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You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone.

Roasted mushrooms
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Here’s our favorite new way to cook mushrooms: baked in the oven! Yes, these roasted mushrooms can convert even mushroom haters into die-hard fans. Tender and meaty, topped with fresh herbs, you might not be able to stop eating them. Alex and I whipped these up the other day, and we couldn’t stop eating them. In fact, we inhaled them in just a few minutes. These mind-blowing sauteed mushrooms were at the top of our list…but the roasted version is just as irresistible.

How to make roasted mushrooms: tips!

Roasted mushrooms are easy to make: the longest part of cooking them is simply waiting for the oven to preheat! They come out just as good as sauteed mushrooms, but they’re totally hands off. Pop them in the oven and you’re free to finish the rest of the meal. Here are a few things to know about how to roast mushrooms:

  • Use baby bella mushrooms (aka cremini) for best flavor. See the section below!
  • Cut them in half. While you might think you’d slice them, roasted mushrooms are best halved: so they stay perfectly juicy and don’t shrink.
  • Bake at high heat. 450 degrees Fahrenheit is perfect to cook mushrooms quickly until they’re juicy and tender. All you need is 10 minutes!
  • Season with fresh herbs. This seals the deal and takes these roasted mushrooms over the top.
How to roast mushrooms

The best variety of mushroom to roast

The best variety of mushroom to roast is baby bella mushrooms (also called cremini). Why?

  • Baby bella mushrooms have a robust flavor. This variety is a more mature version of a white button mushroom, so it has a more robust flavor. It’s also a baby version of a portobello mushroom, which has the most meaty flavor. You can substitute white button mushrooms if you can’t find baby bella aka cremini mushrooms.
  • Use portobello mushrooms if you like! Portobello mushrooms have great flavor: they just have a different look. You can easily use them here: just remove the stems and chop the caps into bite-sized pieces.

Fresh herbs to use

Fresh herbs add just the right touch for these roasted mushrooms! While they’re not required, they certainly take them to the next level. We used fresh chives and thyme, which we happened to have on hand. You can use any mix of herbs, but here are some that pair well with mushrooms:

  • Chives
  • Thyme
  • Oregano
  • Basil

You also can use dried herbs in a pinch! We recommend Italian seasoning or a mix of dried thyme and dried oregano. Anytime you substitute dried herbs for fresh, use half the amount.

Roasted mushrooms

Ways to serve roasted mushrooms

Roasted mushrooms are a fantastic easy side dish that happens to be vegan and plant-based. We like serving them for vegan or vegetarian meals, because they add a meaty flavor that can sometimes be missing with just plants. Here are a few main dishes that would pair well:

You can also use roasted mushrooms as a component in a meal! Throw them into pasta: like any of the pastas above, or just make spaghetti and marinara and throw them on top. (Of course this vegan alfredo sauce is tasty too.) Or, add them as a component of a grain bowl or main dish salad.

Roasted mushrooms

Mushrooms nutrition

Need more reasons to eat mushrooms? According to the New York Times, here are some of the nutritional benefits of mushrooms:

  • Low in calories and fat and cholesterol-free (like all vegetables!)
  • Lots of minerals and vitamins, like potassium, magnesium, zinc, B vitamins such as folate.
  • High in antioxidants, believed to protect cells from damage and reduce chronic disease and inflammation.

And that’s it! All about roasted mushrooms. Let us know if you give them a try in the comments below!

This roasted mushrooms recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Roasted mushrooms

Perfect Roasted Mushrooms

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4.7 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone. 


  • 1 pound baby bella (aka cremini) mushrooms*
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 tablespoon chopped fresh herbs (like chives and thyme, or substitute ½ tablespoon dried)


  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top. 
  3. Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.


*Substitute button mushrooms if you can’t find cremini.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegan

More mushroom recipes

Though I went through most of life as a mushroom hater, I’ve changed my ways! Now they’re one of my favorite foods. If you’re a lover too, here are a few more favorite mushroom recipes:

Want more roasted vegetables? Here are the Best Vegetables to Roast.

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Diane Castonguay says:

    Best roasted mushrooms ever! I didn’t have cremini mushrooms on hand so I quartered the giant white mushrooms I had and they turned out phenomenal. It’s absolutely true that you just can’t stop eating these! Thanks for this wonderful, super-easy recipe.

    1. Alex Overhiser says:

      You’re welcome! Glad you’ve enjoyed.

  2. Alana says:

    Great and easy recipe

  3. Lynde paule says:

    Can the mushrooms be roasted without olive oil?

    1. Alex Overhiser says:

      No, they would become dry and chewy.

  4. AZ Bob says:

    Okay: delicious!!

    My halved-‘shrooms were moist but did not wash. (Brushed them).

    Used garlic salt + Italian seasoning. Baked in top oven @ 450 for 10 mins, then broiled @300 / 3 mins.

  5. Diane Kaman says:

    I did make the Mushrooms, they were yummy!