Hey, my lambs! It’s Mariah Carey, kicking off the heels and sliding into my kitchen for Mariah’s Culinary Butterfly. Today, I’m bringing you something that’s got me all warm inside—Roasted Mushrooms. We’re talking juicy, golden mushrooms roasted up with garlic, herbs, and a little buttery love—simple as that, but so full of flavor it’ll knock your socks off. I started making these one lazy Sunday when I wanted something easy but tasty, and honey, they’ve been my little obsession ever since. Grab a seat—we’re roasting these step-by-step, and I’m spilling every bit of it.
I’ve always loved mushrooms—those earthy little bites that soak up whatever you throw at ‘em. This recipe hit me years back when I was chilling at home, fridge looking sparse, just some creminis and a stick of butter staring me down. Tossed ‘em in the oven with whatever I had—garlic, some herbs—and bam, it was like a hug from the inside out. It’s not fancy, but it’s got that Carey sparkle—quick enough for a busy day, good enough to feel special. Perfect as a side, a snack, or just me standing over the pan, sneaking bites.
We’re keeping this real—me and you, chopping, tossing, roasting, maybe burning our tongues ‘cause we can’t wait. Takes about 35 minutes, start to finish, and it’s pure comfort. Crank up Rainbow, grab your baking sheet, and let’s get into it, darling!
What You Need (For 4 of Us)
For the Roasted Mushrooms
- 1 ½ pounds mushrooms (cremini, button, or mix it up—your call)
- 3 tablespoons olive oil (good stuff, extra virgin)
- 1 teaspoon salt (kosher, always)
- ½ teaspoon black pepper (fresh-ground’s best)
- 1 teaspoon garlic powder (or 3 fresh cloves, minced)
- 2 tablespoons butter, melted (split it up)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (for the end)
- 1 lemon (just a squeeze, optional)
Gear
- Big baking sheet (rimmed, ‘cause juice happens)
- Mixing bowl (big enough to toss)
- Knife and cutting board
- Spatula or spoon
- Paper towels (for cleaning shrooms)
Step 1: Prep the Mushrooms
Alright, let’s get these babies ready. Dump your mushrooms on the counter—1 ½ pounds, whatever kind you grabbed. Creminis are my go-to; they’re meaty and brown up nice. Don’t wash ‘em with water—gets ‘em soggy and sad. Grab a damp paper towel and wipe the dirt off each one. Takes a minute, but it’s worth it. If they’re big, cut ‘em in half; if they’re small, leave ‘em whole—mix it up for texture.
Toss ‘em into a big mixing bowl—give yourself room to work. I used to skip this step and just throw ‘em on the pan, but they’d stick together like a bad hair day. Bowl’s better—trust me. First time I made these, I had dirt crunching in my teeth—learned quick to wipe ‘em good.
Mariah’s Tip: Trim the woody ends if they’re tough—keeps it all tender.
Step 2: Season ‘Em Up
Here’s where the flavor kicks in, honey. Drizzle 3 tablespoons olive oil over the mushrooms—get it all in there. Sprinkle on the salt, pepper, and garlic powder—rub it in with your hands, coat every shroom. If you’re using fresh garlic, mince it fine and toss it in—I love the punch, but powder’s easier when I’m lazy. Add 1 tablespoon melted butter—save the other for later—and the thyme and rosemary. Chop the herbs rough; I like seeing little green bits. Toss it all together ‘til everything’s slick and happy.
Smells so good already—garlic and herbs hitting the nose. I’ve burned my fingers rushing this part—melted butter’s hot, girl. One time, I dumped in too much salt—tasted like the ocean. Dial it back if you’re not sure; you can add more later.
Mariah’s Tip: Hands work better than a spoon—feel it, get it even.
Step 3: Roast ‘Em Golden
Heat your oven to 400°F—let it get good and hot. Spread the mushrooms out on a rimmed baking sheet—single layer, no piling, or they’ll steam instead of roast. I’ve made that mistake; soggy shrooms are a tragedy. Scrape every drop from the bowl—don’t waste the good stuff. Pop it in the oven, middle rack, and set a timer for 15 minutes.
After 15, pull ‘em out—give ‘em a stir with a spatula. They’ll be shrinking, letting out juice—that’s normal. Drizzle that last tablespoon of melted butter over the top—makes ‘em crispy. Back in for 10-15 more minutes, ‘til they’re golden-brown and the edges look crunchy. Smell’s insane—earthy, garlicky, like a forest party.
I’ve left ‘em too long once—turned into mushroom jerky. Check at 25 total; pull ‘em when they’re perfect. Hot as hell when they come out—burned my tongue sneaking one every time.
Mariah’s Tip: Flip halfway if you’re picky—keeps the brown even.
Step 4: Finish and Serve
Scoop ‘em off the pan into a bowl—spatula’s fine, or just tip it if you’re messy like me. Squeeze a little lemon over—half a tablespoon, just a zip—cuts the richness. Toss in the chopped parsley—gives it that fresh pop. Taste one—salt? Pepper? Fix it if it needs it. They’re hot, juicy, with crispy edges—pure love.
Serve ‘em up however—side for steak, on toast, or straight from the bowl with a fork. I’ve eaten ‘em over rice when I’m starving—soaks up the juice. First bite’s always the best—meaty, garlicky, with that herb kick. Made these for my crew once—they fought over the last one.
Mariah’s Tip: Little extra butter at the end if you’re wild—makes ‘em shine.
Why I’m Hooked
These mushrooms are my chill-day vibe—easy, earthy, and so damn good. They’re quick but taste like I tried, perfect for when I’m low-key but still wanna glow. Try ‘em, snap a pic, hit me up on Mariah’s Culinary Butterfly. What’s next, lambs? Holler!
Love,
Mariah