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

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


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

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

Kitchen Gear: 

Large rimmed baking sheet

Sharp knife (adult needed)

Cutting Board

Measuring Cup

Measuring spoons

Wooden spoon


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


1. Turn the oven on to BAKE and set it 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 to 30 minutes. 

4. Serve right away or cover and refrigerate up to overnight.