Garlic Butter Roasted Mushrooms are golden, juicy, and packed with rich savory flavor, finished with a bright touch of lemon and fresh thyme.

500 g mushrooms

50 g unsalted butter, melted

1 tablespoon olive oil

2 garlic cloves, finely minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 tablespoons lemon juice

1 teaspoon fresh thyme leaves

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Preheat the oven to 220°C / 450°F.
In a large bowl, toss the mushrooms with melted butter, olive oil, minced garlic, salt, and black pepper until well coated.
Spread the mushrooms in a single layer on a baking tray.
Roast for 20 to 25 minutes without stirring until golden and browned.
Remove from the oven, drizzle with lemon juice, sprinkle with fresh thyme, toss gently, and serve immediately.

Add a pinch of chili flakes for a spicy kick.

Sprinkle grated Parmesan after roasting for extra richness.

Swap thyme with rosemary or parsley for variation.

Add a splash of balsamic vinegar for deeper flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet or oven to restore texture.

Use any mushroom variety such as button, cremini, or mixed mushrooms.