Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor. 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. Inspired by budgetbytes.com
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories77
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 233mg11%
- Total Carbohydrate 8g3%
- Dietary Fiber 1g4%
- Total Sugars 5g
- Protein 4g
- Potassium 394mg9%
- Riboflavin 33mg2539%
- Niacin 26mg163%
- Vitamin B6 10mg589%
- Phosphorus 15mg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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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, lemon juice, brown sugar, soy sauce, garlic and thyme.
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 further 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.)
*White button or baby bella mushrooms
Ingredients
Directions
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, lemon juice, brown sugar, soy sauce, garlic and thyme.
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 further 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.)
*White button or baby bella mushrooms
