Garlic and butter roasted mushrooms topped with crispy breadcrumbs!
Today I have a special mushroom side dish for you; crispy buttery garlic roasted mushrooms! Mushrooms are one of my favourite foods and they go so well with garlic and butter! These mushrooms are simply coated in a butter and garlic sauce, along with a bit of thyme, topped with breadcrumbs and parmesan and baked until the mushrooms are tender and the bread crumbs are nice and golden brown and crispy! These crispy, buttery, melt in your mouth mushrooms are the perfect side for any meal!
Take a look below the recipe and/or at Mushrooms Canada for even more delicious mushrooms recipes and shroom out!
Crispy Buttery Garlic Roasted Mushrooms
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4
Garlic and butter roasted mushrooms topped with crispy breadcrumbs!
ingredients
- 1 pound button mushrooms
- 1/4 cup butter, melted
- 2 cloves garlic, chopped
- 2 teaspoons thyme, chopped (optional)
- salt and pepper to taste
- 1/2 cup panko breadcrumbs (or breadcrumbs; gluten-free for gluten-free)
- 1/4 cup parmigiano reggino (parmesan), grated
directions
- Place the mushrooms in a baking dish, spoon the mixture of the butter, garlic and thyme onto the mushrooms, season with salt and pepper.
- Bake in a pre-heated 400F/200C oven for 10 minutes before sprinkling on the mixture of the breadcrumbs and parmesan and baking until lightly golden brown, about 8-10 minutes.
Option: Garnish with chopped parsley and hit the mushrooms up with a splash of lemon juice just before serving.
Nutrition Facts: Calories 182, Fat 13g (Saturated 8g, Trans 0.3g), Cholesterol 35mg, Sodium 115mg, Carbs 9g (Fiber 1g, Sugars 2g), Protein 6g
Nutrition by: 
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Disclaimer: This post was sponsored by Mushrooms Canada. All Opinions are my own.
Oh geez, I need a bowl of this!
I need the whole dish of these mushrooms!
Crispy, garlicky and buttery…sounds like heaven!
oh yum!!! I want them all!
Wow! Give me some of these 'shrooms!
Yah, I could go for these buttery gorgeous mushrooms!!
Hi Kevin. I made these mushrooms last weekend, (along with T-bone steaks), and they were fantastic! The only problem was I should have made twice as much becasue we devoured them quickly. Wow, I think I'll be making this dish weekly; they were that good and so quick and easy. Thanks so much for the recipe. Have a great weekend!
Hi. I so enjoy your blog and have for some time now. As a devout fan of any and all things mushroom this will be on my shortlist for next week. Thanks for posting. (And, as a super gentle trying to be friendly and helpful not offensive thing, maybe not so many exclamation points I feel like you are yelling when I read your posts.).
Please add the name of the dish and your name to the photos. It’s hard to identify a lot of recipes especially if I haven’t seen them for a while. Thanks!!
Hi! Do you think these will reheat ok for a potluck or should I pick another side dish? Thanks!
They are not the best reheated, but they are still really good!
Hi Kevin,
Can the mushrooms be stuffed the night before and then baked, when ready to eat?
Yes they can!
OMG what a wonderful recipe for mushrooms! I loved it! Thank you very much.xx
I had some mushrooms in the fridge and then this recipe appeared. Perfect timing. I loved these. So delicious and easy. I served them with roasted salmon and zucchini with tomatoes. I think they would be perfect for a Thanksgiving side dish. Thanks, Kevin! Another great recipe.
I love the idea of mushrooms as a side dish. Thinking of making for Thanksgiving. But know that mushrooms produce a lot of liquid when cooked. Will there be a lot of liquid in the bottom of the dish?
The mushrooms are relatively spread out allowing the heat of roasting to ‘cook’ off the moisture as the roast so there is not a lot of moisture left in the pan. Enjoy!