I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.
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What Kind of Mushrooms Should I Use?
I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.
What to Serve with Balsamic Roasted Mushrooms
As I mentioned in the introduction, these tasty little mushrooms make a great side dish, part of a bowl meal, or even an appetizer. They’re so good you will just want to eat them straight out of the bowl with a fork (or toothpick)! Originally I paired them with some kale mashed potatoes as a vegetarian bowl meal, but they’d also go great with Parmesan Risotto, Garlic Marinated Chicken, Honey Mustard Pork Chops, or Herb Roasted Pork Loin.
What Kind of Roasting Dish Should I Use?
I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.
Balsamic Roasted Mushrooms
Servings 4Ingredients
- 1 lb. mushrooms* ($3.38)
- 1 Tbsp olive oil ($0.16)
- 3 Tbsp balsamic vinegar ($0.41)
- 1/2 Tbsp brown sugar ($0.02)
- 1 Tbsp soy sauce ($0.06)
- 2 cloves garlic ($0.16)
- 1/4 tsp dried thyme ($0.03)
- 1/4 tsp freshly cracked black pepper ($0.02)
Instructions
- Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
- Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
- Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
- Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
- After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)
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Notes
Nutrition
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Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:
- Honey Balsamic Glazed Carrots
- Balsamic Roasted Vegetables
- Easy Homemade Balsamic Vinaigrette
- No-Churn Balsamic Peach Ice Cream
How to Make Balsamic Roasted Mushrooms – Step by Step Photos
Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.
Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.
Pour the marinade over the mushrooms in the dish and give them a good stir.
The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)
Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.
After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.
Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!
I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!
This is a great recipe! I crowded the pan so had to cook them a bit longer. The only change I would make now to add a bit more garlic and thyme next time. I used 1 1/2 pounds of mushrooms for a family of four and had four mushrooms left :) Thank you for the lovely recipes!!!
Another great recipe! I only used 8 oz of baby bellas but kept the same amount of marinade (so essentially doubled the marinade-to-mushroom ratio) but other than that did everything as written, and it was delicious. Will definitely make again!
I thought I already had a favorite “mushroom” recipe but then I tried this one. Simply delicious! You do need to double it for more than two people though. I soaked my Pyrex dish in hot soapy water for a few hours and it clean up very nicely – just used a little scrub brush but it wasn’t a problem. A wonderful recipe I have already shared with my daughter and will be making again soon!!
I love this recipe and use it as a “per pound” recipe for mushrooms in a 13×9″ glass baking dish lined with non stick foil. How much easier can it get?
I just made these and they were really good. I used 2 pounds of large white button mushrooms that I quartered. I doubled the sauce and made as directed except I cranked up the heat to 450 degrees after 30 minutes because there was a lot of liquid. It worked perfectly and I kept a close eye on them. Great recipe!
While I thought the mushrooms tasted awesome on top of overeasy eggs, the cleanup was more than I thought. I read other reviewers talked about cleaning the dish but I thought my Le Creuset dish can overcome that. Well, it took a lot of work to remove the baked on glaze. Next time I will sauté in a pan and see how that turns out.
Note: this recipe is NOT for four servings, not even as a side. Two at most. It was really frustrating to make this dish and for there not to be enough for dinner. I would double the recipe and then you MIGHT get four servings
YUM! I sauteed my mushrooms in a pan on medium heat instead of cooking them in an oven and they still turned out great. Using crimini worked well. Beth, you woo my taste buds with every recipe posted.
Very good. I ate them layered between crepes with parmesan and muenster, after baking in the oven for 20minutes. Pan is not fun to clean, though, so that might keep me from making them often.
You can line your pan with aluminum foil on the inside so you only have to remove that for a cleaner pan, I sometimes do that because I hate doing the dishes.
(Also, notice that the aluminium foil has 2 sides each illuminates differently in the light? The darker one is a non stick side and I’m pretty sure it’s safe to touch food with it)
Fantastic in my veggie bowls and as a side with chicken and mashed potatoes!
This was really delicious! Just wanted to comment that we used the mushrooms we had on-hand to get to a full 1lb, which was a mix of button mushrooms and baby king oyster mushrooms. Both were delicious, the oyster maybe even moreso because they are heartier!
I just made these and they were really good. I used 2 pounds of large white button mushrooms that I quartered. I doubled the sauce and made as directed except I cranked up the heat to 450 degrees after 30 minutes because there was a lot of liquid. It worked perfectly and I kept a close eye on them. Great recipe!
Delicious! I will cook them again.
Fantastic in my veggie bowls and as a side with chicken and mashed potatoes!
These remind me of Mushrooms Berkeley but roasted. They look delicious and I will be making them this week!