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Easy Garlic Butter Portobello Mushrooms Recipe

Easy Garlic Butter Portobello Mushrooms Recipe

Large portobello mushroom caps are roasted with garlic, butter, olive oil, and fresh herbs until tender and richly savory. Optional lemon juice and Parmesan add brightness and a salty finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 caps Large portobello mushroom caps, about 4-5 inches each
Garlic Butter Sauce
  • 4 tablespoons Unsalted butter, melted
  • 1 tablespoon Olive oil
  • 3-4 cloves Fresh garlic, finely minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1 tablespoon Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional
  • 2-3 tablespoons Grated Parmesan cheese, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with foil or parchment.
  2. Wipe the mushroom caps clean with a damp paper towel. Remove the stems and scrape out the dark gills with a spoon if desired.
  3. Combine the melted butter, olive oil, minced garlic, kosher salt, black pepper, and optional lemon juice in a small bowl.
  4. Brush the garlic-butter mixture over the tops and undersides of the mushroom caps. Arrange them gill-side up on the prepared baking sheet.
  5. Roast for 12-15 minutes, or up to 20 minutes for larger or especially thick mushrooms, until tender.
  6. Sprinkle with fresh parsley and optional Parmesan. Serve hot with the pan juices spooned over the caps.

Notes

Do not soak portobello mushrooms in water; wipe them clean instead. Space the caps apart so moisture can evaporate. For a stovetop method, heat the butter and olive oil in a large skillet over medium heat, cook the mushrooms gill-side down for 4-5 minutes, turn them over, add the garlic, and cook for another 4-6 minutes while basting.