4.93 stars (13 ratings)
57 Comments »
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The BEST side dish ever! Simply roast your mushrooms in the most heavenly garlic butter sauce on ONE SINGLE PAN!
I think you guys may be catching on. But I’m trying to hit all my recipes on a sheet pan now.
Because at the end of a shoot day, there’s only so many dishes I really feel like doing. Plus, we had a backed up pipe and no water for several hours. But that was after the mushrooms were tossed on the sheet pan.
So in an effort to save on water and dishwashing, we took out our forks and ate it straight off the pan.
But we couldn’t spare the spoons. Because we really needed to spoon on some more of that garlic butter sauce.
Sheet Pan Garlic Butter Mushrooms
Yield: 6 servings
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
The BEST side dish ever! Simply roast your mushrooms in the most heavenly garlic butter sauce on ONE SINGLE PAN!
4.9 stars (13 ratings)
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Ingredients
- ¼ cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice, optional
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds cremini mushrooms
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together butter, garlic, lemon juice,thyme and rosemary; season with salt and pepper, to taste.
Place mushrooms in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
Serve immediately.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on May 16, 2017under one pot, side dish
57 CommentsLeave a Comment »
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57 comments -
robert — February 2, 2024 @ 12:12 PM Reply
delishus and easy to make love this
-
Dandy Don — September 6, 2023 @ 6:21 PM Reply
I BELIEVE IT WOULD BE EASIER TO PUT ALL THE INGREDIENTS INTO A LARGE BOWL, TOSS THE MUSHROOMS, AND THEN SPREAD THEM ONTO THE PAN. THEY’RE FANTASTIC!
-
Christine — December 25, 2021 @ 7:40 PM Reply
Very easy to make! I was headed out of town and needed to use up my mushrooms before leaving. Made them for breakfast with scrambled eggs and it was delish. Happy to have stumbled across your blog. Merry Christmas!
-
Jeanne — October 12, 2020 @ 4:15 PM Reply
OMGoodness……this is sinfully good!! I added small potatoes and cooked them for a few minutes before adding the mushrooms! Used salted butter but reduced the amount of salt suggested in the recipe. My sons loved it…….it will definitely become part of our regular recipes! Thank you so much!
-
RB — June 22, 2020 @ 10:06 AM Reply
Made this last night…saw it on FB and thought “that sounds kinda yummy”…OMG…it wasn’t just yummy, it was DAMN Delicious! There was ZERO left…I doubled the recipe hoping to have leftovers (and I know mushrooms shrink a ton when cooked), but even the kids just devoured them. It was sooooo simple and easy to make, and different from the “regular” sides. Served with leftover brisket. Will make again.
-
Krissy — December 28, 2023 @ 7:58 AM Reply
How long do they last on the fridge (for make ahead prep)?
-
Doug Roemer — June 19, 2020 @ 10:51 AM Reply
We roast them in a casserole dish (or tinfoil disposable cake pan) and stir in grated parmesan cheese near the end. “Poor Man’s Escargot”. So good with crusty bread for dipping, too.
; )
-
Leslie — April 3, 2020 @ 11:32 AM Reply
Delicious! Do these freeze well?
-
dc mom — March 31, 2020 @ 7:27 PM Reply
Being in the middle of a pandemic – I only have salted butter and dried thyme. I do have olive oil. Can I still make these? Or will the salted butter draw to much water out of the mushrooms.?
-
Renee — February 24, 2020 @ 2:20 PM Reply
I’m giving this 5 stars simply bc I’m sure this is a great recipe but I must have done something wrong! my mushrooms came out very bland w/ no flavor & I followed to a T. Also, I noticed that my mushrooms released a lot of water & it made them watery. Any ideas on how to prevent that? Thanks for the recipe! I will try again in the near future!
-
Lisa — November 18, 2019 @ 1:39 PM Reply
Silly question about the spices, but is it ground thyme and rosemary or the actual herb leaves?
-
Donna Cole — September 22, 2019 @ 10:45 AM Reply
Haven’t made it yet but it looks fantastic. My question is would you recommend adding slivered onions.
-
Chungah @ Damn Delicious — September 22, 2019 @ 10:48 AM Reply
Absolutely!
-
Lori S. — July 4, 2019 @ 2:37 PM Reply
My hubby loves mushrooms but not one of my favorites but these were so good! The next time we make these I will wrap everything in heavy duty aluminum foil and put them on the grill. Easy and delicious definitely a keeper!
-
Leah N — April 17, 2019 @ 10:36 AM Reply
So i rarely come across a mushroom I don’t like, but these are are really good, I like that they are prepared whole, and super easy.
