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Garlicky Oven Roasted Mushrooms

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Garlicky Oven Roasted Mushrooms are a vegan, low calorie, low carb side dish or appetizer. They’re baked in garlic, chives, olive oil, salt, and pepper. This recipe requires very little oil and the mushrooms are tender and juicy. It’s also paleo, keto, and whole30 approved, just like my sheet pan Simple Baked Chicken Leg Drumsticks entree.

The secret to juicy mushrooms isn't more oil, it's Garlicky Oven Roasted Mushrooms! #whole30 #glutenfree #vegetarian #vegan #paleo #lowcarb #keto #mushrooms

Garlicky Oven Roasted Mushrooms

My favorite thing about this recipe, besides omnomnom…these babies are oven-roasted, which generally need much less oil than mushrooms sautéed on the stove.

Why does this method require less oil?

In the oven, they baste in their natural juices, so you only need a light coating of oil, and they always come out perfectly tender and juicy.

When it comes to mushrooms, I prefer grilling any day.

But it’s not always grilling season, so this roasted mushroom recipe is perfect for a conventional oven, or even a countertop / toaster oven during warmer months.

Shout out to the toaster oven lovahs!

Roasted mushrooms are multiple-diet friendly!

With so many food restrictions in the world, exactly who will benefit from this easy recipe?

  1. People who love mushrooms (and aren’t allergic to them).
  2. People who love mushrooms and are vegan, vegetarian, gluten free, paleo, or Whole 30.
  3. People who love mushrooms. Period.

The secret to juicy mushrooms isn't more oil, it's Garlicky Oven Roasted Mushrooms! #whole30 #glutenfree #vegetarian #vegan #paleo #lowcarb #keto #mushrooms

How do you bake mushrooms at 400°?

Preheat oven or toaster oven to 400°.

Toss clean mushrooms into a plastic bag.

Add extra virgin olive oil, fresh garlic, fresh chives, salt, and pepper.

Gently massage mushrooms and ingredients together (this is how I get the garlic to stick!)

Place in skillet (button-side down) and dust with garlic powder

Bake 10-12 minutes until sizzling. Serve warm.

Garlicky Oven Roasted Mushrooms Ingredients:

  • mushrooms
  • olive oil
  • garlic cloves
  • chives
  • salt and pepper
  • garlic powder

Kitchen tools I use for this recipe:

The secret to juicy mushrooms isn't more oil, it's Garlicky Oven Roasted Mushrooms! #whole30 #glutenfree #vegetarian #vegan #paleo #lowcarb #keto #mushrooms

Oven roasted mushrooms are perfect for any occasion and require very few kitchen skills.

They’re positively scrumptious and will never last very long, so make plenty!

Want more easy, healthy, side dish recipes?

If you’re looking for more healthy sides that come together quickly, check out my Cilantro Lime Brown Rice: Chipotle Copycat recipe.

Or if you’re mushroom-crazed, you’ll love my Mushroom Sesame Quinoa with Scallions.

Hands down, those are two of my super-fast favorites!

The secret to juicy mushrooms isn't more oil, it's Garlicky Oven Roasted Mushrooms! #whole30 #glutenfree #vegetarian #vegan #paleo #lowcarb #keto #mushrooms

The secret to juicy mushrooms isn't more oil, it's Garlicky Oven Roasted Mushrooms! #whole30 #glutenfree #vegetarian #vegan #paleo #lowcarb #keto #mushrooms

Garlicky Oven Roasted Mushrooms

These oven roasted mushrooms are massaged with fresh garlic, chives, olive oil, salt, and pepper, and baked to perfection. This mushroom recipe requires very little oil, simple prep, and turns out the juiciest results!
5 from 25 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 1/2 cup servings
Author: Traci Antonovich from TheKitchenGirl.com

Ingredients

  • 1 lb Button Mushrooms wiped clean, stems trimmed or removed
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic finely chopped
  • 2 Tbsp fresh Chives thinly sliced
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/8 tsp Garlic Powder

RECIPE VIDEO

Instructions

  • Preheat oven or toaster oven to 400°.
  • Toss clean mushrooms into ziploc bag or a bowl; add olive oil, fresh garlic, fresh chives, salt, and pepper.
  • Gently massage mushrooms to work the ingredients over entire surface.
  • Place in oiled skillet or baking sheet; dust with garlic powder.
  • Bake 10-12 minutes and serve warm.

