Healthy/ Quick and Easy/ Sides and Salads

Smoky Roasted Mushrooms

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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.

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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.

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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.

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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.

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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!

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Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

Smoky Roasted Mushrooms


  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4

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

  1. Toss mushrooms in olive oil and salt and pepper until fully coated
  2. Spread on a baking sheet and roast at 425 degrees F for 30-35 minutes until tender and browned, stirring a couple of times
  3. Over medium high heat, melt butter and saute garlic until fragrant
  4. Add smoked paprika and 1/2 tablespoon parsley and stir to mix
  5. Toss butter mixture with the mushrooms
  6. Dish and serve hot topped with remaining parsley

Notes

Adapted from Food Network

Smoky roasted mushrooms makes a great side dish to any pot roast or steak. Doused in a garlic butter sauce and seasoned with smoked paprika and parsley.

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18 Comments

  • Reply
    Nagi {RecipeTin Eats}
    October 6, 2014 at 5:54 PM

    It 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!!

    • Reply
      The Cooking Jar
      October 9, 2014 at 2:26 PM

      I 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 🙂

  • Reply
    Thalia @ butter and brioche
    October 8, 2014 at 11:02 PM

    These 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!

    • Reply
      The Cooking Jar
      October 9, 2014 at 2:32 PM

      You’re very welcome, Thalia! They’re very juicy!

  • Reply
    Maggie | Omnivore's Cookbook
    October 13, 2014 at 10:18 AM

    I love love love mushrooms! Those are simple and delicious, my favorite side dish for any dish! 🙂

    • Reply
      The Cooking Jar
      October 13, 2014 at 3:01 PM

      Mushrooms are my fave! Probably love Portobello most of all 🙂

  • Reply
    Caden O'Brien
    February 17, 2015 at 5:53 PM

    I’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!

    • Reply
      The Cooking Jar
      February 19, 2015 at 3:28 PM

      Yes, that would be the garlic! Looove garlic. And that’s a great idea for a finisher, Caden 🙂 Happy cooking!

  • Reply
    Dewi
    June 19, 2015 at 12:41 AM

    wuhu! What a nice recipe! Thanks

    • Reply
      The Cooking Jar
      June 19, 2015 at 1:59 PM

      You’re welcome! Thanks for cooking it!

  • Reply
    Vero
    August 3, 2016 at 1:54 PM

    Thank-you Farah! I love mushrooms too 🙂 I would never have thought of the smokes paprika, sounds great.

    • Reply
      The Cooking Jar
      August 9, 2016 at 5:34 PM

      I 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!

  • Reply
    Kasia
    October 16, 2016 at 7:50 PM

    These 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!

    • Reply
      The Cooking Jar
      October 26, 2016 at 4:15 PM

      You’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.

  • Reply
    Caden O'Brien
    October 26, 2016 at 8:18 PM

    This is one of your LEAST POPULAR recipes?? Unbelievable!

  • Reply
    Caden O'Brien
    November 4, 2016 at 7:11 PM

    Well, 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!

    • Reply
      The Cooking Jar
      November 10, 2016 at 1:51 PM

      It’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 🙂

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