-
Nancy b — January 16, 2019 @ 3:56 PM Reply
Delicious delicious
-
Rachel — October 20, 2018 @ 5:11 PM Reply
Tasty but not enough butter sauce. 375 wasn’t high enough temp to roast. 400 or even higher would work. Lower temp simply slowly dried mushrooms out and certainly didn’t give mushrooms that lovely look the photos showed because of it….not even close.
Sooo- Higher temp, more butter sauce to coat and baste mushrooms regularly. Works with any meat or vegetarian meal. What’s not to like about roasted mushrooms. They are the meat of the vegetable world.
-
Jillian — July 29, 2018 @ 2:48 PM Reply
What do you do with the juice from the mushrooms that comes out during cooking? I feel like it made the buttery deliciousness a little watery, but I don’t know how to separate it!
-
Courtney — July 15, 2018 @ 5:13 PM Reply
OMGOSH!!!! SO GOOOOOD! SUPER EASY! MY FAMILY LOVED IT! DEFINITELY DOING THIS WEEKLY THANK YOU COUE POSTING THIS…LOOKJNG FORWARD TO MORE RECIPES
-
Jana @ Damn Delicious — July 16, 2018 @ 3:46 PM Reply
Awesome! Thanks for sharing with us!
-
Tammy Gruebbel — February 6, 2018 @ 3:12 PM Reply
I don’t like mushrooms—that is, I didn’t THINK I liked mushrooms until today. TO DIE FOR! We ate them off of the sheet pan. Thanks for a terrific recipe that will not be included in the regular rotation!
-
Cathy Schinkel — February 1, 2018 @ 6:24 AM Reply
Is this suitable for meal prep? I always make “dinner for lunch” on workdays, since I start early and skip actual dinner so I can sleep properly, and I’d love to use this recipe for that in some way.
Thanks in advance!
-
Chungah — February 1, 2018 @ 3:05 PM Reply
Yes, of course!
-
Helen — October 14, 2017 @ 8:16 PM Reply
love you sheet pan recipes. I have tried one and will try the mushroom one for sure… Thanks
-
Susan — June 22, 2017 @ 3:27 PM Reply
The picture looks like it has fresh herbs on the mushrooms but yet the recipe calls for dried thyme and rosemary. Was there a fresh herb used for the picture?
-
Chungah — June 22, 2017 @ 6:10 PM Reply
Fresh herbs were used simply as a garnish. 🙂
-
Trish — June 9, 2017 @ 3:30 PM Reply
I would line the pan with foil easier cleanup!
-
Chungah — June 10, 2017 @ 6:38 AM Reply
GENIUS!
-
Robin S Costulas — February 1, 2018 @ 2:54 PM Reply
research suggests that aluminium foil should not be used for cooking. … It’s safe to wrap cold food in foil, though not for long stretches of time because food has a shelf life and because aluminium in the foil will begin to leach into the food
-
Al — June 13, 2021 @ 5:37 PM Reply
Tinfoil hat research suggests this.
-
Nicole — November 24, 2018 @ 5:42 PM Reply
I agree with Robin. Parchament paper is what professional kitchens use, and it can be found in the same section as foil at the grocery store (it is NOT the same as waxed paper or butcher paper – those don’t work in the oven). Parchament paper keeps the heat more even (doesn’t reflect like foil), is better for the environment, and doesn’t tear like foil, so it’s easier to scrape tasty brown bits into the mushroom dish! I use it as a foil replacement when baking/roasting anything!
-
Sabrina B — May 26, 2017 @ 7:47 AM Reply
yep, this works and why not? Much easier than in a saucepan, nice application of sheet panning! Thank you!
-
spanish to english — May 21, 2017 @ 11:17 PM Reply
I love mushroom. So delicious!
-
Ivory — May 19, 2017 @ 5:04 AM Reply
My family, (less son) love, love mushrooms, and we will be making them this weekend.
-
Karen Herman — May 18, 2017 @ 10:05 PM Reply
Sounds and looks delish. But can I use plain old white mushrooms in place of cremini?
-
Chungah — May 19, 2017 @ 5:39 PM Reply
Yes, of course!
-
Blogtastic Food — May 18, 2017 @ 4:07 PM Reply
I don’t like mushrooms yet you still manage to make me hungry! (:
-
Sara @ Last Night's Feast — May 18, 2017 @ 3:01 PM Reply
Sheet pan queen!!
-
Tricia — May 18, 2017 @ 11:09 AM Reply
I can’t have dairy – do you think olive oil would be an ok sub?
