Air Fryer Roasted Mushrooms Recipe Easy Garlic Butter Side Dish

The first time I made these air fryer roasted mushrooms with garlic butter, I was honestly just trying to avoid turning on my oven in the middle of July. You know that feeling when you want something savory and comforting, but also don’t want your kitchen to feel like a sauna? That’s where this recipe came in. Mushrooms are my happy place—earthy, meaty, and somehow fancy even when you’re eating them in sweatpants. And the air fryer? Total game changer for getting those crispy edges without babysitting a skillet.

Anyway, I’d been craving a side dish that felt restaurant-worthy but took less effort than ordering takeout. I remembered the buttery mushrooms my mom used to make for steak night, but I wanted something quicker. Enter the air fryer, a handful of creminis, and the kind of butter-garlic combo that makes your whole house smell like you actually know what you’re doing. Spoiler: you do. If you love easy side dishes and that magic of garlic butter (who doesn’t?), you’re going to be all in on this air fryer roasted mushrooms recipe.

I’ve made this at least a dozen times now—sometimes for dinner parties, sometimes just for myself when the only “guest” is a mug of tea. It’s become my go-to for everything from steak night to tossing over salads. Trust me, this one’s worth pinning for later!

Why You’ll Love This Air Fryer Roasted Mushrooms Recipe

Okay, let me gush for a second—this garlic butter mushroom side dish has ruined me for boring vegetables forever. Here’s what makes it a repeat in my kitchen:

• Ready in 15 minutes flat: No joke. I’ve made these while my main dish was still cooking and had them done before the timer went off.
• Restaurant flavor, zero fuss: The garlic butter gets all melty and golden in the air fryer, so you end up with that “I paid $12 for this at a steakhouse” vibe—but you made it at home.
• Crispy edges + juicy middle: The air fryer does this magic thing where the outside gets all caramelized, but the mushrooms stay tender. If you’re a texture lover, you’ll be obsessed.
• Wildcard side dish: I’ve served these with steak, chicken, pasta, and even as a topping for toast. They never feel out of place.
• Garlic butter EVERYTHING: I’m not ashamed to admit I’ve used the leftover butter in the basket to drizzle over veggies, rice, whatever. Waste not, want not.

This is one of those recipes that makes you feel like a kitchen hero—minimal effort, maximum flavor. It’s my secret weapon when I want to impress but have zero bandwidth for complicated cooking. Also, my picky dad asks for seconds every time. That’s saying something.

What Ingredients You’ll Need for Air Fryer Roasted Mushrooms

Here’s what I love about this ingredient list: It’s tiny, but every item works overtime for flavor. I’m picky about a couple things, and I’ll tell you why.

• Fresh cremini or baby bella mushrooms (1 lb / 450g): These have a deep, earthy flavor and hold up better than plain white mushrooms. I’ve tried both—creminis win the flavor contest, hands down.
• Unsalted butter (3 tbsp / 42g): I go for unsalted so I can control the saltiness. If you only have salted, just cut back on the added salt a smidge.
• Garlic cloves (3 large, minced): Fresh is key. I actually press mine with a garlic press for maximum garlicky punch. Jarred garlic works in a pinch, but the flavor isn’t as bold.
• Fresh parsley (2 tbsp, finely chopped): Adds color and a hit of freshness. If you don’t have it, dried parsley is okay, but use less—about 1 tbsp.
• Kosher salt (½ tsp): I like Diamond Crystal for its texture. Regular table salt is fine, but go easy—it’s saltier.
• Black pepper (¼ tsp): Freshly cracked, please! It’s just better. I learned this from a chef friend and never looked back.
• Olive oil (1 tbsp / 15ml): Helps crisp the mushrooms and keeps the butter from burning. I use extra virgin, but regular is fine if that’s what you’ve got.

Ingredient notes:

• If you want to add a little heat, toss in a pinch of red pepper flakes.
• No fresh parsley? Try chives, thyme, or even a little rosemary.
• I’ve swapped butter for vegan margarine a few times—works great if you’re dairy-free.
• Don’t wash mushrooms under running water—just wipe with a damp towel. They soak up water like a sponge and get soggy.
• If you’re making a big batch, just double everything—air fry in two batches so you don’t overcrowd.

