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Roasted Mushrooms with Thyme & Butter – 1o Minutes Prep

30 mins Cook
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Here’s a simple but particularly tasty way to prepare roasted mushrooms (also referred to as area mushrooms or “BBQ mushrooms”). The attraction lies in how the herb butter soaks deeply into the mushrooms, and inside the sliced inexperienced onions that lend a distinct flavour and attractive emerald coloration to the dark, roasted mushrooms.

I love making mushrooms in various ways We always eat mushrooms with burgers and pastas.

You can also try my recipe of Roasted Vegetables.

This recipe is right for serving mushrooms because the centrepiece of a meatless meal, or as a starter for dinner!

Roasted Mushrooms
Roasted Mushrooms with Thyme & Butter - 1o Minutes Prep

Roasted mushrooms:

Everybody loves mushrooms, and this low-effort recipe for serving chunky portobellos makes a terrific vegetable facet to accompany any quantity of dishes, like sizzling steaks, Sticky Grilled hen and Garlic Prawns. With their beefy texture and crowned with this flavoursome melted butter, they’re also considerable and exciting enough to famous person as a first-rate course for vegetarians or omnivores alike.

Herbs carry perfume and color, whilst the green onions add another layer of interest to the flavor and steps faraway from the same old garlic-and-butter routine.

How properly does this appearance!!! (That’s a rhetorical query, by the way…

What you need for these roasted Mushrooms

Here’s all you need to make these roasted Flat Mushrooms:

  • Huge mushrooms – Any large mushrooms which can be round 10cm /four″ or large in diameter are best for this recipe. You simply want mushrooms massive sufficient so that you can slather the cups with the green onion and herb butter. And don’t forget, they’ll shrink a truthful bit when cooked!
    You’ll discover them offered labelled with numerous names here in Australia. Flat mushrooms, subject mushrooms, BBQ mushrooms, portobello mushrooms. just cross by way of length!
  • Butter – Softened, so we will blend inside the herbs.
  • Thyme and parsley – The herbs of preference right here. Thyme, because thyme loves mushrooms, and parsley for freshness.
  • Inexperienced onions / shallots – called scallions in the US, this provides a colourful splash of inexperienced as well as fresh allium goodness. The onions stand in for delicious-but-a-little-predictable garlic, for some thing a bit different. (Of direction, feel loose to also add garlic – it virtually received’t harm!)

How to make Roasted Mushrooms

It could not be quicker or easier – 3 easy steps!

  1. Mix softened butter with green onions and herbs;
  2. Slather onto mushrooms; and
  3. Roast 25 minutes until cooked through. That’s it!

Satisfying and yet so simple. We need more recipes like this in the world!

So, what do you think? How will you serve these – as a main or as a side?

Roasted Mushrooms with Thyme & Butter

Roasted Mushrooms with Thyme & Butter

Here’s a simple but particularly tasty way to prepare roasted mushrooms (also referred to as area mushrooms or “BBQ mushrooms”). The attraction lies in how the herb butter soaks deeply into the mushrooms, and inside the sliced inexperienced onions that lend a distinct flavour and attractive emerald coloration to the dark, roasted mushrooms.
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 8 large mushrooms (flat, portobello, “BBQ”)

  • HERB & amp; Thyme BUTTER:

  • 100g / 7 tbsp unsalted butter , softened

  • 1 cup green onion (US:scallions), thinly sliced

  • 1/3 cup parsley , finely chopped

  • 1 tbsp fresh thyme leaves (sub 1 tsp dried)

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  • 3 tbsp chopped scallions

  • 1 dozen thyme stalks


Smooth mushrooms: See note 1.
Preheat oven to 2 hundred°C / 390°F (180°C fan).
Blend butter: mix the Herb & green Onion Butter ingredients collectively in a medium bowl.
Smear mushrooms: place mushrooms gills aspect up on a big tray. Smear the butter blend over the mushroom surfaces. cover with foil (preserves inexperienced coloration of herbs).
Bake: Bake 25 mins, until mushrooms are gentle.
Serve! arrange on a platter, inclusive of all butter and juices on tray. Scatter with thyme stalks and extra scallions over the mushrooms (for a sparkling touch), and serve.


1. Mushrooms – Use any type of large mushrooms. If they are much smaller than specified, use more. The idea here is just to use large mushrooms big enough to hold the butter! How to clean mushrooms – Clean mushrooms by removing dirt using a cloth or paper towel. If you’re going all out or need to get into the cracks and crevices, use a pastry brush! Though these days, grocery store mushrooms are sold pretty clean. It’s best not to wash with water because mushrooms are extremely porous and so if they absorb water, it can make them slimy or mushy. Should I remove mushroom gills? Mushroom gills are totally edible and I never remove them, unless I’m making specific types of stuffed mushrooms where I want to make room for more filling. Some people say they don’t like the flavour of the gills (eg dusty flavour), I’ve never experienced that. However, if you don’t like the gills, just remove them using a spoon. Cradle mushroom in one hand, gently work the tip of a spoon under the gills and scoop around – it will come off with little effort. The stem – If your mushroom has a very long stem, trim it so it’s the height of the edge of the mushroom, or snap it off (with fresh mushrooms, the stem will break off neatly). How to store mushrooms – Always store mushrooms in a breathable bag, such as a brown paper bag or wrapped in a tea towel. If you use plastic bags or containers, the mushrooms will sweat, the surface will go slimy and the shelf life of the mushrooms will be considerably shorter.
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