Roasted Mushrooms (Garlic + Balsamic)

These roasted mushrooms are tossed in a drool-worthy combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized.  Plus they’re ready in 30 minutes, which is perfect for quick weeknight dinners!  Keto and low-carb friendly as well.

This Roasted Mushrooms recipe is one of those recipes we have with so many of our family dinners.  We also love to pair this recipe with hearty main dishes like my Bourbon Baked Pork Chops, and Creamy Garlic Chicken. This is one of my Side Dishes recipes I know you’ll want to keep on hand!

Close up of caramelized mushroom

ROASTED MUSHROOM RECIPE

I don’t know about you, but I could eat mushrooms with just about everything, and even make a meal out of just them!  My husband is the same way, yet we managed to spawn two children who can’t stand to even look at a mushroom, let alone eat one.  Oh well, maybe some day!

When you make these, you’re going to want to double it and eat half of them yourself.

This recipe is a fast one… 30 minutes!  My hubby still loves my Slow Cooker Ranch Mushrooms, but that’s just because he’s a ranch fanatic… whereas I, am a balsamic and garlic fanatic 😉

Just 8 ingredients and 30 minutes of your time… that’s all it takes.  And you’ll be rewarded with mushrooms that are positively bursting with bold flavor, and are tender yet perfectly caramelized and slightly crispy at the edges.

That texture man, that’s where it’s at!

Granted, this isn’t a new recipe.  If you’ve been around the site since 2015, you’ve seen these before.  But let’s just say the post desperately needed some updated information and of course, MUCH better photos!

how to make balsamic roasted mushrooms

HOW TO MAKE ROASTED MUSHROOMS

  1. Preheat oven and prepare a rimmed baking sheet.  I like to use my sheet pans that have an almost non-stick surface, so I don’t have to use foil, but feel free to line your pan with foil for an easier clean up.
  2. Clean mushrooms and trim/cut.  Wipe clean and trim long stems.  Cut mushrooms so all are roughly the same size.
  3. Whisk together sauce, then coat mushrooms.  I find it easiest to whisk together the oil, vinegar and seasonings in a mixing bowl, then just add the mushrooms and give them a good stir until each mushroom is coated.
  4. Spread onto baking sheet and roast for 20-25 minutes.  Make sure to spread the mushrooms in an even layer, and try to spread them out a bit.  If they’re all jumbled together, they’ll steam and not roast.  Give the mushrooms a stir halfway through the baking time.
  5. Garnish and serve hot.  I like to give my mushrooms a dusting of some minced fresh parsley for color and a little fresh flavor, but it’s totally optional!

roasted mushrooms on serving spoon

ADDITIONAL COOKING TIPS

  • THE DIRT – mushrooms usually have some dirt on them, but the best way to ensure wonderfully caramelized mushrooms is not to rinse them unless necessary.  A damp paper towel works to wipe away any soil.  Mushrooms are like a sponge and will soak up all that water, which means they’ll tend to steam instead of roast.
  • SIZE – the mushrooms from my store come in packs of either 8 or 16 oz, but the size of the mushrooms in that pack can vary quite a bit!  So everything roasts evenly, you’ll want to cut the mushrooms to be similar in size.  For me, that meant some mushrooms were whole, some were halved, and some were even quartered because they were ginormous!

VARIATIONS OF THIS RECIPE

  • SPICY – try adding some red pepper flakes or cayenne pepper to the spices.
  • SKILLET – if you’d rather not turn on your oven, these mushrooms can be cooked in a large skillet, but I don’t think they get as caramelized and crispy around the edges.  Just saute them over MED heat for about 12-15 minutes, not stirring all that often.  I’d also cut back the butter to 2 Tbsp, and hold off on the salt until after the mushroom have finished cooking.
  • OTHER SEASONING – rosemary is another fabulous herb/seasoning to use with mushrooms.  If you’d like, try using a 1/4 tsp of each thyme and rosemary!
  • FRESH HERBS – if you have fresh herbs and want to give them a go, use 1 1/2 tsp of fresh thyme that’s been minced.  In general you want to use more of the fresh herbs, since dried herbs are more concentrated in flavor.

Forkful of mushrooms

MAKING ROASTED MUSHROOMS AHEAD OF TIME

I don’t advise making these ahead of time, as they’re really best when they’re fresh from the oven.

However, you combine the oil, balsamic, garlic, thyme, salt and pepper ahead of time and keep in a jar on the counter.

I strongly urge you NOT to wash or mess with your mushrooms until you’re ready to make this recipe and eat them, otherwise they can get slimy.

STORAGE

Leftover mushrooms should be refrigerated in an airtight container and consumed within 3-5 days.

White bowl of roasted mushrooms with silverware

SPECIAL EQUIPMENT FOR THIS RECIPE

  • Sheet Pan – in case you’re in the market for new sheet pans, these are my absolute favorite.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Recipe originally posted in 2015, and has been updated in 2020 with additional information.