Common questions I get: Can you use frozen mushrooms? Not really—texture gets weird. What if you only have button mushrooms? Absolutely, just expect a milder flavor. Where’s the best place to find good mushrooms? I grab mine from the farmer’s market when I can, but grocery store creminis are totally fine.

Equipment Needed for Garlic Butter Air Fryer Mushrooms

You don’t need a fancy kitchen to make these—trust me, I’ve made them in a rental with the world’s tiniest counter space.

• Air fryer: I use a 5-quart Ninja, but any model works. Just make sure your basket can hold the mushrooms in a single-ish layer.
• Mixing bowl: For tossing the mushrooms with garlic butter. I use a big glass bowl—it’s survived all my kitchen adventures.
• Cutting board & knife: For slicing mushrooms and mincing garlic. If you hate mincing, a garlic press is your friend.
• Small saucepan or microwave-safe bowl: For melting butter and infusing it with garlic. You can do this in the microwave in 30 seconds.
• Tongs or a spatula: For tossing the mushrooms mid-cook. Silicone is my go-to, but anything that won’t scratch your air fryer basket works.

Quick note: No air fryer? You can do these in the oven at 425°F (220°C), but they won’t get quite as crisp. Still delicious though.

I’m obsessed with my silicone spatulas—they make tossing easy and scrape every last bit of garlic butter. And if you’re a kitchen scale nerd like me, you can weigh your mushrooms for perfect portions, but honestly, eyeballing is fine here.

How to Make Air Fryer Roasted Mushrooms: Step-by-Step

Alright, let’s do this! I’m walking you through exactly how I make these, plus all the little tricks that make them next-level.

1. Prep the Mushrooms (3 minutes)
   Wipe mushrooms with a damp paper towel to remove dirt. Trim the stems and cut large mushrooms in half so everything’s about the same size. (Don’t slice too thin—they shrink a lot.)
2. Make the Garlic Butter (2 minutes)
   Melt butter in a small saucepan or microwave-safe bowl. Stir in minced garlic and let it sit for 1 minute to infuse. You’ll know it’s ready when your kitchen starts to smell like an Italian restaurant.
3. Toss Everything Together (2 minutes)
   In a big bowl, combine mushrooms, garlic butter, olive oil, salt, and pepper. Toss until everything’s coated—don’t be shy. Use your hands if you want (I do). The mushrooms should look glossy.
4. Air Fry (8-10 minutes)
   Dump the mushrooms into the air fryer basket in a single layer. Set to 400°F (200°C) and cook for 8-10 minutes, shaking or tossing halfway through. They’re done when they’re golden brown on the edges and smell absolutely amazing. If your air fryer runs hot, check at 7 minutes—some models cook faster.
5. Finish and Serve (1 minute)
   Sprinkle with fresh parsley while hot. For extra flavor, drizzle any leftover garlic butter from the bowl over the top. Serve immediately—these are best straight out of the air fryer.

Troubleshooting: If your mushrooms look watery, they’re either overcrowded or undercooked. Give them a few more minutes and keep them spaced out. If they burn, your air fryer’s too hot—drop the temp by 25°F next time. The best visual cue: golden brown edges and a sizzling sound.

At this point, you’re basically a garlic butter wizard. The hardest part is waiting for them to cool enough to eat (burned my tongue more than once—don’t be like me).

My Best Tips & Techniques for Air Fryer Roasted Mushrooms

Okay, here’s where I spill everything I’ve learned from making these about a zillion times…

• Don’t crowd the basket: Mushrooms need space to crisp. If you pile them up, they’ll steam instead of roast. Two batches are better than soggy mushrooms.
• Infuse the garlic butter: Let the garlic sit in the butter for a minute or two before tossing. This makes the flavor way deeper—learned this from my mom’s old steakhouse trick.
• Shake or toss halfway: This gets every side golden and stops any burnt bits. I shake the basket at the 5-minute mark religiously.
• Use fresh herbs at the end: Parsley, chives, or thyme added after cooking keep things bright and fresh.
• Adjust salt to taste: Mushrooms shrink and get more concentrated, so start light on salt—add more at the end if you need.
• Save the “pan juices”: There’s always a little garlicky butter left in the air fryer basket. Pour it over rice, veggies, or just mop it up with bread (no shame).
• Try different mushroom varieties: Shiitake, oyster, or portobello slices all work. Each has its own vibe—shiitake are super meaty, oyster mushrooms get extra crispy.

