Roasted mushrooms are so wonderful... they're the full essense of UMAMI- which is that extra flavor that translates to "hits the spot". I usually sautee mushrooms, but roasting them in the oven works very well, as long as your stir them every once in awhile to make sure they baste in their glorious buttery/garlicky/wine elixir.
Baby portobello, or button mushrooms
Preheat oven to 375. Clean mushrooms- wipe with a damp cloth, and give a quick rinse. Chop (or not), and arrange in a baking dish. Coat with oil, dab with small pieces of butter and garlic, add salt and pepper to taste. Add a sprinkle of parsley, and a splash of white wine. At this point go ahead and pour yourself a glass as well.
Bake, checking on it after ten minutes to add more wine and stir. Stir periodically to make sure the mushrooms are basting. After 30-40 minutes the mushrooms will be done- garnish with chopped parsley and a dash of lemon juice, and serve immediately.