-
Chungah — May 21, 2017 @ 9:20 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Brenda Kidman — November 10, 2018 @ 7:20 PM Reply
Olive oil would be fine and it would also keep from burning if you decided to cook with a higher temp. You don’t want to cook at too high of a temp or the garlic will burn, just FYI.
-
EmmyLoop — May 18, 2017 @ 11:08 AM Reply
I’m just crazy about fresh thyme and for my birthday, I just received a huge planter full of almost every fresh herb imaginable! This will be the first dish I use my bd present for! Thanks Double D!
-
Ed — May 18, 2017 @ 9:30 AM Reply
Sounds yummy I love mushrooms, going to knock this one out tonight. Great Share Thanks!
-
Sera — May 18, 2017 @ 9:15 AM Reply
Love this Awesome recipe. Never tried this before. Can’t wait to make a try . 🙂
-
barbie — May 18, 2017 @ 8:57 AM Reply
Love your mushrooms, so easy to prepare & so very delicious to eat. Enjoy your rescipies.
-
Baltisraul — May 18, 2017 @ 8:23 AM Reply
Love these. Use sliced mushrooms and top your grilled hamburgers or grilled flank or skirt steak!! Why stop there? Chop the sliced mushrooms and put under skin of a turkey breast or whole chicken. Since this is ‘National Grilling Month’ I will try on the flank steak and whole chicken this weekend since that is our menu for arriving out of town guests. Will let you know!!!!!
-
Jordan | Read. Eat. Repeat. — May 18, 2017 @ 8:08 AM Reply
This sounds fantastic! I think they would be great with a good steak and some mashed potatoes.
-
Amanda — May 18, 2017 @ 8:00 AM Reply
I love mushrooms! Can’t wait to try these. They look delicious.
-
Byron — May 18, 2017 @ 1:15 AM Reply
When using sheet pans to cook I always use a teflon mat. They’re cheap and easy to clean. Get one intended for a BBQ and they’ll last for years. Also, great thing to put at the bottom of your oven. Gotta try this one out tonight!
-
Mary — May 17, 2017 @ 2:47 PM Reply
Can’t wait to try it
-
Chantal — May 17, 2017 @ 1:02 PM Reply
I have some fresh Shiitake mushrooms. Do you think the yummy garlic butter will work with the Shiitake as well? And how much longer do you think they would need to cook? Thanks
-
Chungah — May 21, 2017 @ 9:03 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Audrey — May 17, 2017 @ 9:53 AM Reply
Yummy! What do you suggest pairing this with? Thanks!
-
Chungah — May 23, 2017 @ 7:40 AM Reply
It would go so well with my sheet pan steak and fries recipe! 🙂
-
Eric — September 3, 2018 @ 6:34 PM Reply
Great with steak pork, or sausages, mash, peas, carrots
Almost anything really
-
anna — May 17, 2017 @ 5:08 AM Reply
I am a huge fan of butter mix with mushrooms that was new i will try some day thanks
-
Susan George — May 17, 2017 @ 12:40 AM Reply
I just love mushroom and its dished. It was really yummy and delicious.
robert — February 2, 2024 @ 12:12 PM Reply
delishus and easy to make love this
Dandy Don — September 6, 2023 @ 6:21 PM Reply
I BELIEVE IT WOULD BE EASIER TO PUT ALL THE INGREDIENTS INTO A LARGE BOWL, TOSS THE MUSHROOMS, AND THEN SPREAD THEM ONTO THE PAN. THEY’RE FANTASTIC!
Christine — December 25, 2021 @ 7:40 PM Reply
Very easy to make! I was headed out of town and needed to use up my mushrooms before leaving. Made them for breakfast with scrambled eggs and it was delish. Happy to have stumbled across your blog. Merry Christmas!
Jeanne — October 12, 2020 @ 4:15 PM Reply
OMGoodness……this is sinfully good!! I added small potatoes and cooked them for a few minutes before adding the mushrooms! Used salted butter but reduced the amount of salt suggested in the recipe. My sons loved it…….it will definitely become part of our regular recipes! Thank you so much!
RB — June 22, 2020 @ 10:06 AM Reply
Made this last night…saw it on FB and thought “that sounds kinda yummy”…OMG…it wasn’t just yummy, it was DAMN Delicious! There was ZERO left…I doubled the recipe hoping to have leftovers (and I know mushrooms shrink a ton when cooked), but even the kids just devoured them. It was sooooo simple and easy to make, and different from the “regular” sides. Served with leftover brisket. Will make again.
-
Krissy — December 28, 2023 @ 7:58 AM Reply
How long do they last on the fridge (for make ahead prep)?
