Roasted Mushroom with a balsamic, soy and garlic glaze is the perfect side dish for pretty much anything!
Absolutely incredible: Roasted Mushrooms look beautiful, taste amazing and create their own sauce when cooked in the oven, mixing through the flavours in this glaze to create the best, quick and easy, balsamic roasted mushroom recipe! Vegetarian, low carb and KETO approved!
A complete meal in itself, if you haven’t tried our roasted mushrooms yet, make sure you include them in your 2020 menu plans!
BEST ROASTED MUSHROOMS
There is no doubt you will love everything about this recipe: from the savoury flavour to how versatile it is. It’s right up there along with our Creamy Garlic Butter Tuscan Mushrooms, Crab Stuffed Mushrooms, Garlic Mushrooms and Mushrooms in Bacon Sauce.
Once you start, you can’t stop!
PAN JUICES!
THIS is the best part! Roasted mushrooms create their own sauce, and tossing them in this balsamic-soy glaze first gives you an incredible sauce to drizzle over them.
A butter, oil, balsamic vinegar, soy sauce, garlic, herb + mushroom liquid gold combination. They are naturally packed with incredible amounts of liquid, which is essential for the flavours in this!
Let your oven work it’s magic and do all of the work for you with minimal effort. No standing around the stove, no stirring and no risk of burning anything. Just throw the pan in the oven and walk away. YES! My kinda recipe.
DO YOU NEED TO PEEL MUSHROOMS?
Mushrooms are different to other vegetables in that they don’t need to be peeled before cooking.
A a quick rinse in water is ok if they are covered in dirt. Wipe away the dirt and debris with a sheet of damp paper towel until clean. Just be sure to dry them well as they release a lot of liquid while cooking.
TIP: wash mushrooms when you’re ready to cook them or may turn slimy.
HOW TO ROAST MUSHROOMS IN THE OVEN
So easy I could cry:
- Toss mushrooms with oil and melted butter mixed with minced garlic, balsamic vinegar, herbs, brown sugar, salt and pepper. Brown sugar creates that mouthwatering, lip-smacking glaze. For low carb or Keto followers, use a brown sugar substitute, or leave it out.
- The balsamic vinegar cuts through the buttery goodness, as well as a sprinkle of a fresh herbs. Thyme, parsley, rosemary and chives work so well with this recipe and complement roasted mushrooms perfectly.
- Roast mushrooms for 15-20 minutes, mixing halfway through cooking time to ensure they’re evenly coated when they’re finished.
- 2 pounds (or 1 kg) sounds like a lot, but remember they do shrink a lot when roasted!
- Using our beloved combination of butter and olive oil in the sauce ensures nothing burns or smokes out your oven.
You can use brown or white mushrooms, button or cremini, both large or small. Just make sure you choose mushrooms roughly the same size so they cook evenly.
MAKE AHEAD
Yes, you can definitely make roasted mushrooms the day before serving and rewarm in the microwave. However, fresh is best!
WHAT TO SERVE WITH ROASTED MUSHROOMS
Outrageously good and get rave reviews, this one is a keeper! Enjoy roasted mushrooms as a side over Creamy Mashed Potatoes or Buttery Mashed Cauliflower (for a low carb option), with a side of Black Beans & Rice or over pasta.
Remember: pan juices = liquid gold! Garlicky, buttery, incredibly perfect.
Or, have them as the perfect side to serve with Prime Rib Roast (pictured below with buttery sautéed green beans), Roast Chicken, Lamb, or Turkey.
However you serve them, don’t leave those pan juices in the pan! Drizzle your roasted mushrooms with all of those juices, dunk some garlic bread right in there because you’re going to love them!
