These rosemary oven roasted mushrooms are the perfect last-minute side—ready from prep to table in about 20 minutes. As a bonus, they can be turned into a silky pan sauce with a couple of simple steps.
I’ve never been a big mushroom fan, but these rosemary-roasted mushrooms win people over every time. They’re simple, elegant, and fast—perfect for weeknights, barbecues, or holiday spreads. They’re also nutrient-dense; mushrooms are a good source of vitamin D and other beneficial compounds, which makes them an easy addition to a healthy meal plan.
This recipe was inspired by a client who asked for straightforward dishes she could make at home. The result is a one-pan roasted mushroom dish that’s ready in about 20 minutes and requires just a handful of ingredients.
These roasted mushrooms are a go-to side: the husband loves them with hearty mains while I enjoy a salad alongside. They’re a one-pan wonder, and if you roast them in an aluminum tray, cleanup is virtually effortless.
I use crimini mushrooms (baby portobellos) because they have a pleasant, earthy flavor that plays beautifully with rosemary’s piney notes. Feel free to use button mushrooms if that’s what you have on hand.
Roughly chop fresh rosemary and preheat the oven to the roast setting at 450°F.
Combine the mushrooms with one finely chopped shallot, four minced garlic cloves, salt and pepper to taste, a few drizzles of olive oil, about 1/4 cup white wine, and the chopped rosemary. Toss everything so the mushrooms are evenly coated, spread them in a single layer on a baking sheet or pan, and roast.
Ten minutes into roasting, give the pan a gentle shake so the mushrooms brown evenly. Roast another 5–7 minutes until they’re deeply browned and tender. Finish with a few sprigs of fresh rosemary for a festive touch.
Chef tip: For a simple pan sauce, place the roasting pan on the stove over medium heat (use a burner that fits the pan). Add a splash of white wine and scrape up the browned bits from the bottom—this is deglazing. Let the wine reduce by about half, then stir in a splash of half-and-half or heavy cream and simmer until slightly thickened. Spoon the sauce over the mushrooms, chicken, steak, or roasted vegetables.
Rosemary Oven Roasted Mushrooms
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- Author: Mila Furman
Total Time: 20 minutes
Yield: 2 servings 1x
Description
Quick, flavorful oven-roasted mushrooms finished with rosemary and garlic. Ready in about 20 minutes and easily transformed into a creamy wine pan sauce.
Ingredients
Scale
- 2 pounds mushrooms (crimini or button)
- 2 tbsp chopped fresh rosemary
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup white wine
- Salt and pepper, to taste
Instructions
- Preheat the oven to 450°F on the roast setting.
- In a large bowl, combine mushrooms, chopped shallot, minced garlic, rosemary, olive oil, white wine, and salt and pepper. Toss to coat evenly.
- Spread the mushrooms in a single layer on a baking sheet or roasting pan and place in the oven.
- After about 10 minutes, shake or stir the pan to promote even browning.
- Roast an additional 5–7 minutes, until the mushrooms are nicely browned and tender.
- Garnish with fresh rosemary before serving, if desired.
Notes
To make a quick cream sauce: after removing the mushrooms, place the roasting pan over medium heat on the stove. Add a splash of white wine and scrape up the browned bits. Reduce the wine by half, then add a splash of half-and-half or heavy cream and simmer until the sauce slightly thickens. Pour over mushrooms or use with chicken, steak, or roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Cuisine: French
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