Miso-Roasted Mushrooms with Fresh Herbs

Miso-Roasted Mushrooms with Fresh Herbs | www.floatingkitchen.net
  • Miso-Roasted Mushrooms with Fresh Herbs
Posted on May 4, 2015

Do you guys remember when I admitted to eating an entire pan of these roasted asparagus spears? Well, I did it again. But this time with mushrooms. Yup. I inhaled this whole tray of Miso-Roasted Mushrooms with Fresh Herbs BY MYSELF. I seriously could not stop eating. These babies didn’t even stand a chance at becoming leftovers.

Twelve year old Liz would never have imagined eating an entire tray of vegetables. At that time, the only thing I would have consumed in it’s entirety would have been a pan of brownies. Or maybe fries. OK, definitely fries.

Now, don’t get me wrong. I’ll will still eat ALL the brownies and ALL the fries in the land. But now, I’m also going to eat asparagus and mushrooms and every other yummy vegetable you put in front of me. Because I’ve matured.


These savory Miso-Roasted Mushrooms with Fresh Herbs are an easy side dish. But you could also serve them up as an appetizer or use them as a salad topping. Versatile + highly addicting = total WIN.

It’s also the start of another month (seriously, what happened to April?), which means that Becky is showing us which fruits and vegetables are currently at their peak. Check out her illustrated guide for May (you can even download it to your phone, tablet or desktop) and join us in shopping, cooking and eating seasonally!


For even more inspiration, check out the links below to see what some of my favorite food blogging ladies have cooked up this month. And be sure follow along with the hashtag #eatseasonal (and share your own creations as well!) for creative ideas that highlight the best of what May has to offer.



Miso-Roasted Mushrooms with Fresh Herbs

Serves 4-6

Miso-Roasted Mushrooms with Fresh Herbs


  • 16 ounces button mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon white miso paste
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. fresh basil leaves
  • 2 tsp. fresh parsley leaves
  • 2 tsp. fresh thyme leaves


  1. Pre-heat your oven to 425 degrees. Wipe the mushrooms clean with a damp towel. Leave the stems on, but trim any ends that are woody and dry looking. Add the mushrooms to a medium bowl along with the minced garlic.
  2. Add the miso paste, olive oil and butter to a microwave safe bowl. Microwave until the butter is melted. Then whisk the mixture to help incorporate the miso paste. It’s OK if it’s not completely dissolved. Pour the mixture over the mushrooms and garlic, tossing gently until the mushrooms are well coated. Transfer the coated mushrooms to a large rimmed baking sheet. Season with salt and pepper.
  3. Transfer to your pre-heated oven and roast for 20-25 minutes, stirring once half way through. Remove and set aside.
  4. While the mushrooms are roasting, make the herb garnish. Place the basil, parsley and thyme together in a small pile on a cutting board. Using a knife, mince the herbs until they are very finely chopped.
  5. Sprinkle the herb garnish over the roasted mushrooms, adding as much or as little as you like to suit your taste preferences. Serve while still warm.
  6. Leftovers can be stored in your refrigerator in an airtight container for 1-2 days.


1. Not all brands of miso paste are gluten free. So make sure to check the labels if you are gluten intolerant. And if you haven’t bought miso paste before, look for it in the refrigerated section of the produce aisle.


May Eat Seasonal Recipes

May-Seasonal-Recipes copy

Pea Pancakes with Tzatziki by Kitchen Confidante

Spicy Avocado Pesto Pasta by Well Plated

Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon by Simple Bites

Rhubarb, Apple & Pecan Crisp {Low Sugar} by Cookin’ Canuck

Shaved Asparagus, Pea and Bacon Pizza by Completely Delicious

Roasted Carrots with Fresh Sorrel by Project Domestication

Thai Quinoa Salad by Foodie Crush

Simple Santa Fe Rice with Cilantro and Garlic by Bless This Mess

Fresh Pea Carbonara by Vintage Mixer


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  • I am looking at these and already imagining inhaling a whole bowlful. They look and sound so tempting!


    • Yeah, they are highly addicting!

    • Hi,
      I cooked these last night for 22 minutes at 425 and they came out blackened but tasty. Is the oven temp or cooking time off? I have no issues with my oven temp being off.


    • Hi Russ, I have made them several times at this temperature and cooking time with no problems. What kind of pan did you use? Glass or metal? Metal pans will hold more heat and could cause them to darken more. Also, maybe try moving your oven racks to the bottom of the oven, where it will be less hot. And of course, you can always give them a peak after 18 minutes or so to see how they are doing. Hope this helps!

  • I have been known to devour an entire tray of mushrooms, too! I’m seriously addicted to them and loose all self-control when mushrooms are near me. This miso version sounds fantastic, Liz! Love the fresh flavors!


    • Thanks, Gayle! These babies are just perfectly pop-able!

  • Pass me the entire pan! It is funny that you mentioned you weren’t overly crazy about veggies as a child. I was actually just the opposite, I loved fruits and veggies and hated chocolate, fast food, etc. Then I matured and became a chocoaholic 🙂


    • Well I’m glad you’ve come over to the “junk food” side of things. Ha ha! 🙂

  • I love mushrooms.and roasting them in miso is brilliant! I could totally eat a whole tray of these!


    • You definitely have my permission to eat the whole tray! 🙂

  • If there’s one thing I could over eat daily, it’s roasted vegetables! They’re just so satisfying. I have a whole tub of miso paste in my refer that needs to be used up before it goes bad, so these shrooms look like the perfect use for it! Love the seasonal eats, m’dear!


    • Oh yeah, can’t let food go to waste! At least, that’s my excuse for shoving large amounts in my face all the time.

