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Roasted Lemon Garlic Mushrooms

Roasted Lemon Garlic Mushrooms

Hello there!

Today’s recipe is a super easy side dish that’s perfect to serve alongside your holiday (or everyday) meals.

This mushroom dish uses less than ten ingredients and takes very little time to prepare, but the outcome is full of delightful flavors that are savory, citrusy, and bright.

I hope you enjoy this recipe for Roasted Lemon Garlic Mushrooms!

What’s in this tasty side dish?

  • Cremini mushrooms, which are also sometimes spelled crimini or called baby bella mushrooms.
    • They are meaty in texture and savory in flavor. They are like white button mushrooms, but have richer and earthier notes.
  • Garlic cloves and fresh rosemary: Both have a pungent and distinctive sharp flavor.
    • These two ingredients compliment the mushrooms so well.
    • Garlic will mellow and sweeten in flavor as it cooks.
    • Rosemary has a piney aroma and earthy notes.
A bowl of fresh cremini mushrooms surrounded by fresh rosemary, garlic, and lemon.
  • Fresh lemon juice and zest: Adds the satisfying acidity to brighten the dish.
  • Extra virgin olive oil: It binds the ingredients together, encourages extra browning, and roasty flavors.
  • Salt and pepper: I like to use sea salt and fresh cracked black pepper. They enhance all the other ingredients.

How do you make this mushroom recipe?

(Full ingredient amounts and instructions available in the recipe card down below)

A bowl of sliced cremini mushrooms with garlic, lemon juice and zest, rosemary, and olive oil.

Combine together the mushrooms, garlic, olive oil, rosemary, lemon juice, lemon zest, salt and pepper in a bowl.

Prep Tips:

  • For the rosemary: Pinch the woody stem with your fingers and slide down the stem to remove the needle-like leaves before mincing with a sharp knife.
  • For the lemon juice and zest: Always roll the lemon against a flat surface before slicing the lemon in half to juice. Then zest the yellow skin.
Sliced mushrooms with rosemary and garlic spread on a baking sheet.

Spread the mushrooms onto a large baking sheet lined with parchment paper in a single layer.

Roasted lemon garlic mushrooms on a parchment paper lined baking sheet.

Roast for 20-25 minutes, until the mushrooms are tender. Best served right away. Enjoy!

A closeup of a gold fork holding slices of roasted lemon garlic mushrooms.

Here are four more quick and easy side dish recipes!

A blue and white bowl filled with roasted lemon garlic mushroom with a sprig of rosemary on top.

In all, these roasted lemon garlic mushrooms are:

  • Delicious: These mushrooms are savory and flavorful from the herby rosemary, pungent garlic, and bright lemon.
  • Simple to make: Just a handful of ingredients and a few steps to make this easy side dish.
  • Scalable: This recipe is easy to double or more to make as much as you want. You might need another baking sheet to fit it all.
  • Vegan and gluten-free too.
A bowl of roasted lemon garlic mushroom with a fork holding more roasted mushrooms on the side.

Did you make this easy mushroom recipe? Leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!

Roasted Lemon Garlic Mushrooms

Roasted Lemon Garlic Mushrooms

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Loaded with bright, earthy flavours. Roasting makes all the difference for these lemon garlic mushrooms in this super simple side dish recipe.

Ingredients

  • 1 lb. cremini mushrooms (aka baby bellas), cleaned and sliced
  • 3 garlic cloves, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, minced
  • ½ lemon, juice
  • ½ lemon, zest
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine together the mushrooms, garlic, olive oil, rosemary, lemon juice, lemon zest, salt and pepper.
  3. Spread the mushrooms onto the baking sheet in a single layer (a little overlap is okay).
  4. Roast for 20-25 minutes, until the mushrooms are tender. Taste for additional salt and pepper. Best served immediately.

Notes

Nutritional calories represent one serving for a total of four servings.

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 82mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g

Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.

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kristin

Saturday 15th of August 2020

tried this recipe and it came out really good. I put the mushrooms on top of ricotta toast and it was delicious!

Marie | Yay! for Food

Saturday 15th of August 2020

That sounds so tasty! Thank you Kristin!

Amanda Mason

Friday 22nd of November 2019

These are delicious and pair perfect with steak! Loving the seasonings...the lemon juice is a great add!. Thanks for a great recipe!

Marie | Yay! for Food

Friday 22nd of November 2019

I totally agree. It would be perfect with steak. Thanks Amanda!

Rebecca Blackwell

Friday 22nd of November 2019

I've never met a mushroom dish I didn't love, but I've never made mushrooms quite like this before - with them spread out on a baking dish. Usually, I get that gorgeous caramelization from frying them in a pan, but this is SO much easier! Thank you so much for a fabulous recipe and great technique!

Marie | Yay! for Food

Friday 22nd of November 2019

Thanks so much Rebecca! I love using the baking method for cooking up mushrooms.

kita

Monday 18th of November 2019

I have never oven roasted mushrooms before. I can't wait to try this.

Marie | Yay! for Food

Tuesday 19th of November 2019

It's really delish! Give it a try!

mimi rippee

Saturday 9th of November 2019

These look fabulous! I guess I thought they were going to be whole mushroooms, but I like the sliced version much better!

Marie | Yay! for Food

Sunday 10th of November 2019

Thanks Mimi! I prefer roasted sliced mushrooms over whole ones any day!

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