| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Vegetable or olive oil
- 1 pound cultivated mushrooms, trimmed, halved or quartered
- 3 cloves garlic, peeled and crushed
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
Reviews
I served this alongside lasagna and they were delicious. I didn’t use the garlic. I’d recommend salting again after roasting (after taste-testing of course). Salt just doesn’t want to cling to uncooked mushrooms.
E
Great simple recipe. I cooked thin spaghetti, dumped into the roasting pan after removing mushrooms. Tossed spaghetti with butter and parm, added the mushrooms/garlic back in – near perfection!
Delicious; however the garlic didn’t add much flavor in my opinion. Next time, I will probably skip the smashed garlic. Maybe a garlic infused olive oil would be better.
It became my go to recipe when I need to make mushrooms in a hurry. It is so easy and tasty at the same time. Thank you!!!
Used baby Bella shrooms and was great
This recipe worried me because I thought the garlic would burn. I used sliced button mushrooms and I sliced an onion on my micro plane- it was delicious without the garlic- but definitely would have been better with garlic. It’s perfect with reheated chicken pieces as they al go in together.
all I can say is yum
Favorite mushroom recipe…ever. Roasting really brings out all the mushroomy goodness. Love the roasted crushed garlic pair too. Simple perfection.
Delicious and easy to make. I prefer to leave the mushrooms whole and then fill them with cheddar cheese after 15 minutes of cooking. Yum!