Roasting is one of my favorite ways to prepare mushrooms. The texture and flavor you get from charring is divine. Follow this guide on how to roast mushrooms and you’ll be eating them off the pan in no time.
Full disclosure, I grew up hating mushrooms. I swore I would never again eat the squeaky, rubbery little blobs. But, roasting and sauteing mushrooms has redeemed them for my taste buds.
There are many kinds of mushrooms from large portabellas to tiny creminis (called baby bellas). No matter which kind you’re cooking, follow these tips for success when making roasted mushrooms:
First, Mushrooms are very spongy, so don’t soak them in water. A damp paper towel can be used to clean any dirt from the exterior. Chop them or tear them into uniform pieces, as necessary.
Second, toss the mushrooms with oil before putting them in the pan. You can also toss them on the sheet pan, but it can get messy.
Third, never crowd the pan. For best results, only a single layer of mushrooms with plenty of space to breathe between them. Makes sure to let them rest and sear before turning them over.
How to Roast Mushrooms
Follow these step-by-step instructions on how to roast mushrooms:
Prep the oven: Preheat your oven to 425°F.
Prep the mushrooms: Oil and season the chopped pieces. Then spread them out on a sheet pan.
How long to Roast Mushrooms
Not sure how long to roast mushrooms? Expect for it to take about 20 minutes in total, turning them over halfway through.
Pull the pan out of the oven to turn the mushrooms over at 10 minutes. Never salt them before this point. Salt draws out moisture. So, if you add it too early, it’s harder to get the mushrooms to crisp up.
After this, it really just depends on the size of the mushroom pieces. Check them for taste and tenderness at 18 minutes. If they aren’t tender, check again in one minute.
Last, watch for beautiful charring on the edges. The best-tasting roasted mushrooms will have plenty of browned or blackened areas.
If you stop roasting before this color change, or if you turn them over too often, you will miss out on the flavors and texture that make this technique so delicious. The crispy bits really are the best part!
How to Roast Mushrooms
- 2 tablespoons olive oil
- 24 ounces fresh mushrooms halved
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- OPTIONAL: fresh parsley and lemon for serving
- Preheat your oven to 400°F. Place the mushrooms on the baking sheet and drizzle with oil, toss to coat. Roast the mushrooms for 10 minutes. Carefully drain any liquid that has accumulated. (If there isn't too much liquid, paper towels work nicely for removing any excess liquid.)
- Season with salt and pepper. Continue roasting for an additional 10-15 minutes until browned with slightly crispy edges.