Doug Roemer — June 19, 2020 @ 10:51 AM Reply
We roast them in a casserole dish (or tinfoil disposable cake pan) and stir in grated parmesan cheese near the end. “Poor Man’s Escargot”. So good with crusty bread for dipping, too.
; )
Leslie — April 3, 2020 @ 11:32 AM Reply
Delicious! Do these freeze well?
dc mom — March 31, 2020 @ 7:27 PM Reply
Being in the middle of a pandemic – I only have salted butter and dried thyme. I do have olive oil. Can I still make these? Or will the salted butter draw to much water out of the mushrooms.?
Renee — February 24, 2020 @ 2:20 PM Reply
I’m giving this 5 stars simply bc I’m sure this is a great recipe but I must have done something wrong! my mushrooms came out very bland w/ no flavor & I followed to a T. Also, I noticed that my mushrooms released a lot of water & it made them watery. Any ideas on how to prevent that? Thanks for the recipe! I will try again in the near future!
Lisa — November 18, 2019 @ 1:39 PM Reply
Silly question about the spices, but is it ground thyme and rosemary or the actual herb leaves?
Donna Cole — September 22, 2019 @ 10:45 AM Reply
Haven’t made it yet but it looks fantastic. My question is would you recommend adding slivered onions.
-
Chungah @ Damn Delicious — September 22, 2019 @ 10:48 AM Reply
Absolutely!
Lori S. — July 4, 2019 @ 2:37 PM Reply
My hubby loves mushrooms but not one of my favorites but these were so good! The next time we make these I will wrap everything in heavy duty aluminum foil and put them on the grill. Easy and delicious definitely a keeper!
Leah N — April 17, 2019 @ 10:36 AM Reply
So i rarely come across a mushroom I don’t like, but these are are really good, I like that they are prepared whole, and super easy.
Nancy b — January 16, 2019 @ 3:56 PM Reply
Delicious delicious
Rachel — October 20, 2018 @ 5:11 PM Reply
Tasty but not enough butter sauce. 375 wasn’t high enough temp to roast. 400 or even higher would work. Lower temp simply slowly dried mushrooms out and certainly didn’t give mushrooms that lovely look the photos showed because of it….not even close.
Sooo- Higher temp, more butter sauce to coat and baste mushrooms regularly. Works with any meat or vegetarian meal. What’s not to like about roasted mushrooms. They are the meat of the vegetable world.
Jillian — July 29, 2018 @ 2:48 PM Reply
What do you do with the juice from the mushrooms that comes out during cooking? I feel like it made the buttery deliciousness a little watery, but I don’t know how to separate it!
Courtney — July 15, 2018 @ 5:13 PM Reply
OMGOSH!!!! SO GOOOOOD! SUPER EASY! MY FAMILY LOVED IT! DEFINITELY DOING THIS WEEKLY THANK YOU COUE POSTING THIS…LOOKJNG FORWARD TO MORE RECIPES
-
Jana @ Damn Delicious — July 16, 2018 @ 3:46 PM Reply
Awesome! Thanks for sharing with us!
Tammy Gruebbel — February 6, 2018 @ 3:12 PM Reply
I don’t like mushrooms—that is, I didn’t THINK I liked mushrooms until today. TO DIE FOR! We ate them off of the sheet pan. Thanks for a terrific recipe that will not be included in the regular rotation!
Cathy Schinkel — February 1, 2018 @ 6:24 AM Reply
Is this suitable for meal prep? I always make “dinner for lunch” on workdays, since I start early and skip actual dinner so I can sleep properly, and I’d love to use this recipe for that in some way.
Thanks in advance!
-
Chungah — February 1, 2018 @ 3:05 PM Reply
Yes, of course!
Helen — October 14, 2017 @ 8:16 PM Reply
love you sheet pan recipes. I have tried one and will try the mushroom one for sure… Thanks
Susan — June 22, 2017 @ 3:27 PM Reply
The picture looks like it has fresh herbs on the mushrooms but yet the recipe calls for dried thyme and rosemary. Was there a fresh herb used for the picture?
-
Chungah — June 22, 2017 @ 6:10 PM Reply
Fresh herbs were used simply as a garnish. 🙂
Trish — June 9, 2017 @ 3:30 PM Reply
I would line the pan with foil easier cleanup!
-
Chungah — June 10, 2017 @ 6:38 AM Reply
GENIUS!
-
Robin S Costulas — February 1, 2018 @ 2:54 PM Reply
research suggests that aluminium foil should not be used for cooking. … It’s safe to wrap cold food in foil, though not for long stretches of time because food has a shelf life and because aluminium in the foil will begin to leach into the food
-
Al — June 13, 2021 @ 5:37 PM Reply
Tinfoil hat research suggests this.