  • I would probably inhale a whole pan, too. Just look at the gloss on those babies!


    • Shine on baby, shine on!

  • The 12 year old Danielle probably couldn’t imagine eating a whole pan of vegetables either, but the 26 year old one could eat this whole pan! These look so incredible, Liz!


    • 26! You’re still just a baby! Ha ha. Yeah for being an “adult”. 🙂

  • I absolutely cannot be trusted around roasted mushrooms. These look delicious. Love the miso!


    • Ha ha. Yeah. They are highly addicting!

  • Mushrooms never looked so good!! Pass the whole pan, please?!


    • Coming right up, Lauren!

  • I lovee mushrooms. I could probably devour this pan like I’m popping popcorn! What could you compare the taste of Miso to? Not sure I understand its flavor profile. Also, is it readily available at a grocery store? I live in a small town, so my options are limited! But every now and then I take a trip to the “big city” to stock up on necessities.


    • Miso paste can usually be found near the tofu in the refrigerated section of your grocery store. It’s a thick paste made of soybeans that has a salty, savory, earthy flavor.

  • I am absolutely in love with this idea! Roasted mushrooms are fantastic any ol’ way, but the miso puts these over the top.


    • Miso pretty much puts everything over the top! XO

  • Yup. I’d be eating this entire panful too, no question about it. 😉 Hooooly yum I can’t even stand how flavor-packed these mushrooms look! Lovin’ all those fresh herbs!


    • Thanks, Sarah! I’ll make one pan for you and one for me!

  • These look amazing!! YUM! I love mushrooms! Delicious and healthy!!


    • Thanks, Cailee! I hope you enjoy them!

  • These mushrooms look incredible, Liz!!! The miso and all the herbs sounds like the perfect combo! I would gladly eat the entire pan! Love how flavorful they look!


    • Thanks, Kelly! I’m kind of crazy about them too! 🙂

  • No judgments about eating the entire pan of these beauties by yourself because I would have totally done the same! I’ve been all over miso pairings lately, and I can’t wait to try it with some mushrooms!


    • I’m obsessed with miso lately too. It’s so good!

  • What a fabulous group, Liz! These mushrooms… I can see why the entire pan is gone; there’d be NO leftovers to refrigerate! ! Love the addition of miso so the umami is amped up!! Can’t wait to give these a go! Hellooooo lunch, or snack or DINNER!! xo


    • Thanks, Traci. I just know you are going to love them! Umami to the MAX!

  • I am ADDICTED to mushrooms. Seriously. I’m with you, I would have down this entire pan by myself, no problem.


    • Glad I’m not alone in my addictions! Thanks, Nicole!

  • I love eating seasonally. That chart is so helpful!
    And miso is one of my favorite flavors. This mushrooms look incredible! Pinned!


    • Thanks, Mariah! I hope you get to try them!

  • I love these seasonal posts, Liz — and I would eat the whole pan of these myself, too because I love mushrooms and miso! And I’ve been known to eat a bunch of asparagus all on my own too. haha Pinned.


    • I guess there are worse things in life than eating an entire tray of vegetables!

  • I’m going to join you and eat the whole pan of roasted mushrooms too, they sound delicious! In our defense mushrooms shrink when they’re roasted, so really one pan = one serving. 😉


    • Ha ha! I like the way you think, Danae!

  • I’m also totally guilty of devouring an entire sheet pan of roasted asparagus (#sorrynotsorry) and if these gorgeous ‘shrooms were in front of me, I would eat them all too. And not share! These sound absolutely delicious. Forget the main course, all I need is a large vat of these! ♡


    • Ok, well then I’ll have to make two pans so we don’t have to share! 🙂

  • I adore all things mushrooms and they look amazing! I’m thinking they would be good for brunch with eggs!


    • These would be perfect for brunch! Thanks, Melissa!

  • hahah I’m an adult now and eat my veggies lol! I still don’t but will devour these mushrooms!


    • I use the word “adult” very loosely! 🙂

  • I would eat a whole pan of these with you AND a whole pan of brownies just to balance out 😉


    • Yup, it’s all about balance! Thanks, Becky!

  • Miso paste is just the best! Love it paired with these mushrooms 🙂


    • It is really so great with everything! Thanks, Medha!

  • I want everything!!!! all of it!!!! everything looks so good and oh my gawd, miso-roasted-mushrooms?!!! Must. Have. Now. just glorious. love these!


    • You are so sweet Alice! Thank you!

  • I don’t know how you have managed to make mushrooms look so beautiful, but you have managed to do it and they look soooo scrumptious!


    • Thank you for the great compliment, Justine!

  • It’s amazing how our taste buds mature along with us. I was the french fry queen growing up, now I can’t remember the last time I allowed myself to indulge. I have a serious love affair with mushrooms and miso, this recipe is right up my alley.


    • Oh I just know you are going to love these then, Mary! 🙂

  • Mushrooms are a staple at our house, on everything from steaks to potatoes. My husband is going to flip for the miso version.


    • You’re going to share with him? Then you’re a stronger willed person than me! 🙂

  • If we are ever in the same kitchen again, we are going to need double the pans of roasted mushrooms, because I want one all to myself too!


    • Oh we will totally be in the same kitchen again! So yes, let’s double down on everything! 🙂

  • I’d devour a whole pan of these mushrooms too – YUM!


    • You and me both!

  • I could eat mushrooms all day every day. They’re just the best! Especially with thyme! I’ve never cooked with miso but I think I need to start and try these shrooms!!


    • Oh miso makes everything so good! You’ll love it!

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