Honey and Garlic Roasted Mushrooms Recipe

I’ve roasted tender mushrooms in a savory-sweet honey garlic glaze that’s caramelized to perfection. These mushrooms are deeply flavorful, slightly sticky, and make a delicious side dish, appetizer, or topping for just about anything.

Why You’ll Love This Recipe

I love this dish because it transforms simple mushrooms into something bold and addictive. The garlic brings depth, the honey adds a subtle sweetness, and roasting intensifies everything. It’s an easy recipe with big results, whether I serve it with steak, rice, or on toast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole mushrooms (button or cremini)

• olive oil

• garlic, minced

• honey

• soy sauce or tamari

• fresh thyme or rosemary (optional)

• salt and pepper

• chopped parsley for garnish (optional)

directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I clean the mushrooms with a damp cloth and trim the stems if needed.

3. In a bowl, I whisk together olive oil, honey, soy sauce, garlic, salt, pepper, and herbs if using.

4. I toss the mushrooms in the mixture until well coated, then spread them out in a single layer on the baking sheet.

5. I roast for 20–25 minutes, stirring once halfway through, until the mushrooms are tender and caramelized.

6. I finish with a sprinkle of fresh parsley and serve warm.

Servings and timing

• Servings: Makes 4 servings

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• I add a splash of balsamic vinegar for tang.

• I toss in red chili flakes for a bit of heat.

• I use maple syrup instead of honey for a different sweetness.

• I roast with sliced onions or bell peppers for a fuller dish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or oven to revive the texture. I avoid microwaving if I want them to stay slightly crisp around the edges.

FAQs

Can I use large mushrooms?

Yes, I use portobellos or quarter larger mushrooms to keep sizes consistent for even roasting.

Do I need to marinate the mushrooms?

Not necessary—tossing them in the sauce before roasting gives plenty of flavor.

Can I make this ahead of time?

Yes, I roast them a few hours ahead and reheat in the oven just before serving.

Is this recipe vegan?

I use maple syrup or agave instead of honey to make it vegan-friendly.

What dishes pair well with these mushrooms?

I serve them with grilled meats, pasta, rice bowls, or even pile them on toasted bread as a snack.

Conclusion

These honey and garlic roasted mushrooms are one of my favorite easy sides—packed with flavor, beautifully caramelized, and versatile enough to go with nearly any meal. Whether I serve them at a dinner party or for a simple weeknight dish, they always disappear fast.