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Roasted Mushroom Recipes

SIMPLE ROASTED MUSHROOMS

Ingredients
1 pound white mushrooms, washed and halved if small, quartered if medium, cut into sixths if large
2 tablespoons olive oil
Salt
Ground black pepper
Instructions

    • Adjust oven rack to lowest position and heat oven to 450 degrees.

    • Toss mushrooms with olive oil and salt and pepper to taste in medium bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll pan. Roast until released juices have nearly evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes. Remove pan from oven and turn mushrooms with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushrooms are brown all over, about 5 to 10 minutes longer. Serve.


ROASTED MUSHROOMS WITH GARLIC, OLIVES, AND THYME

Instructions

  • Follow recipe for Simple Roasted Mushrooms. While mushrooms roast, mix 1 minced small garlic clove, 1 tablespoon minced fresh thyme leaves, and 12 pitted, coarsely chopped brine-cured black olives in a medium bowl. Add roasted mushrooms to bowl along with 1 tablespoon balsamic vinegar; toss to coat. Serve warm or at room temperature.

 

ROASTED MUSHROOMS WITH WARM SPICES

Instructions

    • Follow recipe for Simple Roasted Mushrooms. While mushrooms roast, mix 1 teaspoon paprika, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon minced garlic, 1/4 teaspoon ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a medium bowl. After the first 15 minutes of roasting, remove mushrooms from oven, add to spice mixture, and toss to coat. Return mushrooms to roasting pan in a single layer. Continue to roast on bottom rack 5 minutes longer. Return mushrooms to bowl; add 1 1/2 tablespoons lemon juice and toss to coat. Serve warm or at room temperature.
       

ROASTED MUSHROOM CAPS

Ingredients
24 large mushrooms, stems and caps separated and washed
2 tablespoons olive oil
Salt
Ground black pepper
Instructions

    • Adjust oven rack to lowest position and heat oven to 450 degrees.

    • Toss mushroom caps and stems, olive oil, and salt and pepper to taste in medium bowl. Arrange caps, gill side down, in a single layer on a large low-sided roasting pan or jelly-roll pan with stems placed alongside. Roast until mushrooms have released some juice and are brown around edges facing the pan, 12 to 15 minutes. Remove pan from oven and turn caps over with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushroom caps and stems are brown all over, about 5 to 10 minutes longer. Use for the filling below or any other filling of your choice.

 

 

 

 

MUSHROOMS STUFFED WITH BACON, SPINACH, AND BLUE CHEESE

Ingredients
1 recipe Roasted Mushrooms Caps (see above)
6 ounces (about 6 slices) bacon, cut crosswise into 1/4 inch strips
1/2 medium red onion, minced
1 large garlic clove, minced
6 ounces spinach, stems removed, washed thoroughly and chopped coarse
1/4 cup plain dried bread crumbs
3 tablespoons ricotta cheese
2 ounces blue cheese, crumbled
Salt and ground black pepper
Instructions

    • Follow recipe for Roasted Mushroom Caps, adjusting oven rack to center position and leaving oven temperature at 450 degrees. With cooked mushroom caps still on roasting pan, remove cooked stems and set aside.

    • Meanwhile, fry bacon in a large skillet over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels; discard all but 1 tablespoon of drippings. Add onion; cook until soft, 6 to 8 minutes. Add garlic; cook about 1 minute longer. Add spinach; cook until wilted, about 2 minutes. Transfer spinach mixture to large bowl; let cool for 10 minutes.

    • Transfer spinach mixture to food processor, along with bread crumbs, ricotta, one ounce blue cheese, and roasted mushroom stems; process to a chunky puree, scraping down the sides of the processor at least once to ensure an even texture. Return spinach mixture to large mixing bowl; stir in bacon bits. Fill each mushroom cap with a heaping teaspoon of filling; top each with a portion of remaining blue cheese.

    • Roast stuffed mushrooms until cheese is melted and filling is hot throughout, about 8 minutes. Serve warm.