Garlic Herbed Roasted Portabello Mushrooms

  • Author: The Kitchen Whisperer

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  • 2 pounds fresh portabello mushrooms, cleaned and cut into 1/2” thick cuts *see note
  • 3 tablespoon olive oil
  • 2 tablespoon garlic, minced
  • 3 tablespoon butter, unsalted and melted
  • 3 tablespoon fresh chopped parsley
  • 1 teaspoon fresh thyme
  • 1/21 teaspoon kosher salt
  • 1/21 teaspoon black pepper


  1. Heat oven to 450F with the rack in the middle.
  2. Line a rimmed baking sheet with foil (it makes clean up a breeze then!).
  3. Place the mushrooms on the pan trying not to stack.
  4. In a large bowl whisk together the olive oil, melted butter, garlic, thyme, salt and pepper.
  5. Pour the mixture evenly over the mushrooms and using your hands carefully toss to coat all sides.
  6. Use a spatula and be sure to get every last drop out of the bowl onto the mushrooms.
  7. Roast for 15-20 minutes or just until fork tender and the mushrooms are deep brown.
  8. Remove from the oven, plate the mushrooms and the juices to a baking dish.
  9. Sprinkle with the parsley.


You can use portabello caps, crimini, white button, etc. You can also leave the mushrooms whole if you like.

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