Jamie Oliver–Style Garlic Butter Roasted Mushrooms

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Just because mushrooms look simple doesn’t mean you can’t mess them up. To get real flavour, you want moisture gone so they brown, not steam. Use button, cremini or portobello mushrooms, roast them hot, then finish with garlic butter, thyme or rosemary for glossy, deeply savoury results.

These Jamie Oliver–style garlic butter roasted mushrooms are vegetarian, keto-friendly, and work beautifully as a side, topping for steak, folded through risotto, or piled onto toast.

This recipe is inspired by Jamie Oliver’s cooking style and techniques. It is not an official Jamie Oliver recipe.

Quick Jamie Oliver Garlic Butter Roasted Mushrooms Recipe Summary

Roast mushrooms at 220°C / 425°F in a single layer to drive off moisture and concentrate flavour. Add garlic butter near the end so the garlic doesn’t burn, then finish with herbs and salt for golden, juicy mushrooms.

Servings: 3–4

Prep time: 10 minutes

Cook time: 18–25 minutes

Total time: 30–35 minutes

Diet: Vegetarian, Keto-friendly

• 500 g mushrooms (button, cremini, or 3 medium portobello caps)
• 40–50 g unsalted butter (3–4 tbsp)
• 3 garlic cloves, crushed
• 2–3 sprigs thyme or 1 rosemary sprig
• 2 tbsp olive oil
• ¾–1 tsp coarse sea salt
• Freshly ground black pepper
• Optional: lemon juice or sherry vinegar

1. Preheat the oven to 220°C / 425°F and heat a large rimmed baking tray.
2. Clean mushrooms with a damp cloth and pat dry. Halve larger mushrooms.
3. Toss mushrooms with olive oil, salt, and pepper and spread in a single layer.
4. Roast for 12–18 minutes (button/cremini) or 18–25 minutes (portobello), turning once.
5. Gently melt butter with garlic and herbs over low heat.
6. Pour garlic butter over mushrooms and return to the oven for 3–5 minutes.
7. Finish with herbs, flaky salt, and a squeeze of lemon if using.

Why you’ll make this again: This recipe uses high heat and late-stage garlic butter to create restaurant-quality mushrooms with minimal effort. It’s reliable, fast, and works across vegetarian, keto, and flexitarian meals.

Calories: ~180 kcal

Fat: ~14 g

Carbohydrates: ~7 g

Fiber: ~2 g

Protein: ~4 g

At its heart, this dish is about turning simple ingredients into something deeply satisfying. Whether you call them garlic butter mushrooms, roasted garlic butter mushrooms, or baked garlicky mushrooms, the process stays reassuringly simple and easy to make. Start with about 1 lb button or cremini mushrooms (lb button or cremini mushrooms both work equally well), take a moment to prepare the mushrooms, gently peel the mushrooms if needed, and arrange the mushrooms before roasting so they cook evenly.

Spread the mushrooms out on a prepared baking sheet, sit the mushrooms stalk side up, then drizzle lightly with oil so they roast rather than steam. For a more refined flavour, pick out 12 perfect garlic slices and a few sage leaves for later, keeping the reserved garlic and sage aside so they don’t burn. You can also use minced garlic if you prefer a more rustic, fully garlicky finish.

Once you roast the mushrooms, the kitchen fills with that unmistakably garlicky aroma. This method works just as well for air fryer garlic butter roasted mushrooms or fryer garlic butter roasted mushrooms if you’re short on time. Finish the dish with perfect garlic slices and sage, a little lemon juice to brighten the richness, and, if you like, a splash of wine to lift the flavours.

The result is a delicious, deeply savoury plate that fits comfortably into cuisine végétarienne, works as a side or topping, and proves that careful prep and high heat are all you need to turn humble mushrooms into something memorable.