Sheet Pan Garlic Butter Mushrooms

Sheet Pan Garlic Butter Mushrooms are a simple yet flavorful side dish that’s perfect for weeknights or special dinners. Roasted until golden and tender in a rich garlic herb butter, these mushrooms are savory, earthy, and incredibly satisfying—all made on a single sheet pan for easy cleanup.

Why You’ll Love This Recipe

I love how effortless this dish is—just toss everything on a pan and let the oven do the work. The garlic butter soaks into the mushrooms as they roast, creating deep flavor with minimal prep. The roasting brings out the natural umami of the mushrooms, making them taste meaty and indulgent. Whether I’m serving steak, chicken, pasta, or a vegetarian main, these mushrooms always complement the meal beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole mushrooms (button or cremini)

• Unsalted butter (melted)

• Olive oil

• Fresh garlic (minced)

• Fresh parsley (chopped)

• Salt and pepper

• Optional: thyme, rosemary, or grated parmesan

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.

2. I clean the mushrooms by wiping them with a damp paper towel or brushing off any dirt—no soaking to avoid sogginess.

3. In a bowl, I toss the mushrooms with melted butter, olive oil, minced garlic, salt, and pepper until evenly coated.

4. I spread them out in a single layer on the prepared sheet pan, making sure they aren’t overcrowded so they roast instead of steam.

5. I roast the mushrooms for 20–25 minutes, stirring once halfway through, until they’re tender and golden brown.

6. After roasting, I sprinkle them with fresh parsley and, if I’m feeling fancy, a little parmesan or fresh herbs like thyme.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• I sometimes add a splash of balsamic vinegar before roasting for a tangy depth of flavor.

• For a cheesy twist, I top them with shredded mozzarella or parmesan in the last few minutes of baking.

• I’ve added a handful of cherry tomatoes or thinly sliced onions to the sheet pan for more variety.

• If I want spice, I toss in a pinch of red pepper flakes or a squeeze of lemon juice for brightness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them out on a pan and warm them in a 350°F oven until hot, or sauté them quickly in a skillet. I avoid microwaving when I want to keep the roasted texture. These mushrooms also taste great cold tossed into salads or grain bowls.

FAQs

What kind of mushrooms work best?

I usually go with white button or cremini mushrooms. They roast beautifully and absorb all the garlic butter flavor. Baby bella mushrooms also work great.

Can I slice the mushrooms?

Yes. I sometimes halve or quarter large mushrooms so they cook evenly and absorb more flavor.

Do I need to remove the stems?

No, unless they’re tough or dried out. I usually leave the stems on for less prep and extra texture.

Can I make this vegan?

Absolutely. I just use plant-based butter or more olive oil. The garlic and roasting still give plenty of flavor.

Should I wash mushrooms before roasting?

I don’t soak them. Instead, I wipe them clean with a damp towel or soft brush to avoid excess moisture that can make them soggy.

Conclusion

Sheet Pan Garlic Butter Mushrooms are one of those side dishes I can throw together with almost no effort, but they always deliver big on flavor. With just a handful of ingredients and minimal cleanup, they’re a go-to in my kitchen when I want something savory, satisfying, and versatile. Whether I’m pairing them with dinner or sneaking a few right off the pan, they never last long.