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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Crispy Buttery Garlic Roasted Mushrooms

[heart_this] · Aug 2, 2016 · 19 Comments

Crispy Buttery Garlic Roasted Mushrooms

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
Crispy Buttery Garlic Roasted Mushrooms
Crispy Buttery Garlic Roasted Mushrooms
Crispy Buttery Garlic Roasted Mushrooms
Crispy Buttery Garlic Roasted Mushrooms

Crispy Buttery Garlic Roasted Mushrooms
Crispy Buttery Garlic Roasted Mushrooms

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
  1. Place the mushrooms in a baking dish, spoon the mixture of the butter, garlic and thyme onto the mushrooms, season with salt and pepper.
  2. 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: Nutritional facts powered by Edamam
Similar Recipes:
Crispy Baked Portobello Mushroom Fries
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Creamy Garlic and Brie Mushrooms
Roast Head of Cauliflower in Creamy Mushroom Sauce
Roasted Potatoes in Creamy Mushroom and Miso Sauce
Curried Fried Mushrooms
Cheesy Buffalo Mushroom Poppers
Slow Cooker Garlic Herb Mushrooms
Balsamic Soy Roasted Garlic Mushrooms
Skillet Butter and Garlic Mushrooms and Cauliflower
Creamy Tuscan Mushrooms

Disclaimer: This post was sponsored by Mushrooms Canada. All Opinions are my own.

6 Ingredients, Food, Gluten-free, Mushroom, Recipe, Side Dish, Vegetable

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Reader Interactions

Comments

  1. Julie Wampler says

    August 3, 2016 at 12:53 pm

    Oh geez, I need a bowl of this!

    Reply
  2. A SPICY PERSPECTIVE says

    August 3, 2016 at 1:47 pm

    I need the whole dish of these mushrooms!

    Reply
  3. Maria says

    August 3, 2016 at 2:51 pm

    Crispy, garlicky and buttery…sounds like heaven!

    Reply
  4. Heather Christo says

    August 3, 2016 at 11:38 pm

    oh yum!!! I want them all!

    Reply
  5. marla says

    August 4, 2016 at 9:37 pm

    Wow! Give me some of these 'shrooms!

    Reply
  6. Jenny says

    August 5, 2016 at 1:09 pm

    Yah, I could go for these buttery gorgeous mushrooms!!

    Reply
  7. Samantha says

    August 12, 2016 at 8:23 pm

    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!

    Reply
  8. Anonymous says

    April 25, 2017 at 5:36 am

    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.).

    Reply
  9. Judy says

    September 29, 2018 at 2:38 am

    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!!

    Reply
  10. Tarah says

    November 12, 2018 at 11:24 am

    Hi! Do you think these will reheat ok for a potluck or should I pick another side dish? Thanks!

    Reply
    • kevin says

      November 13, 2018 at 10:14 am

      They are not the best reheated, but they are still really good!

      Reply
  11. Stacey says

    November 21, 2018 at 10:31 pm

    Hi Kevin,
    Can the mushrooms be stuffed the night before and then baked, when ready to eat?

    Reply
    • kevin says

      November 22, 2018 at 8:33 am

      Yes they can!

      Reply
  12. Kathryn Joslin says

    February 27, 2019 at 3:22 am

    OMG what a wonderful recipe for mushrooms! I loved it! Thank you very much.xx

    Reply
  13. Suzanne says

    October 6, 2019 at 3:54 pm

    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.

    Reply
  14. Chriss Martorelli says

    November 14, 2021 at 10:14 pm

    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?

    Reply
    • kevin says

      November 15, 2021 at 11:40 am

      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!

      Reply

Trackbacks

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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