – Stovetop
Pan-Roasted Mushrooms on the Stovetop
While I love how hands-off these oven roasted mushrooms are, pan-roasted mushrooms are equally delicious. This is a great alternate method if your oven is already in high demand!
It’s essential to use a heavy bottom skillet (like a cast-iron pan) to make pan-roasted mushrooms. Cast iron conducts heat well, mimicking the high-temperature oven for the best crispy results. A HOT pan is essential to getting the browned mushrooms we’re after. From there, the process of cooking & seasoning the mushrooms is very similar & takes nearly the same amount of time as roasting mushrooms in the oven.
Check out the Recipe Notes, below, for a detailed step-by-step!
Roasting Mushrooms FAQs
How do you keep mushrooms from getting soggy in the oven?
There are 2 key secrets to beautifully crisp, never soggy mushrooms:
- Roasting the mushrooms in high heat is critical – the mushrooms begin to caramelize & crisp as soon as the hot air of the oven hits them.
- Rather than seasoning the mushrooms right away, which draws out their natural moisture & creates steam in the oven, par-roast the mushrooms first & season halfway through.
What is the best temp to roast mushrooms?
Super hot! We’re cooking these roasted mushrooms at 450 degrees F for extra-crispy results.
How long to roast mushrooms?
This roasted mushroom recipe only takes about 20 minutes in total. Another benefit of using high heat is quick results! 🙌🏼
What to Serve with Roasted Mushrooms
I can’t emphasize enough how irresistible these oven roasted mushrooms are – I always eat at least a handful right off the pan!
My favorite way to eat these roasted mushrooms is by using them as an add-on to other dishes like Brown Butter Pasta, Wild Mushroom Ragu, or Mushroom Risotto. The mushrooms have a fantastic meatiness that adds a little extra something to any dish.
Oven roasted mushrooms are also a great easy side dish. We love pairing them with hearty main courses that complement the mushroom’s earthy, herbaceous flavor. Try serving them with…
I can’t wait for you to try these Crispy Roasted Mushrooms! They’re truly the best mushrooms I’ve ever eaten, & I’m sure you’re going to love them too!
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Delicious Mushroom Recipes
These Crispy Roasted Mushrooms with Garlic & Parmesan are the seriously the BEST mushrooms you’ll ever eat – tender but seriously crispy & golden brown, & tossed with garlic butter & fresh herbs for next-level flavor.
The secret lies in roasting the mushrooms in 3 phases in a screaming hot oven. A quick initial roast on a preheated baking sheet browns the mushrooms instantly, while seasoning them with salt & aromatics part way through yields an especially flavor-forward result.
As far as seasoning goes, I like to keep things classic, using butter, garlic, & fresh herbs, but a quick spritz of lemon juice brings all the flavors to life & showering the roasted mushrooms with parmesan makes them eat-straight-off-the-pan delicious. Feel free to take your seasonings in a different direction based on whatever you plan to serve your mushrooms with – swap lemon for soy sauce or balsamic vinegar, swap the fresh herbs with your favorite dried seasoning, or skip the cheese & sprinkle fresh chives or parsley over top!
Lastly, a noteworthy tip – while roasting mushrooms in the oven is especially convenient & hands-off, pan-roasting them on the stovetop in a heavy-bottomed skillet (e.g. cast iron) is just as effective. I’ll use either method based on what else is happening in my kitchen at the time. Check out the Recipe Notes, below, for more info!
- 16 ounces maitake mushrooms or mushrooms of choice, torn or sliced into hearty bite-sized pieces (see Recipe Notes)
- 3 tablespoons olive oil
- 1 heaping teaspoon kosher salt
- 2 tablespoons unsalted butter, diced into 3–4 small pieces
- 1 tablespoon finely chopped hardy fresh herbs (rosemary, thyme, sage, oregano, etc.)
