15-Minute Garlic Butter Mushrooms

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Total Time 15 minutes

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Tender skillet roasted 15-minute garlic butter mushrooms have the most amazing flavor and are the perfect appetizer or side dish for any favorite meal. 

top view of garlic butter mushrooms with a wooden serving spoon in a skillet.

Remember that one time when I made the most insanely delicious buttery herb and garlic roasted mushrooms in a skillet and then died and went to heaven?

Oh hey that’s today.

a hand scooping some garlic butter mushrooms with a wooden serving spoon.

Actually I made them two days ago, but I’m still dreaming about them today. This was one time that I was actually okay with making something I knew my husband would not go for – he loathes mushrooms – because I seriously couldn’t stop popping these beauties in my mouth. I don’t think there would’ve been enough to share if he would have wanted any. I mean you could easily serve 3-4 people a side dish or appetizer of these garlic butter mushrooms but if you’re like me and swoon at the combination of garlic and butter…. don’t plan on sharing. Just don’t.

Or do, but make sure to double the recipe at the very least because the aroma alone will send you into a food-coma.

a hand holding a wooden serving spoon with garlic butter mushrooms on it above a skillet of more mushrooms.

Let’s talk herbs for just a second though. You’ll notice in the recipe that I said you can use fresh or dried herbs here. Either one will work. If you’re gonna use fresh (definitely my first choice) then any combination of parsley, thyme, rosemary, or just about any other favorite herb would do fine here. I used those three but go with your gut and whatever makes your tongue happy.

If you don’t have fresh herbs on hand but have some dried herbs then you’re good to go. Just use half as much if you’re using dried. And the really easy shortcut would be to use a teaspoon of Italian seasoning. Easy peasy and packs a lot of yummy flavors.

close up of garlic butter mushrooms with a spoon on a plate.

Ohhhhh and it comes together in 15 minutes, you noticed that right? I’m so excited about it that I put it in the title just so you would know that this is the fastest and most tasty mushroom side dish you’ll ever find. If it was socially acceptable I’d probably just make the garlic butter sauce and lick the pan clean.

But you can hardly call that a side dish you know? And side dishes I’ve been known to slack on because I focus on making the main entree and then realize 15 minutes before we are eating that we have nothing to go with our baked balsamic chicken. But that’s okay, because 15 minutes is all you need to have garlic butter mushrooms with that balsamic chicken.

top view of garlic butter mushrooms and a spoon on a plate.
15-Minute Garlic Butter Mushrooms | Creme de la Crumb
5 from 12 votes

15-Minute Garlic Butter Mushrooms

Tender skillet roasted 15-minute garlic butter mushrooms are the perfect appetizer or side dish for any favorite meal.
Prep: 0 minutes
Cook: 15 minutes
0 minutes
Total: 15 minutes
Servings: 4 servings
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Ingredients 

  • 1 pound whole white mushrooms
  • 3 tablespoons butter
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt, (or to taste)
  • ¼ teaspoon black pepper, (or to taste)
  • 2 teaspoons chopped fresh herbs like rosemary, parsley and thyme OR 1 teaspoon dried herbs , (you could use dried Italian seasoning for this)

Instructions 

  • Melt butter in a medium-large skillet. Add garlic and stir.
  • Add mushrooms and stir over medium heat for 10-12 minutes until tender.
  • Sprinkle with the herbs (if using dried make sure you stir a bit to get them mixed into the buttery sauce) and serve hot.

Notes

Alternately, mushrooms can be sliced before cooking, then served over chicken or steak. 

Nutrition

Calories: 34kcal | Carbohydrates: 5g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 384mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a star rating or comment below!
Tiffany of Creme de la Crumb in the kitchen

Welcome!

Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two!

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17 Comments

  1. Sharon says:

    5 stars
    Could I add brussels sprouts or any other vegetable? I love mushrooms, I add them to almost any entree it is sort of a joke with my friends.

  2. Amy Lynn says:

    5 stars
    Alsoooooo……soooooooo sooooo good.. can save my 7 euros when I go to fesrs😅😅

  3. Joyce Mckinely says:

    This is delicious

    1. Tiffany says:

      Thanks for your positive review, Joyce!

  4. Ron t says:

    5 stars
    Making right now. Side for my salmon spinach main

    1. Ella Garcia says:

      5 stars
      How to clean these mushrooms best before cooking?

      1. Tiffany says:

        You can wash them in a bowl of water. You’ll see the dirt come off of them as you move them in the water with your hands. you can then dry them on a towel.

  5. Christina says:

    5 stars
    Easy and yummy

    1. Tiffany says:

      Thanks for your feedback!

  6. Alfonso M. Bisot says:

    I will be cooking your Garlic butter Mushrooms today.. I hope i do good…jeje..

  7. Christa says:

    Does the color or type of mushroom matter for this? In addition to this recipe i plan to make the steak & mushroom fOil pack; howEver, i have the whole white mUshrooms. Also, i nOticed you have another post that is slightly different – it does not call for white whOle mushrooms, it jUst says 1lb mushrooms.

    Should i get the baby pOrtabellas?

    1. Tiffany says:

      I usually use white cremini mushrooms for this recipe, though brown will work too!

  8. Val says:

    As an amateur wife, how do you clean or prepare the mushrooms for this recipe? thanks 🙂

    1. Ronda says:

      Val, all mushrooms take just a swipe with a damp paper towel. Because MUSHROOMS are like sponges and absorb liquids-any more then damp will “ruin” the mushroom for the recipes.

  9. Chocolivres says:

    5 stars
    You know, I myself hate mushrooms, but I love this recipe! Someone showed it to me a couple of years ago and I was skeptical, but boy was I wrong! 😉 I use one other ingredient though, which is balsamic vinegar. Not much, just a splash or two. It adds just that little bit of sweetness when it reduces, and I think it’s heavenly.

    1. Tiffany says:

      I love the idea of adding balsamic! I can never get enough!

  10. Laura M says:

    5 stars
    I have a mushroom hating husband too. On the rare occasions we go to a restaurant I search the menu for something with mushrooms. Or for lunch when he isn’t here I’ll cook up some sliced mushrooms, add heavy cream and pepper and serve them on buttered toast. After reading this post I’ll butter my toast with garlic butter 🙂