Balsamic Roasted Mushrooms

$4.24 recipe / $1.06 serving
by Beth - Budget Bytes
4.82 from 16 votes
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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.

Overhead view of balsamic roasted mushrooms in a white bowl, garnished with parsley

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 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.

Side view of balsamic roasted vegetables in a bowl
Share this recipe

Balsamic Roasted Mushrooms

4.82 from 16 votes
Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Overhead view of balsamic roasted mushrooms in a white bowl
Servings 4
Prep 10 mins
Cook 45 mins
Total 55 mins

Ingredients

  • 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.)

See how we calculate recipe costs here.

Notes

*White button or baby bella mushrooms

Nutrition

Serving: 1servingCalories: 77.5kcalCarbohydrates: 8.85gProtein: 2.85gFat: 3.93gSodium: 293.93mgFiber: 1.55g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Close up view of a balsamic roasted mushroom on a fork with the bowl in the background

Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:

How to Make Balsamic Roasted Mushrooms – Step by Step Photos

Sliced Mushrooms in a baking dish

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.

Balsamic mushroom marinade in a bowl

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.

Marinade being poured over the mushrooms in the dish.

Pour the marinade over the mushrooms in the dish and give them a good stir.

Seasoned mushrooms in the dish before roasting

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)

Mushrooms after 30 minutes of 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.

Mushrooms after 45 minutes of roasting

After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.

Stirred roasted mushrooms in the dish

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!

Overhead view of balsamic roasted mushrooms in a bowl garnished with chopped parsley

I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!

LOVE ROASTED VEGETABLES? TRY THESE RECIPES:

Share this recipe

Posted in: , , , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Can you suggest a substitute for the sugar? Do you think maple syrup or honey would work?

  2. Holy cow, these are delicious. Thank you for another easy but flavorful idea. My family loves these.

    1. I’ve never tried freezing something like this, to be honest, so I’m not sure how they would hold up.

  3. My family absolutely loves this recipe, the preschooler and toddler ate them as a side dish no problem 😊

  4. Amazing addition to salads – used the leftover sauce as the dressing. So easy and flavorful! 

  5. 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.

  6. 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.

  7. 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.

    1. 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.

  8. 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.