Raise your hand if you like mushrooms. Me too! One of my favorite burgers is the swiss Portobello mushroom burger on some sourdough. Over the years, I’ve sneakily snuck some of my love for mushrooms onto the blog. My earliest was probably with oyster sauce which, ignoring the utterly crappy picture is incredible yummy. It’s also when I figured out that mushroom tend to shrink down tremendously in size once it releases its juices. Which would account for the teeny tiny underwhelming amount of mushrooms on that salad plate. I’ve since learned.
And I’ve discovered along the way that mushrooms are fun to stuff and call an Au Gratin or a pizza.
But back to the size issue, next time you’re at the grocery store and those mushrooms are looking like way too much for two people and you’re thinking “Oh wow, this is way too much for us”… it’s not! It’s even not too much of a stretch to say that one person can eat a whole pound by themselves (ahem). But for this recipe, I’ve allotted two pounds for four people just for the sake of moderation.
But seriously, it can’t get any easier making a side dish than this. It’s literally pour in some olive oil, season with salt and pepper and pop in the oven. Then melt some butter, add some garlic, smoked paprika, parsley and toss again once it’s out of the oven. That smoked paprika really gives it a nice woody taste and kind of smells like BBQ. And you’re done.
It’s very smoky too. And seriously low on calories. Look at the nutritional label. I was kinda shocked at how low it was even with the butter.
And as for pairings, I think it’ll go great with a slow cooker pot roast or for steak night. If you want more flavor, toss in whatever extra herbs you want or stuff like garlic salt. This recipe is a blank canvas, good on it’s own but also very, very amenable to being made more awesome!
PrintSmoky Roasted Mushrooms
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
- 2 lb. whole mixed mushrooms
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon smoked paprika
- 1 tablespoon parsley, divided
Instructions
- Toss mushrooms in olive oil and salt and pepper until fully coated
- Spread on a baking sheet and roast at 425 degrees F for 30-35 minutes until tender and browned, stirring a couple of times
- Over medium high heat, melt butter and saute garlic until fragrant
- Add smoked paprika and 1/2 tablespoon parsley and stir to mix
- Toss butter mixture with the mushrooms
- Dish and serve hot topped with remaining parsley
Notes
Adapted from Food Network
- Prep Time: 5 mins
- Cook Time: 30 mins
♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.
18 Comments
Caden O'Brien
November 4, 2016 at 7:11 PMWell, maybe not a lot of mushroom lovers on PINTEREST! I don’t do Pinterest, but if I did I would have pinned it. 🙂
Maybe people don’t know what smoked paprika is or where to find it? It’s a Spanish ingredient that isn’t available everywhere. I have a couple local markets that sell it here in the Mid-west (Cost Plus/World Market is one that I think is national) and I have a jar that’s made by McCormick’s that I got at Kroger (but that one’s less reliable). Viva la pimenton!
The Cooking Jar
November 10, 2016 at 1:51 PMIt’s possible. I had no problems finding it at a Super Target so I figured it would be easily available at regular grocery stores! I kinda base my ingredient availability on that. If you can find it at a Target or Walmart, anyone can get it anywhere 🙂
Caden O'Brien
October 26, 2016 at 8:18 PMThis is one of your LEAST POPULAR recipes?? Unbelievable!
The Cooking Jar
November 4, 2016 at 6:47 PMNot a lot of mushroom lovers I guess? It’s such a pity. But yeah, this recipe barely has 1k pins. My most popular is sitting at 688k pins on Pinterest.
http://thecookingjar.com/honey-garlic-shrimp-skillet/
Kasia
October 16, 2016 at 7:50 PMThese mushrooms are super delicious and super easy to make. Made these as a side dish for thanksgiving last week (Canuck over here) and they disappeared quickly. I also got tons of compliments on them. Made them again tonight and hubby and I devoured them quickly. Thanks for the recipe!
The Cooking Jar
October 26, 2016 at 4:15 PMYou’re welcome, Kasia! I’m glad it made a good Thanksgiving side for you. And thanks for trying out one of my less popular recipes, always happy when they get some love.
Vero
August 3, 2016 at 1:54 PMThank-you Farah! I love mushrooms too 🙂 I would never have thought of the smokes paprika, sounds great.
★★★★★
The Cooking Jar
August 9, 2016 at 5:34 PMI kid you not, I LOVE smoked paprika. It’s the one bottle of spice that goes out faster than the rest in my arsenal of spices!
Dewi
June 19, 2015 at 12:41 AMwuhu! What a nice recipe! Thanks
★★★★
The Cooking Jar
June 19, 2015 at 1:59 PMYou’re welcome! Thanks for cooking it!
Caden O'Brien
February 17, 2015 at 5:53 PMI’m a mushroom junkie, so definitely going to try this! What are the little yellowish chunks sprinkled on the mushrooms? Looks like chopped garlic, which I’m definitely going to add when I make it. And it would probably be killer with a lemon or balsamic vinegar spritz to finish… 🙂 Thanks for a great recipe!
★★★★★
The Cooking Jar
February 19, 2015 at 3:28 PMYes, that would be the garlic! Looove garlic. And that’s a great idea for a finisher, Caden 🙂 Happy cooking!
Maggie | Omnivore's Cookbook
October 13, 2014 at 10:18 AMI love love love mushrooms! Those are simple and delicious, my favorite side dish for any dish! 🙂
The Cooking Jar
October 13, 2014 at 3:01 PMMushrooms are my fave! Probably love Portobello most of all 🙂
Thalia @ butter and brioche
October 8, 2014 at 11:02 PMThese smoky mushrooms are definitely perfect for me to recreate for my Vegetarian household during the week. They look totally delicious and jam packed full of yummy flavour. Great recipe Farah!
The Cooking Jar
October 9, 2014 at 2:32 PMYou’re very welcome, Thalia! They’re very juicy!
Nagi {RecipeTin Eats}
October 6, 2014 at 5:54 PMIt actually always amazes me how smoky a flavour you can get from smoked paprika. Never thought to try it on mushrooms though. I love that this dish is so simple. I actually think I could make a meal out of this just with some garlic rubbed toast on the side, smash or chop up the mushrooms a bit then pile it on the bread. Thanks for sharing this!!
★★★★★
The Cooking Jar
October 9, 2014 at 2:26 PMI love how this recipe is so versatile! I was thinking of chopping it up some and adding some Swiss cheese to have with toasted bread too 🙂