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White bowl of roasted mushrooms with silverware
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4.92 from 24 votes

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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: easy side dish recipe, roasted mushroom recipe, sheet pan recipe
Servings: 4 servings
Calories: 327kcal
Author: The Chunky Chef


  • 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)


  • 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.


Calories: 327kcal | Carbohydrates: 12g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 408mg | Potassium: 1037mg | Fiber: 1g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg