My family delights in having a plate of flavorful Air Fryer Mushrooms as a side dish on our dinner table. These mushrooms are coated in a delightful garlic butter mixture and can be prepared in under 10 minutes from start to finish. This recipe is an ideal addition to any meal, even if it’s a spontaneous decision.
I enjoy using the air fryer in my kitchen for various dishes; it’s truly a versatile gadget. It proves especially convenient for quickly placing numerous side dishes and easy snacks on the table.
Duration:
- Prep: 5 mins
- Cook: 20 mins
- Total: 25 mins
Ingredients:
- 500g / 1lb button, Swiss brown, or cremini mushrooms OR 8 large (like portabello) mushrooms
- 50g / 3 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1/2 tsp each salt and pepper
Optional Finishing Flavour:
- 1 1/2 tbsp lemon juice
- 1 tsp fresh thyme leaves (parsley also good for color)
- Garlic Butter Roasted Mushrooms are not only delicious but also satisfying! They are easy to make and have a fantastic taste.
Instructions:
- Preheat the oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt, and pepper in a large bowl using a rubber spatula.
- Place evenly onto a baking dish and bake for 25 minutes without turning or tossing.
- Take out of the oven. Toss the mushrooms together onto one side of the tray, sprinkle with thyme and spritz with lemon, if using.
- Serve immediately!
How to Roast Large Mushrooms (e.g., Portabello):
- Place mushrooms cap side down (stems facing up) in a medium baking dish (so they are kind of snug – they shrink).
- After spooning 1 tsp of butter over each mushroom, gently drizzle or brush the remaining butter over the edges.
- Sprinkle salt and pepper on top and drizzle with olive oil.
- Roast without turning for 20 minutes (tender yet slightly firm) or 25 minutes (tender). Juices will be accumulating in the mushroom caps and in the pan.
- Squeeze over a bit of lemon juice, sprinkle with thyme. Drizzle with pan juices and serve the mushrooms (read notes for serving ideas).
Recipe Notes:
- Serving suggestions: Pictured in the post with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It’s also delightful with mashed potato or anything else to soak up all those juices (even low-carb Creamy Mashed Cauliflower!).
- It doesn’t make enough sauce to coat pasta, although you could use a small serving of pasta.
