Garlic Butter Roasted Mushrooms
The best part of going to any steak house is ordering a side of masterfully prepared garlic butter roasted mushrooms. They’re always so juicy and tender, and somehow, always manage to maintain their robust shapes and flavors.
Our recipe is a happy competitor to the restaurant fare because we dusted a small amount of Italian-style dried breadcrumbs to seal in taste. Why breadcrumbs you ask—because the butter can better adhere to the mushrooms—and at the risk of stating the obvious, butter makes everything better!
Mushrooms love salt just as much as we do, but remember, it’s best to add the seasoning toward the end of the cooking process. This will prevent the sauce from becoming slimy; it’s the saucy goodness we’re after! Also note we used unsalted butter in the recipe so you can salt accordingly for your friends and family. In just 30 minutes, you have the most glorious garlic butter roasted boomers to enjoy as a side dish or appetizer.
Garlic Butter Roasted Mushrooms Recipe
- 1 1/2 lb cremini mushrooms, or button mushrooms
- 1 Tbsp breadcrumbs, fine
- 6 Tbsp unsalted butter
- 5 cloves minced garlic
- 1 Tbsp fresh parsley, chopped
- salt and pepper, to taste
- Place a rack in center of oven and preheat to 425 degrees.
- Brush or rinse mushrooms clean and pat completely dry. Slice stems off even with the bottom of the cap and place mushrooms into a 9" x 13" baking dish with the stems facing up—the mushrooms will hold on to more of the garlic butter this way! Get in as many mushrooms as possible keeping them in a single layer. It's okay if they seem tight—they will shrink in the oven. Sprinkle top of mushrooms lightly with breadcrumbs and set aside.
- Place a small skillet over medium heat and melt the butter. Once butter is melted, add garlic and cook for about 30 seconds just to remove raw taste from garlic.
- Remove from heat and drizzle evenly over mushrooms then sprinkle lightly with salt.
- Bake 18–20 minutes or until the tops begin to brown and get slightly crispy. Sprinkle with fresh chopped parsley and season to taste with a little additional salt and a few grinds of fresh pepper. Serve nice and hot as a side dish or appetizer with a little squeeze of lemon or with some crusty bread to soak up any extra garlic butter. Enjoy!