Roasted baby bella mushrooms are an easy Mediterranean side worthy of main-dish status. A hot oven concentrates their savory flavor and gives them a tender, meaty bite. Finish with toasted pine nuts, chopped parsley, and a squeeze of lemon, then enjoy them with everything from weeknight favorites to holiday dishes.
If texture has turned you off mushrooms before, this method is a game changer. High heat pulls off excess moisture so the mushrooms roast instead of steam, creating that pleasantly firm bite. It's the same oven technique I use for the mushrooms in my vegetable sheet pan fajitas, which is why both recipes deliver such satisfying results.
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Super easy and delicious! Made them with the olive oil mashed potatoes and that was dinner! Will be making them often.
- Linda
Ingredients
- Baby bella mushrooms (also called cremini, crimini, or baby portobello)
- Olive oil
- Salt and pepper
- Fresh parsley
- Lemon juice
- Pine nuts
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make roasted baby bella mushrooms
- Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
- Roast the mushrooms, stirring halfway through, until dark brown.
- Transfer to a serving bowl and toss with the pine nuts, parsley, and lemon juice, then serve.
Serving suggestions
This easy roasted baby bella mushrooms side pairs well with a multitude of other dishes. In the photo above they're served with Mediterranean rice and chickpeas and tomato onion salad.
Leftovers make a great addition to a simple green salad with tangy green olive salad dressing or classic Dijon vinaigrette, so you may want to make a double batch.
Love cooking with baby bellas? Try my vegan mushroom tacos with chimichurri sauce for an easy taco night dinner.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Roasted Baby Bella Mushrooms
Ingredients
- 1 pound baby bella (cremini) mushrooms, halved or quartered so they are roughly the same size
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 Tablespoon pine nuts
- 1 Tablespoon fresh parsley, chopped
- squeeze of lemon
Instructions
- Preheat the oven to 450°F.
- Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.1 pound baby bella (cremini) mushrooms
- Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.1 Tablespoon extra virgin olive oil, salt and pepper
- Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
- Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.1 Tablespoon pine nuts, 1 Tablespoon fresh parsley, squeeze of lemon
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Notes
Nutrition
Nutritional information is an estimation.
Jen King says
I love love love these mushrooms! Next time I’m doubling the recipe, for sure. The mushrooms do shrink down quite a bit, naturally.
Cindy says
These look great! What do you like to serve it with?
Amy Katz says
Thanks Cindy! I often serve them with a rice pilaf or mashed potatoes. They're great with a simple pasta too. So pretty much anything!
debbie says
Absolutely divine! I served it with your chickpea rice, which was equally delicious!
LOVE your recipes Amy.
Amy Katz says
I'm so glad you enjoyed the recipes, Debbie!
Linda says
Marinated them in a little cooking wine but the recipe you shared, Awesome!!
Amy Katz says
That's a great idea, Linda!
Terry Keeble says
I can't wait to try this! Maybe toasting the pine nuts.
Amy Katz says
That's a great idea, thanks Terry!
Gail Pickens-Barger says
Do you have an air fryer version?
Amy Katz says
Hi Gail! I prefer to make this recipe in the oven, but you can definitely use your air fryer. Be sure to check it frequently and shake the mushrooms since they will lose a lot of their liquid.
Linda says
Super easy and delicious! Made them with the olive oil mashed potatoes and that was dinner! Will be making them often.
Amy Katz says
Thank you, Linda! That is a great combination.
Catherine De Spain says
I made this for Dinner earlier this week & my Husband & I loved it! The recipe was so well written, & full of healthy, yummy ingredients. We will be making it often. Thank You so much!
Amy Katz says
I'm so happy to hear you both enjoyed it!