Pro tip: If you want extra crispy edges, hit the mushrooms with a quick spray of oil before air frying. And if you forget the parsley (I do, all the time), just sprinkle on a little flaky salt—still delicious.

Ways to Mix Up Your Garlic Butter Mushrooms

Once you’ve nailed the basic air fryer roasted mushrooms recipe, here’s where you get to play. I’ve tried all of these—some are now family favorites!

• Cheesy Mushroom Madness: Sprinkle grated parmesan or mozzarella over the mushrooms in the last 2 minutes of air frying. Instant upgrade.
• Herb Explosion: Swap parsley for thyme, rosemary, or chives. Mix and match—just keep it fresh for the best flavor.
• Spicy Kick: Toss in a pinch of red pepper flakes with the garlic butter. My husband likes it extra spicy!
• Balsamic Drizzle: Add a splash of balsamic vinegar before serving for tangy depth. I do this when serving with steak.
• Lemon Zest Finish: Grate a little lemon zest over the top for brightness. Especially good with chicken or fish.
• Vegan Adaptation: Use vegan butter or olive oil instead of regular butter. Still rich, still delicious.
• Portobello Slices: Use thick-cut portobello strips for a “meatier” version that works as a vegetarian main.
• Stuffed Mushroom Bites: Hollow out larger mushrooms and stuff with herbed cream cheese before air frying. These are party favorites.

I’ve even tossed these with cooked pasta, added them to omelets, or layered them over pizza. They’re basically the “choose your own adventure” of side dishes.

Serving Ideas & Storage for Air Fryer Roasted Mushrooms

How to Serve

• Serve hot as a side for steak, chicken, or fish. My favorite is with grilled ribeye.
• Top salads, grain bowls, or risotto for a flavor boost.
• Spoon over toast or flatbread and finish with a drizzle of olive oil.
• Layer onto burgers or sandwiches—makes everything a little more gourmet.

Presentation Tips

• Serve in a shallow bowl with a sprinkle of fresh herbs for that “restaurant” look.
• For parties, skewer mushrooms on toothpicks and drizzle with extra garlic butter.
• Want it Pinterest-perfect? A handful of microgreens and a lemon wedge make it pop.

Storage Instructions

• Room Temperature: Best eaten right away. Leftovers can sit out for up to 2 hours, then refrigerate.
• Refrigerator: Store in an airtight container for up to 4 days. Mushrooms reheat well, but can get softer.
• Freezer: Technically possible, but I don’t recommend—texture gets rubbery. If you must, freeze in a single layer and reheat straight from frozen in the air fryer for 3-4 minutes.

Reheating Tips

• Air fryer: 350°F (175°C) for 3-4 minutes for best texture.
• Microwave: 30 seconds, but expect softer mushrooms.
• Skillet: Quick toss in a hot pan with a little oil or butter revives them nicely.

If they’re getting dry, splash a little extra melted butter on before reheating. And if you have leftovers, chop them up and add to scrambled eggs—so good.

Nutritional Info & Health Benefits of Garlic Butter Mushrooms

I’m not a nutritionist, but here’s why I feel good about eating these air fryer roasted mushrooms.

• Rich in antioxidants: Mushrooms pack a punch for immune health.
• Low carb: Great for anyone watching carbs but still craving savory sides.
• Natural vitamin D: Mushrooms are one of the few plant sources—especially nice in winter.
• Butter adds healthy fats: Okay, not “diet” food, but a little butter goes a long way for flavor and satiety.

I love that these mushrooms are filling without feeling heavy. They’re my go-to when I want something “indulgent” but not over-the-top rich. Plus, compared to a creamy casserole, these are way lighter and just as satisfying.

Contains dairy (butter), so swap for vegan butter if you need. No gluten, no eggs—super allergy-friendly.

