Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms

What You Need:

1 pound of big, fresh mushrooms (according to guidelines)

30 milliliters of olive oil

1/4 teaspoon of soy sauce (see to the notes for the exact amount)

0.5 teaspoons of garlic powder

pepper, freshly ground, according to preference

grated Parmesan cheese, if desired, to garnish the dish


Use a colander to gently rinse the mushrooms. (Use a sink sprayer to rinse, not to spray; the latter will remove the mushrooms’ skin.)

After washing the mushrooms, place them on paper towels and gently press down to ensure they dry.

Before halving the mushrooms, trim the stems.

A cooking sauce may be made by whisking together olive oil, soy sauce, garlic powder, and black pepper.

Toss the mushroom halves in a plastic basin with the cooking liquid, making sure to turn them over so that all of them are covered.

In the Air Fryer basket, arrange the mushrooms with the cut sides facing down. Fortunately, I figured out to cover the tray with foil after buying a new try and basket for my Air Fryer; I hope the images did it justice. Keep your hands off the area where the air fryer tray slips in.

Get your air fryer ready by preheating it to 400F, or 200C.

Bring the mushrooms to a boil for 5 minutes.

Turn the mushrooms over so the sliced side is facing up after removing the basket or tray from the air fryer.

If your mushrooms are on the smaller side, cook them for just a minute or two less.

Top with freshly grated Parmesan cheese and serve hot.

Though white mushrooms would work just as well, we opted for brown Cremini mushrooms. If gluten-free soy sauce is required, be sure to use it.

Nutrition Information:

Yield: 4 | Serving Size: 1
Amount Per Serving: Calories: 131 | Total Fat: 11g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 245mg | Carbohydrates: 7g | Fiber: 3g | Sugar: 3g | Protein: 3g

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