Name: Garlic Butter Roasted Mushrooms in Cap
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb cremini or button mushroom caps, stems removed; 1 tbsp dry white wine (optional); 1 tbsp extra virgin olive oil; 1 tbsp fresh parsley, chopped; 1 tsp fresh lemon juice; 1 tsp fresh thyme (or ½ tsp dried); 2 tbsp grated Parmesan (optional); 3 cloves garlic, minced; 3 tbsp unsalted butter, melted; Salt and pepper to taste

Garlic Butter Roasted Mushrooms in Cap are tender mushroom caps baked in a rich, garlicky butter sauce with fresh herbs. This vegetarian, gluten-free side or appetizer is bursting with umami and ready in under 30 minutes.

Why You’ll Love This Recipe

Garlic Butter Roasted Mushrooms in Cap is a simple yet irresistible dish that elevates humble mushroom caps into a gourmet experience. The combination of juicy, earthy mushrooms and a luscious garlic butter sauce infused with fresh herbs creates a savory, melt-in-your-mouth treat that’s perfect for any occasion. Ready in under 30 minutes, this vegetarian, gluten-free recipe is ideal for busy weeknights, dinner parties, or as a flavorful appetizer. It’s budget-friendly, easy to customize with spices or cheeses, and pairs beautifully with steak, pasta, or crusty bread. The rich umami and aromatic garlic make these mushrooms a crowd-pleaser, delivering restaurant-quality flavor with minimal effort.

Recipe Tips and Tricks

Choose Uniform Caps: Medium-sized caps ensure even cooking and perfect portions.
Clean Gently: Use a damp cloth to avoid waterlogging mushrooms.
Melt Butter Slowly: Prevents burning and blends garlic flavor evenly.
Don’t Overcrowd: Space caps on baking sheet for even roasting.
Taste Butter Sauce: Adjust salt or garlic for perfect balance.
Use Fresh Herbs: Maximize aroma; dried herbs work but use less.
Check Doneness: Mushrooms should be tender but not shriveled.
Baste with Juices: Spoon pan juices over caps for extra flavor.

Yield: 4 Servings

Garlic Butter Roasted Mushrooms in Cap

Tender mushroom caps roasted in rich garlic butter with herbs.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

1 lb cremini or button mushroom caps, stems removed
1 tbsp dry white wine (optional)
1 tbsp extra virgin olive oil
1 tbsp fresh parsley, chopped
1 tsp fresh lemon juice
1 tsp fresh thyme (or ½ tsp dried)
2 tbsp grated Parmesan (optional)
3 cloves garlic, minced
3 tbsp unsalted butter, melted
Salt and pepper to taste

Instructions

Prep Mushrooms: Gently clean mushroom caps with a damp cloth; remove stems to create a cavity.
Preheat Oven: Set oven to 400°F; line a baking sheet with parchment for easy cleanup.
Make Garlic Butter: Melt butter in a small bowl; whisk in garlic, thyme, lemon juice, and white wine (if using).
Toss Mushrooms: Place caps in a bowl; drizzle with olive oil, salt, and pepper, and toss gently.
Arrange Caps: Place caps gill-side up on baking sheet, ensuring they don’t touch for even roasting.
Spoon Butter: Spoon garlic butter sauce evenly into each mushroom cap for maximum flavor.
Add Parmesan (Optional): Sprinkle Parmesan over caps for a nutty, golden topping, if desired.
Roast: Bake for 12-15 minutes until mushrooms are tender and slightly golden, checking halfway.
Baste: Spoon any pan juices over mushrooms for extra richness and flavor.
Serve: Garnish with parsley; serve warm as a side, appetizer, or over toast with a salad.

Notes

Use medium-sized caps for bite-sized portions and even cooking.
Baste with pan juices to enhance flavor and keep mushrooms juicy.
Perfect as a side for meats, topping for grains, or party appetizer.
Serve immediately for best texture; avoid overcooking to prevent shrinkage.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 149Total Fat 11gSaturated Fat 7gUnsaturated Fat 5gCholesterol 29mgSodium 226mgCarbohydrates 8gFiber 3gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushroom Caps (1 lb): Cremini or button, stems removed; uniform for even baking.
Butter (3 tbsp): Unsalted for control; vegan butter for plant-based option.
Garlic (3 cloves, minced): Fresh for bold aroma; powder (¾ tsp) as substitute.
Parsley (1 tbsp, fresh, chopped): Bright garnish; chives or cilantro as alternatives.
Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary or oregano as options.
Olive Oil (1 tbsp): Extra virgin for drizzling; enhances browning.
Lemon Juice (1 tsp, fresh): Adds subtle brightness; white wine vinegar as substitute.
Salt and Pepper (to taste): Enhances umami; season post-roasting.
Parmesan (2 tbsp, grated, optional): Nutty topping; omit for vegan.
White Wine (1 tbsp, optional): Dry for depth; broth if alcohol-free.

Variations and Substitutions

Vegan: Use vegan butter and skip Parmesan; nutritional yeast for cheesy flavor.
Gluten-Free: Naturally GF; ensure wine or broth is compliant.
Mushroom Swap: Try baby bella or shiitake caps for richer flavor.
Spicy Kick: Add ¼ tsp red pepper flakes or chili oil to butter.
Herb Swap: Use rosemary, sage, or dill instead of thyme.
Cheesy Twist: Top with mozzarella or Pecorino before baking.
Nutty Crunch: Sprinkle with toasted pine nuts or almonds.
Creamy Option: Add 1 tbsp cream to butter sauce for richness.