Roasted Mushroom Recipe

Ingredients

• 454 g (1 lb)sliced mushrooms, any kind
• 30 ml (2 tablespoons)avocado oil
• ¼ teaspoonsea salt
• to tasteblack pepper
• 2garlic cloves, finely minced or grated with a Microplane grater
• 2 teaspoonsminced rosemary or thyme leaves (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the mushrooms

   Arrange the mushrooms on a heavy, rimmed baking tray and drizzle with the oil. Add the salt, pepper, garlic and herbs, if using. Mix well with your hands, then spread the mushrooms out evenly over the tray.

3. 3

   Roast until caramelised

   Roast on a lower oven rack for about 20 minutes, turning the mushrooms every few minutes so their edges caramelise.

4. 4

   Cool and serve

   Take the tray out of the oven and leave the mushrooms to cool for about 10–15 minutes before serving or transferring to the fridge for storage.

What are roasted mushrooms?

Roasted mushrooms are a simple dish made by cooking mushrooms in a hot oven until tender and browned. This version uses oil, garlic and optional woody herbs to bring out their savoury flavour.

Mushrooms are cooked in many cuisines around the world, so there is no single origin for this everyday preparation. A hot oven and enough time are what make this batch especially useful: the mushrooms lose moisture and develop caramelised edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 14g protein, 15g carbs, 29g fat.

Most of the carbohydrates and protein come from the mushrooms, while the avocado oil supplies most of the fat. Serve the mushrooms with a protein source and a grain or another filling side to balance the plate.

Choosing the mushrooms

Mushroom type: The recipe works with any kind, as long as the slices are fairly even in thickness so they cook at a similar rate.

Tray space: Use a heavy, rimmed tray and spread the slices out evenly. If they are crowded, they are more likely to steam than brown.

Seasoning the tray

Oil and salt: Toss the mushrooms thoroughly so the oil and salt coat them rather than pooling in one spot.

Garlic and herbs: Mince or grate the garlic finely so it distributes across the slices. Rosemary or thyme is optional; either gives the mushrooms an aromatic note.

Getting caramelised edges

Lower rack: Roast on a lower oven rack at 220°C (425°F), as directed, and give the mushrooms time to brown.

Turning: Turn them every few minutes during the roughly 20-minute roasting time. Look for browned edges and tender centres, rather than relying only on the clock.

When they are ready

Doneness: The mushrooms should be tender, with some caramelised colour around their edges. If they still look pale, continue roasting until they reach that finish.

Cooling: Leave them to cool for 10–15 minutes after roasting. This makes them easier to transfer to a serving dish or storage container.

Serving ideas

Meal prep: Add the cooled mushrooms to salads or rice bowls, or serve them alongside a protein. Their savoury flavour makes them an easy addition to a weekday meal.

For the plate: Pair them with a source of protein and a grain or other filling side for a more complete meal.

Recipe notes & tips

• Slice the mushrooms to a similar thickness so they cook evenly.
• Use a heavy, rimmed tray to make it easier to turn the mushrooms without spilling them.
• Spread the mushrooms evenly rather than piling them in the centre of the tray.
• Mix the seasonings through by hand to coat the slices well.
• Turn the mushrooms every few minutes while they roast for more even browning.

Variations

• Try another herb: Swap rosemary for thyme, or use either herb on its own.
• Mix the mushroom types: Combine different kinds of sliced mushrooms, keeping the slices a similar thickness.
• Add extra garlic: Use more finely minced garlic for a stronger garlic flavour.
• Serve with rice: Spoon the roasted mushrooms over a rice bowl.
• Add to salad: Let the mushrooms cool, then use them as a savoury salad topping.

Common mistakes to avoid

• Crowding the tray: The mushrooms can steam instead of browning; spread them out evenly.
• Uneven slicing: Thick and thin pieces cook at different rates; aim for slices of similar thickness.
• Skipping the turns: The mushrooms may brown unevenly; turn them every few minutes as they roast.
• Expecting instant browning: Give them about 20 minutes in the oven and check for caramelised edges.
• Moving them too soon: Leave them to cool for 10–15 minutes before transferring to a dish or container.

How to store

Once cooled, transfer the mushrooms to a covered container and refrigerate for up to 4 days. Reheat in the oven or in a pan until hot; they can also be added cold to salads or bowls.

Frequently asked questions