- 6 cloves garlic, finely chopped or grated
- 1 lemon, juiced
- ¼ cup finely grated parmesan
- Prep: Place a rimmed half sheet pan on a rack positioned in the upper third of the oven. Preheat the oven (with the sheet pan in it) to 450 degrees F. Meanwhile, as the oven preheats, it’s a great time to prep ingredients according to the Ingredients List, above – e.g., tear/slice the mushrooms, finely chop the herbs & garlic, etc. Set everything within arm’s reach of the oven.
- Phase 1 – Roast the mushrooms: Working quickly & carefully, remove the hot sheet pan from the oven. Place the olive oil on the sheet pan, shaking to coat the surface. Place the mushrooms over top, shaking them into a single, uniform layer – the mushrooms should sizzle as soon as they hit the hot pan. Transfer the sheet pan to the oven & roast for 10 minutes.
- Phase 2 – Roast the mushrooms: After the 10 minutes have passed, remove the sheet pan from the oven. The mushrooms should start to look golden & crisp at this point. Season the mushrooms with the kosher salt, shaking to coat well, then arrange them into single, uniform layer again. Return to the oven to roast for 5 more minutes.
- Phase 3 – Roast the mushrooms: After the next 5 minutes have passed, remove the sheet pan from the oven. Give the mushrooms another good shake to ensure they brown evenly. Place the butter in an empty space near the center of the pan – it should start to melt almost immediately. Place the fresh herbs & garlic over top. Return to the oven to roast for 3-5 more minutes, until the mushrooms are as tender/crisp as you like.
- Finishing touches: Remove the sheet pan from the oven & shake/stir to coat the mushrooms well in the butter, garlic, & herbs. Squeeze lemon juice over top, then finish with the parmesan cheese. Enjoy immediately – these crispy mushrooms are a great add-on to a simple Brown Butter Pasta, Wild Mushroom Ragu sauce, or Mushroom Risotto. They’re also a fantastic simple side dish for any dinner, like Cast Iron Steak, Creamy Pork Marsala, or Individual Beef Wellington. (That is, if you don’t eat them all straight off the pan – yes, they’re that good!) Enjoy!
- Ingredient Notes:
- Best mushrooms to roast in the oven: Since they’re the star of this simple dish, I like to splurge for really beautiful wild mushrooms – maitake (pictured), oyster, chanterelle, & king trumpet mushrooms are all great because you can tear them into beautiful hearty pieces. You can also definitely use a more cost-effective mushroom, like simple white button mushrooms or cremini (baby bella) mushrooms. Use what you love most or what’s most readily available to you.
- Cleaning & storing fresh mushrooms: Whenever I bring home fresh mushrooms from the store, I like to trim & clean them immediately. I pat them dry with paper towels, then layer them in a large bowl & place them in the refrigerator, uncovered. Prepared & stored in this manner, the mushrooms will still be beautiful after 3-5 days.
- Vegetarian &/or vegan roasted mushrooms: This oven roasted mushrooms recipe is naturally meatless. For a vegetarian version, omit the parmesan or use your favorite rennet-free parmesan. To take it a step further & make it vegan, opt for your favorite non-dairy parmesan & use your favorite plant butter.
- Alternate Cooking Method – Pan-Roasted Mushrooms: If you prefer, you can also make deliciously crisp pan-roasted mushrooms on the stovetop using a heavy-bottomed pan such as a cast iron skillet. Here’s what you’ll do:
- Add the olive oil to a large, heavy-bottomed skillet over medium-high heat.
- Once hot & shimmering, add the mushrooms. Stir to coat then cook, stirring occasionally, until deeply browned & golden, about 12-15 minutes. At about the 10 minute mark, season the mushrooms with the kosher salt & ground black pepper as desired.
- Just before the mushrooms are ready, add the butter, herbs, & garlic to the skillet. Cook 1-2 minutes longer, tossing to coat the mushrooms in the garlic herb butter.
- Remove from the heat & finish with lemon juice & parmesan, as directed in Step 5 of Recipe Directions, above.
- Storage & Reheating: While these roasted mushrooms are best enjoyed fresh, you can transfer any leftovers to an airtight container & store in the refrigerator for up to 5 days. Simply reheat in the microwave or on the stovetop until warmed through.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.