White bowl of roasted mushrooms with silverware

Roasted Mushrooms (Garlic + Balsamic)

Roasted mushrooms, tossed in a combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized. 
5 from 8 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings
Calories 327

Ingredients
  

  • 2 lb fresh cremini or baby bella mushrooms - wiped clean
  • 4 cloves garlic - grated or minced
  • 1/4 cup + 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 Tbsp butter - cut into small pieces
  • Fresh parsley (for garnish - optional)

Instructions
 

  • Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
  • Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
  • Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
  • Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
  • If desired, sprinkle with fresh minced parsley before serving.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

 

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Recipe Rating




56 comments on “Roasted Mushrooms (Garlic + Balsamic)”

  1. We cooked these on a silpat and halfway through, we removed the mushrooms, and we poured the liquid off before returning the mushrooms to the baking sheet to finish roasting.

    Not only were the mushrooms DELICIOUS, we ended up with a container full of a mushroom vinaigrette of sorts and it tasted like pizza without ANY of the guilt.

    Instant hit!

  2. You never mention what to do with the butter.

  3. these look delicious! planning to make them this evening — can you add the full nutritional info?

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (wouldn’t want to potentially and unknowingly pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  4. I can’t understand the high calorie count

  5. I’m obsessed with these! Could literally make a meal out of them!

  6. The flavors are incredibly good! So simple to make too!

  7. Such a delicious side dish; even my picky eaters enjoy mushrooms and this was no exception! Delicious!

  8. These roasted mushrooms are mouth watering!

  9. Tried these today. Delicious!! Will do again but with more mushrooms.

  10. Made this last night (after a random google search) with Portobello mushrooms. First born thought I had added nuts. Delicious. Best mushroom bake. Thanks Chunky Chef.

  11. Easy, delicious, versatile! Just pulled these out of the oven and cannot stop from eating them! I used sliced mushrooms so they ended up caramelized and chewy . . . amazing with a drizzle of balsamic reduction.

  12. I would have given 10 stars if possible. I absolutely love mushrooms and usually cook them on the stove or grill. First time ever in oven. I made these last night with steak and making them again tonight with chicken. I poured off the excess juice about halfway through when giving it a shake. OMG the juice is so good that I could drink it all day long. I seriously dipped my steak in it last night and I am a steak purist, usually never putting anything on it except for maybe horseradish. Thank you so much for this extremely simple yet delicious recipe. I could eat these every day all day.

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  14. Can the butter be replaced with olive oil, not allowed to eat butter (heart attack)

    • Hi Michael 🙂 I’ve never made it fully with olive oil, but I’ve made it with half oil and half butter and it worked just fine, so I think all oil would work as well 🙂

  15. Is there a way to prepare or bake the mushrooms so that they do not lose so much water?

  16. Made these tonight. I used regular button mushrooms and baby bellas – mixed them all up. simple and delicious. thanks for the recipe!

  17. Hey you don’t mention when we put balsamic

  18. I made these and they were ABSOLUTELY delicious! A sure winner. I’m gonna pin now because I’m going to Want these again very soon! 🙂

  19. This makes me want to eat my screen. I LOVE MUSHROOMS!

  20. h man are these ever gorgeous! I could eat mushrooms for ever meal. These look perfect!

  21. I’m obsessed with balsamic and garlic too – I put it on everything! These mushrooms look just fantastic!

  22. These mushrooms look so good! I would happily eat the whole bowl for dinner 🙂

  23. Sweet jeez, I am in heaven! Like you, I prefer balsamic and garlic big time! My sister is the ranch fiend but you know what? I am making these for myself so too bad for her 🙂

  24. Normally I’m not a huge mushroom fan, but these sound amazing and I bet if I paired them with pasta it would be perfect!

  25. Delicious and easy to make recipe. It was a hit on our dinner table this weekend – thanks for the recipe!

  26. Beautiful flavours Amanda! 🙂 I love roasting or panfrying my mushrooms with garlic and any kind of vinegar! Definitely need to have this 🙂 It’s making me crave for mushrooms again 🙁

  27. These are happening in my house this weekend for our family dinner gathering! Thank you so much for the recipe. Glad I saw your feature at The Pin Junkie Party!

  28. I LOVE this dish of yours! Yumm yumm yumm!

  29. Oh my god, I can practically SMELL THESE! Definitely saving for later – mushrooms are so delicious.

  30. Pass the plate please! I am diving into these babies! 😀

  31. I love anything mushroom… So count me in. 😉 This sounds fabulously delish, Amanda. Thanks for linking up to FF#83. Have a fun-filled weekend. xx

  32. These sound so delicious! Have pinned ready to make soon!

  33. I’m giving a hells yes to all of the things going on here! The best part? My husband is “meh” on mushrooms so I’ll get to eat almost all of them!! Pinning and can’t wait to make these! #FoodieFriDIY