Real talk: It’s still mushrooms in garlic butter, so don’t eat the whole batch in one sitting (I mean, unless you want to… I won’t judge).

Final Thoughts on Air Fryer Roasted Mushrooms

So that’s my savory air fryer roasted mushrooms garlic butter side dish! If you couldn’t tell, I’m more than a little obsessed. This recipe has become my default when I want something special but don’t want to work for it. It never lets me down—whether I’m cooking for family, friends, or just myself on a random Tuesday.

I hope you love it as much as I do. Make it your own—swap in your favorite herbs, add a pinch of spice, try different mushroom varieties. That’s how the best recipes get even better. And seriously, if you make these, I want to hear about it! Drop a comment below, tag me on Instagram (@mykitchenstory), or shoot me a message. I love seeing your versions and hearing your tweaks—let’s be mushroom nerds together.

Happy air frying! May your kitchen smell like garlic butter and your mushrooms always be crispy.

FAQs: Air Fryer Roasted Mushrooms Recipe Easy Garlic Butter Side Dish

Q: Can I use other types of mushrooms?

A: Absolutely! I’ve used shiitake, oyster, and even sliced portobello. Each brings something different to the table. Just keep pieces roughly the same size for even cooking.

Q: What’s the best way to clean mushrooms?

A: Don’t soak them! Wipe with a damp cloth or paper towel. Too much water = soggy mushrooms. If they’re really dirty, a quick rinse and immediate dry is okay.

Q: Can I make these ahead of time?

A: You can prep the garlic butter and slice mushrooms ahead, but they’re best air fried right before serving. Reheated mushrooms are good, but fresh is next-level.

Q: Can I make these without butter?

A: Sure! Use all olive oil for a lighter version, or swap in vegan butter. The flavor will be a little different, but still really delicious.

Q: Why are my mushrooms soggy?

A: Usually means the basket was overcrowded or mushrooms were washed too wet. Spread them out, pat dry, and cook in batches if needed. Soggy mushrooms are my nemesis—don’t let the air fryer basket get packed!

Air Fryer Roasted Mushrooms Recipe Easy Garlic Butter Side Dish

---

• Author: Nora Winslow
• Total Time: 15-17 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

These air fryer roasted mushrooms are tossed in a savory garlic butter and cooked to crispy perfection in just 15 minutes. The perfect restaurant-worthy side dish for steak, chicken, pasta, or salads—minimal effort, maximum flavor.

---

Ingredients

Scale 1x2x3x

• 1 lb fresh cremini or baby bella mushrooms
• 3 tbsp unsalted butter
• 3 large garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp olive oil

---

Instructions

1. Wipe mushrooms with a damp paper towel to remove dirt. Trim stems and cut large mushrooms in half so pieces are similar in size.
2. Melt butter in a small saucepan or microwave-safe bowl. Stir in minced garlic and let sit for 1 minute to infuse.
3. In a large mixing bowl, combine mushrooms, garlic butter, olive oil, salt, and pepper. Toss until mushrooms are evenly coated.
4. Place mushrooms in air fryer basket in a single layer. Air fry at 400°F for 8-10 minutes, shaking or tossing halfway through, until golden brown and crispy on the edges.
5. Transfer mushrooms to a serving bowl and sprinkle with fresh parsley. Drizzle any leftover garlic butter from the bowl over the top. Serve immediately.

Notes

Don’t overcrowd the air fryer basket for best crispiness. Infuse garlic in butter for deeper flavor. Use fresh herbs for brightness. Mushrooms shrink as they cook, so start light on salt and adjust after roasting. Save leftover garlic butter for drizzling over veggies or bread. For vegan, substitute butter with vegan margarine or use all olive oil.

• Prep Time: 7 minutes
• Cook Time: 8-10 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: About 1/4 recipe (ap
• Calories: 110
• Sugar: 2
• Sodium: 300
• Fat: 8
• Saturated Fat: 4
• Carbohydrates: 5
• Fiber: 1
• Protein: 3

Keywords: air fryer mushrooms, garlic butter mushrooms, roasted mushrooms, easy side dish, vegetarian, gluten-free, quick recipe, cremini mushrooms, baby bella mushrooms