Roasted Wild (and-not-so-wild) Mushrooms

You’ll likely be surprised at the huge amount of mushrooms in this recipe, but since mushrooms are mostly water, they shrink a huge amount after they’ve been roasted. These make a tasty side dish, and they’re also great as a topping for pasta, omelets, and burgers. 

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Hands-on time: 15   |    Total time: 35   |    Makes: 4 Servings


Cutting Board
Sharp knife (adult needed)
Large rimmed baking sheet
Measuring Cup
Measuring spoons
Wooden spoon


1 pound assorted mushrooms (you can use a combination of button, white, shiitake, portobello, cremini, or oyster mushrooms)
1 tablespoon olive oil
1 clove garlic, peeled and minced or put through a garlic press
1 teaspoon salt
1⁄2 teaspoon black pepper


  1. Turn the oven on and set the heat to 400 degrees.
  2. Put the mushrooms on the baking sheet and add olive oil, garlic, salt, and pepper. Mix well with clean hands or the wooden spoon.
  3. Put the baking sheet in the oven. Roast until mushrooms are golden brown, 20-30 minutes. 
  4. Serve right away or cover and refrigerate up to overnight.