MORE MUSHROOM RECIPES
Pizza Stuffed Mushrooms
Caprese Stuffed Mushrooms
Steak with Mushroom Sauce
Cream of Mushroom Soup
Roasted Mushrooms with Balsamic and Soy
Ingredients
- 2 pounds (1 kg) mushrooms
- 1 tablespoon unsalted butter, melted
- 1 tablespoon oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 4 cloves garlic, minced or chopped
- 1/2 teaspoon parsley, chopped
- 1/2 teaspoon thyme, (or rosemary)
- 1/2 teaspoon brown sugar, (omit for low carb or KETO)
- Coarse salt
- Cracked black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
- Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
- In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
- Arrange mushrooms in a single layer on prepared baking sheet.
- Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.
Meg says
These are DIVINE. Beautiful combo of flavours, not too sweet or salty. Will be making more.
mikermeals says
Excellent!
Jim orvis says
These were terrific! Thanks for sharing a great recipe ! I made these and mixed them in with tortellini for Christmas dinner for my grandson and granddaughter, who are vegetarians and they both loved them!
Sheree says
Making them today in with steak. Can’t wait!
Lynda Winn says
Oh Karina those mushrooms look amazing I can not wait too make them , maybe spending time with family small get together over Christmas Day too enjoy the day quality and resting!! Thank you , Lynda
Stacie says
I love mushrooms but I am always afraid of ruining them due to the delicate cleaning process. What type of oil do you recommend using – vegetable or olive? I plan to make these as a side to the garlic herb prime rib for Christmas. Thanks!!
HILLARY HODGES says
These look delicious – may try them for Christmas.
Pam Miller says
Making these for a side with prime rib for Christmas Eve. We usually make a mushroom recipe with cream but this will be a nice and yummy change. Our entire family will thank you for this recipe.
Tamara Grabowski says
Looks delicious! Looking forward to making this for Christmas Eve!
Frank Brindzik says
Love most any recipe that has mushrooms and/or bacon in it.
Kimberly Cutshaw says
These look fantastic and delicious! Just printed the recipe and can’t wait to try them this weekend!
Paul Mock says
This may be the exact “thing” I need for a Change-up to Christmas Dinner this year. I may give it a go.
Rezarta says
Looks delicious. I’ve tried so many of your recipes and they never failed me. Thank you!
Jeni says
Made these yesterday – fantastic!
Rebecca Tiedt says
I was looking for a special dish to add to our more traditional Christmas fare and this one sounds perfect. Can’t wait to share it with family.
Helen B says
These mushrooms look awesome. I’ll by making these over the holidays, for sure.
Helen B says
These sound awesome. Will be doing these over the holidays, for sure.
Cassandra says
Since I am the only one in my household who loves mushrooms, you can bet your sweet patootie that I’ll be devouring these all on my own because I won’t have to share!!
Francis Gonzalez says
This looks amazing.
RODNEY says
I HAVE HAD IT. MY JAWS STILL HURT JUST LOOKING AT THE PICTURE
My go to recipe for sautéed mushrooms. Nancy says
Oh my God I love these mushrooms. This is the best recipe I often make them and just put on hamburger patties or as a side with anything. My go to recipe for sautéed mushrooms.
Jane Ryan says
I will MOST definitely be making the roast mushrooms! My entire family LOVES any kind of mushrooms! Also recently made your delicious Scallops in cream w/spinach and parmesan! A TRUE HIT for us!
Jane E Ryan says
Hello
Jane Ryan says
Hello
Lynda says
This will be a delicious first for me. I have never roasted mushrooms in an oven. I don’t know why because I roast everything else in the oven. Roasting mushrooms in the oven looks much easier than sauteing them in a skillet which I always do. AND, it looks tastier with the addition of balsamic vinegar, brown sugar and soy sauce. I’m definitely making this mushroom dish AND in the oven.
Janet Laderoute says
The perfect side for a special meal.
Diane says
I made these last night and they were amazing! Great flavor throughout. Will definately make these again. Thank you!
Yvonne says
Hi Karina, these mushrooms look amazing – if i wanted to cook them for a vegan do you think it would work with vegan margarine in place of butter, or just use the olive oil on its own?