-
-
Nicole — November 24, 2018 @ 5:42 PM Reply
I agree with Robin. Parchament paper is what professional kitchens use, and it can be found in the same section as foil at the grocery store (it is NOT the same as waxed paper or butcher paper – those don’t work in the oven). Parchament paper keeps the heat more even (doesn’t reflect like foil), is better for the environment, and doesn’t tear like foil, so it’s easier to scrape tasty brown bits into the mushroom dish! I use it as a foil replacement when baking/roasting anything!
Sabrina B — May 26, 2017 @ 7:47 AM Reply
yep, this works and why not? Much easier than in a saucepan, nice application of sheet panning! Thank you!
spanish to english — May 21, 2017 @ 11:17 PM Reply
I love mushroom. So delicious!
Ivory — May 19, 2017 @ 5:04 AM Reply
My family, (less son) love, love mushrooms, and we will be making them this weekend.
Karen Herman — May 18, 2017 @ 10:05 PM Reply
Sounds and looks delish. But can I use plain old white mushrooms in place of cremini?
-
Chungah — May 19, 2017 @ 5:39 PM Reply
Yes, of course!
Blogtastic Food — May 18, 2017 @ 4:07 PM Reply
I don’t like mushrooms yet you still manage to make me hungry! (:
Sara @ Last Night's Feast — May 18, 2017 @ 3:01 PM Reply
Sheet pan queen!!
Tricia — May 18, 2017 @ 11:09 AM Reply
I can’t have dairy – do you think olive oil would be an ok sub?
-
Chungah — May 21, 2017 @ 9:20 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Brenda Kidman — November 10, 2018 @ 7:20 PM Reply
Olive oil would be fine and it would also keep from burning if you decided to cook with a higher temp. You don’t want to cook at too high of a temp or the garlic will burn, just FYI.
EmmyLoop — May 18, 2017 @ 11:08 AM Reply
I’m just crazy about fresh thyme and for my birthday, I just received a huge planter full of almost every fresh herb imaginable! This will be the first dish I use my bd present for! Thanks Double D!
Ed — May 18, 2017 @ 9:30 AM Reply
Sounds yummy I love mushrooms, going to knock this one out tonight. Great Share Thanks!
Sera — May 18, 2017 @ 9:15 AM Reply
Love this Awesome recipe. Never tried this before. Can’t wait to make a try . 🙂
barbie — May 18, 2017 @ 8:57 AM Reply
Love your mushrooms, so easy to prepare & so very delicious to eat. Enjoy your rescipies.
Baltisraul — May 18, 2017 @ 8:23 AM Reply
Love these. Use sliced mushrooms and top your grilled hamburgers or grilled flank or skirt steak!! Why stop there? Chop the sliced mushrooms and put under skin of a turkey breast or whole chicken. Since this is ‘National Grilling Month’ I will try on the flank steak and whole chicken this weekend since that is our menu for arriving out of town guests. Will let you know!!!!!
Jordan | Read. Eat. Repeat. — May 18, 2017 @ 8:08 AM Reply
This sounds fantastic! I think they would be great with a good steak and some mashed potatoes.
Amanda — May 18, 2017 @ 8:00 AM Reply
I love mushrooms! Can’t wait to try these. They look delicious.
Byron — May 18, 2017 @ 1:15 AM Reply
When using sheet pans to cook I always use a teflon mat. They’re cheap and easy to clean. Get one intended for a BBQ and they’ll last for years. Also, great thing to put at the bottom of your oven. Gotta try this one out tonight!
Mary — May 17, 2017 @ 2:47 PM Reply
Can’t wait to try it
Chantal — May 17, 2017 @ 1:02 PM Reply
I have some fresh Shiitake mushrooms. Do you think the yummy garlic butter will work with the Shiitake as well? And how much longer do you think they would need to cook? Thanks
-
Chungah — May 21, 2017 @ 9:03 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Audrey — May 17, 2017 @ 9:53 AM Reply
Yummy! What do you suggest pairing this with? Thanks!
-
Chungah — May 23, 2017 @ 7:40 AM Reply
It would go so well with my sheet pan steak and fries recipe! 🙂
-
Eric — September 3, 2018 @ 6:34 PM Reply
Great with steak pork, or sausages, mash, peas, carrots
Almost anything really
anna — May 17, 2017 @ 5:08 AM Reply
I am a huge fan of butter mix with mushrooms that was new i will try some day thanks
Susan George — May 17, 2017 @ 12:40 AM Reply
I just love mushroom and its dished. It was really yummy and delicious.
