These delicious Garlic Butter Mushrooms are the simplest side dish you will ever make! Just 5 minutes to prepare, oven baked and they’re perfect with almost anything. I love making them during the holidays and through out the year with steaks and other healthy proteins!
Garlic Butter Mushrooms make for an awesome appetizer or a delicious side dish. Succulent and meaty mushrooms are covered in garlic butter, seasoned then sprinkle with fresh herbs. It’s a classic side that’ll please the crowd!
Looking for more scintillating sides? Why not also try my Homemade Cranberry Sauce and my Easy Potatoes Gratin!
Why you’ll love these Garlic Butter Mushrooms
- Garlic butter. These mushrooms are covered in the most addictive, velvety garlic butter!
- An easy side dish. One of the simplest sides or appetizers out there! It’s a breeze to whip up with only a handful of kitchen staples needed.
- Rich flavor. I’ve added some soy sauce, which complements the earthy mushrooms so well, adding a lovely depth of flavor to this side.
- Versatile. This recipe works with a variety of mushrooms!
Ingredients you’ll need
- Mushrooms
- Butter
- Garlic
- Slat & Pepper
- Soy Sauce
- Parsley
How to make these Garlic Butter Mushrooms
- Prep your mushrooms – Rinse then dry the mushrooms with a paper towel. Then place on a sheet pan.
Make the garlic butter sauce – In a bowl, melt butter in the microwave then add garlic, pepper and soy sauce. Whisk well and pour over the mushrooms.
- Cook – Put the mushrooms in the oven for 15 mins, mixing halfway through.
- Serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Use a non stick sheet pan or line a pan with foil for easy clean up.
- If you prefer, you can halve or slice the mushrooms, just be sure to reduce the cooking time slightly and keep an eye on them.
- Spread your mushrooms into one layer, so they cook evenly.
- If you want a slight browning on your mushrooms, increase the cook time buy a couple of minutes.
- Add an Italian twist with some Italian seasoning.
- Want a spicy kick? Add some red chili flakes near the end of the cook time.
- These mushrooms are best served immediately.
- If you don’t have soy sauce you can use some balsamic vinegar.
- Top with fresh herbs for a pop of freshness and color.
FAQ’s
Choosing the best mushrooms
When buying whole loose mushrooms, choose the ones that are look fresh without dark spots or molded look. They should feel dry to touch and always firm. If they are mushy or flimsy or slippery, do not buy them. Mushrooms should always be stored in a refrigerator and kept sealed in it’s original packaging to preserve it’s freshness. If you are buying them loose without packaging always store in a paper bag (I just use the brown lunch bags).
How to clean mushrooms
Many recipes say to wipe whole mushrooms clean with a damp paper towel or cloth only. But I like to rinse mine first and then dry them down with a kitchen towel or paper towel. There are also special brushes to clean mushroom if you prefer that fancy way. But who has time to brush every single mushroom? I personally chose the fastest way out always 🙂
Which are the best Mushrooms to use for Garlic Butter Mushrooms?
You can any type of mushrooms you like. I prefer using button mushrooms (whole) while roasting or baking them in the oven. There are different kinds of mushrooms and here are a few commonly used mushrooms to get you familiar with what to choose.
- White Button Mushrooms: This is an immature version of mushrooms and has a very mild in flavor which makes it more versatile. Very commonly used in soups, pizza, stews and salads.
- Portobello Mushrooms: They are large in size, about the palm of your hand. Portobello mushrooms are dense in texture and have a rich taste. They’re perfect for grilling and stuffing. If you haven’t tried my Caprese Portobello Mushroom recipe, you should!
- Cremini Mushrooms: Which I used for this recipe, are young Portobello mushrooms. They are labeled as baby Portobello Or Baby Bella mushrooms in most stores. These mushrooms are basically more matured than white mushrooms and have a bolder flavors. They are great with stews, for grilling/roasting and sautéed dishes.
Storing leftover Garlic Butter Mushrooms
Leftover Garlic Butter Mushrooms can be refrigerated in an airtight container and consumed within 3-5 days. Reheat through in the oven until warmed.
More side dish recipes
- Easy Homemade Mashed Potatoes
- Smashed Sweet Potatoes with Herbs and Garlic
- Oven Roasted Parmesan Herbed Potatoes
- Lebanese Spicy Potatoes
I hope you enjoy all the recipes I share with you, including this delicious Garlic Butter Mushrooms recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Garlic Butter Mushroom
Ingredients
- 32 oz. BabyBella Mushrooms (Cremini) whole
- 1/3 cup butter melted
- 6 cloves garlic minced
- 1 tbsp. black pepper freshly cracked
- 2 tbsps. soy sauce low sodium
- 1/2 tsp. salt
- 1 tbsp parsley chopped for garnishing (optional)
Instructions
- Rinse the mushrooms and pat them dry. Trim the stems edge and transfer to a sheet pan
- In a bowl, add the butter and melt it in the microwave for 20 seconds. Add in the garlic, black pepper and soy sauce into the butter and whisk well.
- Pour the butter mixture onto the mushrooms and coat well.
- Baked in a pre-heated 400 degree oven for 15 minutes, mixing them half way through. If you like the mushrooms to be over cooked, you can add additional time.
Notes
- Use a preheated oven.
- Use a non stick sheet pan or line a pan with foil for easy clean up.
- If you prefer, you can halve or slice the mushrooms, just be sure to reduce the cooking time slightly and keep an eye on them.
- Spread your mushrooms into one layer, so they cook evenly.
- If you want a slight browning on your mushrooms, increase the cook time buy a couple of minutes.
- Add an Italian twist with some Italian seasoning.
- Want a spicy kick? Add some red chili flakes near the end of the cook time.
- These mushrooms are best served immediately.
- If you don’t have soy sauce you can use some balsamic vinegar.
- Top with fresh herbs for a pop of freshness and color.
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