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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, Buttery 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), Lemon Garlic Roast Chicken, Lamb, or Garlic Herb Butter Roast 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 easy cheesy 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
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Roasted Mushrooms with Balsamic and Soy
Ingredients
- 2 pounds 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
- 1 pinch Coarse salt
- 1 pinch cracked 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tired this recipe today and it was good. I put less oil. There’s plenty of sauce so I added broccoli on the side. It was perfect. I’m saving the recipe!
Delicious! Left out the brown sugar and it was still fabulous. I recommend using non-stick foil rather than just spraying pan with cooking spray.
So easy and fast. Total hit. Omitted the brown sugar.
Incredibly tasty and visually appealing. They were even worth the burnt pan when I forgot about removing them in in time. This is a keeper.
These are DIVINE. Beautiful combo of flavours, not too sweet or salty. Will be making more.
I may never saute mushrooms Again!! These were amazing!
Excellent!
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!
Making them today in with steak. Can’t wait!
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
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!!
These look delicious – may try them for Christmas.