Miso Butter Roasted Mushrooms with Fresh Herbs | www.floatingkitchen.net

Miso Butter Roasted Mushrooms with Fresh Herbs

The post was originally published here on May 4, 2015. I’ve since updated the photographs and text.

Hi from Nashville!

I’m here on a little vacation with some girlfriends and let me tell you, we’re having NO FUN AT ALL. Absolutely ZERO fun.

I should probably hurry up and get back to having a terrible time. But I wanted to pause briefly to share the recipe for these Miso Butter Roasted Mushrooms with Fresh Herbs.

Miso Butter Roasted Mushrooms with Fresh Herbs | www.floatingkitchen.net

This is an older recipe that I kind of forgot about (= food blogger brain). And when I re-made them a couple of weeks ago, they were even better than I remembered. So I knew immediately that I needed to give them a refresh, and share them with you all again. Because if I had forgotten about them, then surely you had forgotten about them, too. And they definitely deserve to be in the spotlight.

These Miso Butter Roasted Mushrooms with Fresh Herbs are the definition of umami. Which is a word that I find hard to describe, but I kind of just know it when I taste it. It’s like savoriness, but with a luxurious mouth feel. I don’t know. I’m probably doing a terrible job here. So let’s just say that these mushrooms are deliciously addicting. To the point where you could easily eat the entire tray in just one sitting. And I bet you could even convert some mushroom haters with these babies!

Miso Butter Roasted Mushrooms with Fresh Herbs | www.floatingkitchen.net

In addition to being delicious, I just love the versatility of this recipe. You can serve these mushrooms as an appetizer, add them to fresh salads or use them as a side-dish. These Miso Butter Roasted Mushrooms with Fresh Herbs can do it all!

Miso paste can typically be found in the refrigerated produce section of your grocery store. If you have a gluten intolerance, be sure to read the labels as not all brands are gluten free.



Miso Butter Roasted Mushrooms with Fresh Herbs

Miso Butter Roasted Mushrooms with Fresh Herbs

At a Glance:
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


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


  1. Pre-heat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  2. Wipe the mushrooms clean with a damp towel. Leave the stems on, but trim off any ends that are woody/dry. Place the cleaned mushrooms and minced garlic in a medium bowl. Set aside.
  3. Add the butter, olive oil, miso paste, salt and black pepper to a microwave safe dish. Microwave until the butter is completely melted, about 30-60 seconds. Then whisk vigorously to combine the ingredients. Pour this mixture over the mushrooms and garlic, tossing gently to coat the mushrooms. 
  4. Spread the coated mushrooms (and any of the accumulated miso butter mixture) out onto your prepared baking sheet. Transfer to your pre-heated oven and roast for 11-12 minutes. Then flip the mushrooms over and roast for an additional 11-12 minutes. The mushrooms should be soft and browned. Remove from your oven and set aside.
  5. Finely mince all the herbs. Then sprinkle them over the roasted mushrooms. Serve while the mushrooms are still warm.
  6. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

73 comments on “Miso Butter Roasted Mushrooms with Fresh Herbs”

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  5. 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!

  6. 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!

  7. 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 🙂

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

  9. 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.

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

  11. 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!

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

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

  14. 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.

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

  16. 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!

  17. These look amazing!! YUM! I love mushrooms! Delicious and healthy!!

  18. 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!

  19. 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!

  20. 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

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

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

  23. 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.

  24. 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. 😉

  25. 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! ♡

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

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

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

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

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

  31. 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!

  32. 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.

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

  34. 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! 🙂

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

  36. 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!!

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  38. Love your update and hello Nashville Fun!! Bring it on!

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