An easy side dish, these Baked Mushrooms with a balsamic and thyme sauce take just 20 minutes. These are easy to make for meal prep and have only 5 minutes of hands on time. Yet they are coated with the tastiest balsamic sauce ever.
You can serve these with just about any dish. But we love them with roasted pork or over risotto in the cold months and next to a perfectly grilled steak in warm weather. And with just a few easy ingredients you can make them almost any time!
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A few simple ingredients plus a few substitute options so you can make these oven roasted balsamic mushrooms any night of the week.
- Mushrooms- Any small mushroom will work. You can try baby bellas, cremini, button mushrooms, or chestnut mushrooms. You want them in bite-size pieces, 1 inch or so.
- Garlic- Fresh chopped garlic to give it a little zing.
- Fresh Thyme- At least 8 sprigs but you can do more if you like. Try rosemary, sage, or savory for a twist.
- Sauce- Our marinade is olive oil, balsamic vinegar, Worcestershire sauce, and honey. For a vegetarian version of this recipe sub soy sauce for the Worchestershire.
- Vegetable Stock- At the end of the baking we are going to deglaze the pan. You can sub chicken stock if you aren't worried about keeping vegetarian.
This a very simple recipe of tossing the mushrooms in the marinade and doing a quick roast. Preheat oven to 400 degrees, we want it nice and hot.
In a mixing bowl whisk together the oil, vinegar, Worcestershire, honey, salt, pepper. Add the mushrooms and thyme, toss to coat.
Spread the prepared mushrooms on a large baking sheet. Bake for 15, give them a flip halfway through. The mushrooms shouldn't be dried out. You want them to be soft and a little juicy.
Deglaze the pan by adding the vegetable stock to the sheet pan and scrape up any sauce sticking to the pan. Garnish with thyme leaves and serve.
- Mushrooms should be kept in the refrigerator in their original packaging. