Making these easy roasted garlic button mushrooms never fails to disappoint. At least in our household. They are perfect as a side dish to go with just about any type of protein, a great dinner party starter or simply on its own.
Roasting brings out that intensely rich, natural sweetness of mushrooms and when you top them with garlic and butter, it is absolutely heaven in a bite. I’ve taken the extra step and added in some panko breadcrumb as well. The panko breadcrumb lends a slightly crisp texture to the juicy mushrooms which is a great contrast. You could omit it and they’ll still taste fantastic.
16 oz. (400 g) white / brown mushrooms (2 punnets)
4 – 5 cloves garlic – minced
4 tbsp (56 g) unsalted butter- room temperature
4 tbsp panko breadcrumbs (optional)
Salt and black pepper to taste
Recipe source: Iowa Girl Eats (with slight modification)
Preheat the oven at 200°C/400°F.
Add the minced garlic to the softened butter and melt in microwave for 30 seconds. Stir in breadcrumbs if using.
Clean the mushroom caps with a slightly damp kitchen towel and trim off the stems if they are too long.
Arrange them in a baking dish or baking tray (stem side up) and scoop a tsp or more of garlic butter mixture onto each caps.
Sprinkle some salt and black pepper on top of all the mushrooms.
Bake in a preheated oven for 20 – 25 mins or until soft.
Garnish chopped parsley if you have and serve warm. They taste great at room temperature too!