Sheet Pan Garlic Butter Mushrooms

Sheet Pan Garlic Butter Mushrooms are a quick and flavorful side dish that’s rich, savory, and incredibly easy to prepare. With tender roasted mushrooms tossed in a garlicky butter sauce and finished with fresh herbs, this dish is a perfect complement to steak, chicken, or pasta—or even served on its own with crusty bread.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. Everything goes on one sheet pan, and the oven does the work. The garlic butter seeps into the mushrooms as they roast, making each bite juicy and rich. It’s the kind of side that feels fancy but only takes minutes to put together—and it’s always a crowd-pleaser.

Ingredients

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

• Whole cremini or white button mushrooms, cleaned and trimmed

• Unsalted butter, melted

• Garlic, minced

• Olive oil

• Salt

• Black pepper

• Fresh thyme or parsley, chopped

• Optional: grated parmesan or lemon juice for finishing

Directions

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

2. In a large bowl, I toss the mushrooms with melted butter, olive oil, minced garlic, salt, and pepper until they’re evenly coated.

3. I spread the mushrooms out on the prepared sheet pan in a single layer, making sure they aren’t crowded so they roast rather than steam.

4. I roast them for 20–25 minutes, tossing halfway through, until they’re golden and tender, with crispy edges.

5. Once out of the oven, I sprinkle chopped herbs on top and sometimes add a touch of grated parmesan or a squeeze of lemon for extra brightness before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 20 to 25 minutes to roast, so I can have it ready in under 40 minutes.

Variations

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

• For a spicy twist, I sprinkle red pepper flakes or a dash of chili oil over the mushrooms.

• If I want an herby upgrade, I toss in rosemary or sage instead of thyme.

• I’ve also made this with sliced portobellos or a mix of wild mushrooms for variety.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the texture firm and flavorful. The microwave works too but can make the mushrooms a bit soggy. I don’t recommend freezing, as the mushrooms can lose their texture.

FAQs

Do I need to wash the mushrooms?

Yes, I rinse them quickly and dry them well with a towel. Mushrooms absorb water, so I try not to soak them.

Can I use sliced mushrooms?

Yes, I’ve used sliced mushrooms for quicker cooking. They roast faster and get crispier edges, which I really enjoy.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but portobello caps cut into chunks or baby bellas also roast beautifully.

Can I make this ahead of time?

I roast them just before serving for best flavor and texture, but I’ve prepped them ahead and stored them in the fridge until ready to roast.

How do I keep them from getting soggy?

I spread them out on the pan with space in between. Crowding them causes them to steam instead of roast.

Conclusion

Sheet Pan Garlic Butter Mushrooms are one of my favorite sides because they’re fast, flavorful, and incredibly versatile. Whether I’m adding them to a steak dinner, pasta, or enjoying them on their own, they always deliver rich, savory satisfaction with barely any cleanup. It’s a simple dish that I return to again and again.