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!
Hello thank you. Does this recipe freeze?
I actually have never tried freezing something like this, so I’m not sure how it would be after thawing.
Do you think this would work well with green beans, onion, lentils added to the dish?
I’d definitely cook those on the side. There won’t be enough liquid to cook all of those extra ingredients with the mushrooms, but if you add more liquid it will prevent the balsamic vinegar from turning into a glaze.
Awesome
A very good easy-to-follow recipe.
Oven heat in Celsius is 200 , and using a fan oven I cooked for 30 – 35 mins at 180 C which was enough.
These are so delicious!
Can you suggest a substitute for the sugar? Do you think maple syrup or honey would work?
Both would be great subs! XOXO -Monti
Holy cow, these are delicious. Thank you for another easy but flavorful idea. My family loves these.
Can these be frozen after roasting?
I’ve never tried freezing something like this, to be honest, so I’m not sure how they would hold up.
My family absolutely loves this recipe, the preschooler and toddler ate them as a side dish no problem 😊
Amazing addition to salads – used the leftover sauce as the dressing. So easy and flavorful!
I usually hate meat substitutes but I have been using this as a sub for chicken recently. Tastes just like teriyaki chicken! Fantastic texture and flavour.
After reading the comments I had planned on making a double batch of mushrooms with three batches of sauce. Except I had forgotten I didn’t buy that much mushrooms so made three times the sauce with the same amount of mushrooms! Tasted amazing, has plenty of sauce remaining but would have been even more amazing in the 1 : 1.5 ratio I had planned.
I made it with the olive oil mashed potatoes and fried up some corn kernals.
Just finished making these and they’re so good! thanks for the recipe.
Is it possible to achieve the same results if using an air fryer to cook this recipe? Im interested to see if you can make this quicker but get the same great taste.
I haven’t ever used an air fryer, so I can’t say for sure, but there is one major difference between ovens and air fryers that will probably affect the outcome. Air fryers have forced air, or air blowing on the food, which increases the evaporation. So you probably won’t get that nice saucy finish. Instead they’ll be drier and may even burn.
I love love love these. I’ve made them a few times, always following the directions exactly. The first time I served them over Asian noodles with green onion and sriracha mayo garnish. The second time I served them over mashed potatoes with a green onion garnish. Next time I will double the recipe because my husband loved it.