RECIPE NOTES

Yield: 2 cups
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Serving: 0.5cup | Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Sodium: 78mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 3.7mg | Calcium: 6mg | Iron: 0.6mg
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Comments

  1. Justin from DailyVeganMeal says

    5 stars
    I had to see what all the hype was about with these mushrooms. Wow, it’s well deserved! They are so good. Super simple to make too. We’ll be making them like this regularly now. Thanks for the awesome recipe! 🙂

    Reply

  3. Pam Reimer says

    5 stars
    These mushrooms are fabulous! I have made them twice exactly as directed. The first batch I tasted were so good I only let my husband taste one and I finished them off all by myself 😁

    Reply

  4. Bella Hardy says

    5 stars
    Absolutely love your creative idea with garlicky oven roasted mushrooms! As you know I made it a short while ago and it was lovely! Thx, Traci for sharing!

    Reply

  5. Kaylin says

    Are there any adjustments you would recommend if using a regular sheet pan rather than an iron skillet? My mushrooms are slightly larger crimni and I won’t be able to fit very many on my cast iron.

    Reply

    • Traci Antonovich says

      Hi Kaylin…any sheet pan will do. I tend to use the iron skillet for aesthetic reasons…and the fact that I LOVE that pan LOL. But, you’ll be all good with a sheet pan. Hope you enjoy it!

  6. Trish Bozeman says

    Is it crazy that I want to eat this entire batch of mushrooms as a meal? They look soooo amazing! All that garlic….. mmmmm….. I want to reach in and snag one! I love baked mushrooms, but haven’t made any this year, YET! Thanks for the recipe!

    Reply

    • Traci Antonovich says

      Haha thanks Trish…not crazy at all! These mushrooms never make it to the table when we make them…they’re so easy to accidentally devour! 😉

  7. Annemarie says

    5 stars
    Oven roasting is great way to go! All that roasted flavor and then the garlic and chives, I’m not surprised they disappear right away. These are definitely a hit with any mushroom lovers out there. And this recipe fits in so many people’s diets. Bonus!

    Reply

  8. Dana says

    5 stars
    Oven-roasted veggies are one of my fave things! You’re bang on with the fact that you need less oil. And yet, there’s still SO much flavor! (Way more flavor than frying in a pan!) These big garlicky bites are tantalizing. All that garlicky flavor soaked up in those sponge-like mushrooms… yes please!

    Reply

    • Traci Antonovich says

      Haha, well-said, Dana! Thanks for putting it like that b/c that’s exactly how it is…esp that garlicky part. I think oven roasted mushrooms should always have it! 🙂

  9. Debra says

    5 stars
    Oh, not only are these delicious, but that garlic imparts such a wonderful aroma in the house. BONUS. Such a yummy appetizer. I was planning them as a side dish, but everyone kept eating them off the pan and there weren’t any left to serve. Thank you.

    Reply

  10. Gloria says

    5 stars
    Oh yes…we are mushroom lovers. Garlic and mushrooms so go well together. Grilling season is just around the corner. This is the perfect side to a nice juicy steak.

    Reply

  11. Lynlyn says

    5 stars
    These mushrooms were wonderful! My family loves baked mushrooms but putting together a meat filling was always such a chore for me that I rarely make it. These vegan mushrooms are just as good and so easy!

    Reply

  15. Pam says

    5 stars
    Great looking recipe and I’m super excited to see that you love your toaster oven. I’m in the market for a new one and have been looking at a Cuisinart similar to the one you linked to.

    Reply

  18. Jessie says

    5 stars
    Yummy!!! Garlic does not always love me but I LOVE it and Mushrooms! going to have to give this a try soon!

    Reply

  23. Tracey Kenard says

    5 stars
    HOLY CRAP!!! I had an abundance of ‘shrooms I needed to do something with and here you are! These came out SO GOOD!!! What a simple recipe. Problem is: I didn’t make enuff – I stood @ the stove and nearly ate the entire pan. I’m the only one that likes them in my family so more for me. I didn’t have any cheese to add, but it was good anyway. Thanks for this!

    Reply

    • Tracey Kenard says

      5 stars
      Sorry – cheese not needed; got my recipes mixed up with Roasted Cauliflower (LOL!) But everything else I said stands. 🙂

    • Traci Antonovich says

      Well Tracey, you’ve just made my day…my week! I love your enthusiasm over these (and I feel the same way about them lol). So glad you found the recipe…aren’t they the juiciest?! I’ve been known to eat a whole pan myself 😉 Thanks for taking the time to let me know you love them…yay!

  24. Sia | Monsoon Spice says

    Two of my favourite ingredinets, mushrooms and garlic, in one recipe. What not to love! I like how easy it is to put it together and I think it will go very well as a filling for a veggie wraps for those busy weekdays.

    Reply

    • Traci says

      Hi Jolene…I don’t see why not. It will taste a lot like coconut, but I’m guessing you know that already 😉 Let me know how it turns out for you.

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