These rosemary oven roasted mushrooms are the perfect last minute side dish! Go from prep to dinner in 20 minutes! And as a bonus it can be turned into a luscious sauce with just a few easy tips.
Jump to Recipe I’m not a fan of mushrooms. Have I mentioned that enough times on this blog? But these sure do look pretty don’t they? Better than pretty…stupendously elegant no?
Despite my serious aversion to this funghi suckers, my clients and the hubs all love them! And considering how packed they are with vitamins and nutrients, it is a sin not to include them in an uber healthy meal plan that I create for my clients.
I had one client in particular that was deficient in vitamin D. Did you know shroomies are packed with vitamin D?!! Not to mention she loved the spongy suckers! So I had to create a new shroomy recipe every single week for her.
One of her only requests was: “Make it simple Mila, so one day I can make them too.” In fact to this day she tells me that her favorite recipes are my fast ones…so my dear…this is for you.
That’s how this recipe for the oven roasted mushrooms was born. It’s absurdly simple.
To this day it’s a go to side dish for parties, BBQ’s or just simply weeknight dinners. Roasted mushrooms for the hubs, salad for me and we are happy as clams! (yuck I hate clams too)
The beauty of these roasted mushrooms is that they are a one pan deal. And if you use one of those aluminum pans clean-up is even easier! Practically non-existent!
I used crimni mushrooms for this recipe, which are baby portobellos but I like saying crimini instead because it makes me sound more Italiano 🙂 I also like them because they have a bit of an earthier and more pleasant flavor. They go nicely combined with the earthy and piney rosemary.
Take your rosemary and chop it up roughly. Also, preheat your oven to the roast setting at 450-degrees.
Add in 1 whole chopped shallot, 4 minced garlic cloves, salt, pepper, a few drizzles of olive oil, some white wine and your rosemary. Toss it so it’s all good and covered and place in the oven. Shake them a bit 10 minutes into cooking.
And in another 5-7 minutes you will have these gorgeously browned and delicious shroomies! I like to add some fresh rosemary on top to make it look all pretty and festive!
Chef Tip: For a fun bonus! You can place this pan on the stove once you remove the mushrooms. Pour in some white wine in there and scrub up all the golden brown goodies from the bottom. This technique is called deglazing. Let the wine reduce by half. Pour in a few shots of half and half or heavy cream and you have an amazingly simple and delicious sauce to cover your shrooms, chicken, steak or anything else your heart desires!
Rosemary Oven Roasted Mushrooms
- 2 pounds mushrooms crimini or button will be fine
- 2 tbsp chopped rosemary
- 1 large shallot finely diced
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1/4 cup white wine
- salt and pepper to taste
- Preheat your oven to the roast setting at 450-degrees.
- Add in 1 whole chopped shallot, 4 minced garlic cloves, salt, pepper, a few drizzles of olive oil, some white wine and your rosemary.
- Toss it so it's all good and covered and place in the oven.
- Shake them a bit 10 minutes into cooking to ensure they get evenly browned up.
- In another 5-7 minutes you will have these gorgeously browned and delicious shroomies!
- I like to add some fresh rosemary on top to make it look all pretty and festive!