Roasted Mushrooms with Olive Oil and Garlic

Ingredients

• 680 g (1½ lb)mushrooms, such as cremini, shiitake, oyster or portobello, or a mixture
• 60 ml (¼ cup)extra-virgin olive oil
• 1 clovegarlic, grated or finely chopped
• ½ teaspoonkosher salt
• to tastefreshly ground black pepper
• ¼–½ teaspooncrushed red pepper, to taste (optional)
• 2 tablespoonschopped parsley
• 1lemon, halved

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Prepare mushrooms

   Trim any thick stems. Tear or slice the caps into large bite-sized pieces, halves or quarters depending on their size, and place them in a large bowl. They will shrink considerably as they roast.

3. 3

   Season and toss

   Add the olive oil, garlic, ½ teaspoon salt, black pepper and red pepper, then toss to coat. If preparing ahead, the mushrooms can marinate for up to one day.

4. 4

   Roast until tender

   Arrange the mushrooms in a single layer on a rimmed baking sheet, without crowding them; use another sheet if needed. Bake for 10 minutes, stir the mushrooms around, then bake for a further 5–8 minutes, until wrinkled, their liquid has come out and the edges are crisp.

5. 5

   Finish and serve

   Squeeze the lemon halves over the mushrooms and scrape up the browned bits from the tray. Transfer to a serving bowl or platter, scatter over the parsley and serve.

What are roasted mushrooms?

Roasting is a simple way to turn fresh mushrooms into a savoury side with browned edges and a tender centre. This version pairs them with olive oil, garlic, parsley and lemon.

The dish is built around a straightforward combination rather than a complicated sauce: a hot oven concentrates the mushrooms’ flavour, while lemon brightens the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 6g protein, 9g carbs, 14g fat.

Olive oil supplies most of the fat, while mushrooms contribute much of the carbohydrates and some protein. Pair a serving with a protein-rich main and a grain or another vegetable to make a more balanced plate.

Choosing the mushrooms

Mushroom mix: Cremini, shiitake, oyster and portobello mushrooms are all options here, and you can combine them. Trim any particularly thick stems before cutting or tearing the caps into large pieces.

Cut size: Make pieces roughly bite-sized, using halves or quarters for smaller caps and larger pieces for bigger ones. They shrink as they cook, so avoid cutting them too small.

Seasoning before roasting

Olive oil and garlic: Toss the mushrooms well so the oil and garlic are distributed across the pieces. The recipe allows them to marinate for up to one day if you want to prepare ahead.

Pepper: Black pepper adds a savoury note, while crushed red pepper is optional and gives the dish some heat. Adjust it to suit your preference.

Give them room on the tray

Single layer: Spread the mushrooms across a rimmed baking sheet without crowding them. Use a second sheet if necessary, since a crowded tray makes it harder for the edges to brown.

Midway stir: After the first 10 minutes, stir the mushrooms around on the tray. This helps expose different sides to the hot surface for the remaining 5–8 minutes.

Check for doneness

Texture cues: The mushrooms should look wrinkled and have released their liquid, with crisp edges. Their size and the oven can affect the exact time, so use these visual cues alongside the stated 15–18 minutes of roasting.

Browned bits: Lemon juice loosens the tasty browned residue on the baking tray. Scrape it up as you transfer the mushrooms so it can go into the serving dish too.

Serving ideas

Fresh finish: Parsley and lemon add freshness to the roasted, garlicky mushrooms. Serve them straight from the oven while the edges are still crisp.

Alongside: They work as a side dish with a main course, or as a topping or addition to other meals. Keep the rest of the plate in mind if you want a more substantial meal.

Recipe notes & tips

• Choose a mixture of mushroom varieties for a range of shapes and textures.
• Keep the pieces large because they shrink as they roast.
• Use two baking sheets rather than crowding the mushrooms onto one.
• Stir the mushrooms after the first 10 minutes of roasting.
• Scrape the browned bits from the tray into the serving bowl.
• Add the parsley just before serving for a fresh finish.

Variations

• Skip the heat: Leave out the crushed red pepper for a milder dish.
• Adjust the chilli: Use the smaller amount of crushed red pepper for gentler heat.
• Mix the mushrooms: Combine cremini, shiitake, oyster or portobello mushrooms.
• Make ahead: Toss the seasoned mushrooms together and let them marinate for up to one day.
• Add more lemon: Squeeze over extra lemon at the table for a sharper finish.

Common mistakes to avoid

• Crowding the tray: The mushrooms need space in a single layer; use an additional baking sheet if needed.
• Cutting pieces too small: They shrink during roasting, so leave the caps in large bite-sized pieces.
• Skipping the mid-roast stir: Stir after 10 minutes so the mushrooms cook more evenly.
• Relying only on the timer: Roast for 5–8 minutes after stirring, checking for wrinkled mushrooms, released liquid and crisp edges.
• Leaving the browned bits behind: Scrape the tray after adding lemon so the browned residue goes into the serving dish.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a hot oven or in a frying pan until warmed through; the edges may be less crisp after storage.

Frequently asked questions