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Roasted edges. A savoury finish.

Black pepper garlic mushrooms

Roasting gives mushrooms browned edges before a finishing coat of garlic, oregano and black pepper. Lemon lifts the earthy flavour at the end. This flexible side can also become a topping for grain bowls, toast or a plated vegetable main.

Prep
15 min
Cook
35 min
Portion guide
Makes 10 portions

Times are estimates. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Roasted halved mushrooms with black pepper, oregano and parsley in a ceramic bowl; illustrative serving idea.
Serving inspiration.

Ingredients

  • 4 lb + 14 ozCremini mushroomsCleaned, trimmed and halved; quarter larger mushrooms.
  • ¼ cup + 1 tbspOlive oilUse about two-thirds for roasting and the rest for the spice mixture.
  • 2 ¾ tspGarlic powder
  • 1 ¾ tspGround black pepper
  • 1 tbspDried oregano leaves
  • 2 tbspWaterFor the spice mixture.
  • 2 tbsp + 1 ½ tspLemon juiceFreshly squeezed.
  • 1 ⅜ tspFine salt
  • ⅓ cupFlat-leaf parsleyChopped, to finish.

Base batch: ten side portions; mushroom moisture and roasting affect the yield.

Make it

  1. Heat the oven to 400°F (200°C). Toss the mushrooms with the roasting portion of oil and the salt. Spread in a single layer across two large rimmed trays, adding another tray if crowded.
  2. Roast for 20–25 minutes, turning halfway, until the mushrooms release their moisture and begin to brown. Give them a little longer if the trays remain very wet.
  3. Mix the remaining oil with the garlic powder, pepper, oregano and water. Toss through the mushrooms and roast for another 5–8 minutes, until tender and fragrant.
  4. Transfer to a serving bowl. Fold in the lemon juice and parsley, taste and portion.

From recipe to pantry

Explore the spices in this recipe

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Illustrative ingredient images.