These delicious and flavorful roasted mushrooms with balsamic glaze are one of my go-to easy vegetable side dishes that go with just about anything!
About the recipe
If you are in search of a simple yet elegant side dish that will go with just about everything, these Roasted Mushrooms with Balsamic Glaze are for you! Whether you serve them with steak, roasted chicken, wild rice, or as a side with the Thanksgiving turkey, you will love how easy these are to prepare and how amazing they taste.
Mushrooms have always been one of my favorite vegetables - as long as they are cooked! I've enjoyed them ever since I was a kid. I love to use them to add flavor to a dish, but also find myself sneaking them in to any recipe with ground meat to bulk up the dish with extra nutrition!
This mushroom recipe features whole Baby Bella mushrooms that are tossed in a flavorful balsamic glaze before being roasted to tender perfection in the oven. Fresh herbs and a good quality balsamic really make this dish, so don't skip out on those ingredients. Let's make some!
- Baby Bella mushrooms
- Balsamic vinegar
- Reduced-sodium soy sauce
- Butter (or vegan butter)
- Fresh thyme and parsley
- Pepper and red pepper flakes
Step 1: Clean and trim your mushrooms. You will want to wipe your mushrooms clean with a damp paper towel instead of running them under water to avoid soggy mushrooms. Use a pairing knife to trim the stem to the cap of the mushroom. Use the trimmings for compost!
Step 2: Make the balsamic glaze. You will bring a few ingredients to a boil in a sauce pan, then boil it for 4-5 minutes to thicken.
Step 3: Toss the mushrooms in the sauce and roast. I like to roast mine on a parchment-lined baking sheet for easier cleanup. Sprinkle some freshly-chopped parsley on the shrooms before serving for a pop of color!
Below are some of my best tips for making these roasted mushrooms, as well as some answers to commonly asked questions!
What is the healthiest way to cook mushrooms?
The best way to cook mushrooms and get all the nutritional benefit is to use a dry-heat cooking method, like grilling, roasting, or sautéing. These methods also help them brown well, provided that you do not crowd the pan!
Can I freeze roasted mushrooms?
Since mushrooms contain so much water, they do not tend to freeze well once cooked. Once frozen and thawed, roasted mushrooms will have a very soggy texture. I recommend serving these fresh, but leftovers can be kept in the refrigerator for up to 3 days and reheated in the microwave.
What goes good with mushrooms?
Mushrooms have a delicious meaty flavor that goes very well with whole grains. I like to serve mine in grain bowls with either quinoa, farro, wild rice, or wheat berries! These roasted mushrooms are also delicious on garlic toast and can be served as a mushroom bruschetta.
If you are looking for more recipes that help you incorporate mushrooms into your meals, be sure to check out my Bell Pepper Nachos, Mushroom Swiss Smash Burgers, and this Miso Chicken and Rice Soup!
Are you ready to make these Roasted Mushrooms with Balsamic Glaze? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!
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Roasted Mushrooms with Balsamic Glaze
- 2 pounds Baby Bella mushrooms, wiped cleaned and stems trimmed to the cap
- ¼ cup balsamic vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 teaspoon honey
- 2 tablespoons butter
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon coarse black pepper
- Pinch of red pepper flakes
- Optional: finely-chopped fresh parsley
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small saucepan, combine the balsamic vinegar, soy sauce, honey, butter, olive oil, thyme, pepper, and red pepper flakes. Bring to a boil over medium heat. Reduce heat to medium-low and simmer vigorously (not a full boil), stirring often, for 4 minutes. Remove from heat.
- Place the mushrooms in a large bowl. Add the glaze and toss to evenly coat the mushrooms.
- Transfer the mushrooms to the prepared baking sheet and roast for 15-20 minutes or until tender. Garnish with fresh parsley.