Roasted Mushrooms in lemon garlic herb sauce are easy to make with just 5 ingredients and 20 minutes baked in the oven. These rich flavorful mushrooms with a golden caramelized coating make the perfect side or addition to pasta or rice.
Roasted mushrooms in lemon garlic herb sauce is an easy mushroom dish. In fact, this recipe is the easiest way to roast mushrooms and the simple lemon garlic herb sauce is even easier.
The rich sauce is an outcome from the added seasoning to the roasted mushroom juices. The result is soft meaty mushrooms to be used as a side dish or as a topping for sandwiches or burgers.
Why You'll Love This
Low calorie, high nutrition. Mushrooms are low in calorie, and full of nutrition including selenium.
Easy to make. This dish involves only washing mushrooms and roasting them in the oven. Ready in 20 minutes.
Perfect for all diets. Roasted mushrooms are perfect for all diets.
Mushrooms. Baby bella or white button, whole
Olive oil. Butter also works.
Lemon. One fresh lemon, sliced.
Fresh herbs. Choose sprigs of thyme, rosemary, parsley.
Garlic. Cloves or powder.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Preheat the oven to 400 F. Keep the mushrooms whole, although you should remove the stems. Wash the mushrooms under running water, rubbing away dirt. Pat dry or dry in a salad spinner.
Step 2: Toss the mushrooms and stems in the oil, garlic and herbs.
Step 3: Add to a baking sheet lined with foil or parchment paper. Make sure all the mushrooms have open-side pointed upward. Slice the lemon into halved-slices and add them to the pan.
Step 4: Roast the mushroom pan in the oven for 25 minutes. Sprinkle the top with parsley. Spoon the sauce from the pan on the mushrooms and serve immediately.
Do not submerge the mushrooms or they will soak up too much water.
Let the tossed mushrooms sit for 30 minutes before roasting for roasted marinated mushrooms.
Refrigerated. Sauteed mushrooms can last 3 days refrigerated.
Frozen. I would not freeze them as they will become soggy.
Olive oil is best for roasting mushrooms than butter because oil has a slower smoking point.
Yes, portobellos, mushrooms with large caps, also be roasted. Treat them the same, just be sure to roast them with the open stem area pointing upward to capture juices within the mushroom. You will have a lot more natural juice from large mushrooms.
More Mushroom Recipes
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Oven Roasted Mushrooms with Lemon Garlic Herb Sauce
- 1 pound mushrooms, baby bella or white button [2 (8-ounce) packages]
- 3 tablespoon olive oil
- 1 lemon sliced
- sprigs of fresh herbs thyme, rosemary, parsley
- 1 garlic clove chopped
- Preheat the oven to 400 F. Keep the mushrooms whole, although you should remove the stems. Wash the mushrooms under running water, rubbing away dirt. Pat dry or dry in a salad spinner.
- Toss the mushrooms and stems in the oil, garlic and herbs.
- Add to a baking sheet lined with foil or parchment paper. Make sure all the mushrooms have open-side pointed upward. Slice the lemon into halved-slices and add them to the pan.
- Roast the mushroom pan in the oven for 20 minutes. Sprinkle with parsley.