Roasted Garlic & Butter Mushrooms

KristineAppetizers, Gluten Free, Recipes, Sides & Salads5 Comments

Roasted Garlic and Butter Mushrooms

What is the best way to have mushrooms? With butter and garlic, of course! These mushrooms taste amazing, and I could literally have them for a side dish every.single.night.

I was talking on Facebook the other day about how I went to a restaurant and had escargot. They way they serve it with mushroom caps on top, and everything is slathered with garlic butter.  Thankfully these aren’t slathered in butter, but there is enough butter flavor for it to taste like what you’d get in a restaurant.

They shrink up a lot in the pan, so I really squish them in there before they’re cooked.

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In addition to being a great side to go with just about any dinner, these roasted garlic & butter mushrooms would also make a quick & easy warm appetizer.

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Try it soon, you won’t regret it!

Roasted Garlic & Butter Mushrooms
Prep time
Cook time
Total time
These Roasted Garlic & Butter Mushrooms and a great side dish for just about any meal!
Recipe type: Side
Cuisine: American
Yield: 4
  • 18 large mushrooms
  • 3 Tbsp butter (salted)
  • 2 cloves garlic, chopped
  • 1 tsp parsley (dried or fresh)
  • ½ tsp garlic powder
  • Optional: squeeze of lemon juice before serving
  1. Preheat your oven to 400 degrees F. Spray a 8x11 cooking dish (or whatever rectangular oven-proof dish you have on hand).
  2. Line the mushrooms in the dish, stems up. Cram in as many that will fit, its fine if they touch.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, parsley and garlic powder.
  4. Place a small amount of the butter mixture (about a ½ a tsp) to the top of each mushroom on the stem.
  5. Bake for approx 20 minutes until shrunken down and golden around the mushroom cap.
Serving size: 4 mushrooms Calories: 102 Fat: 9 g Carbs: 4 g Sugar: 2 g Sodium: 66 mg Fiber: 1 g Protein: 3.5 g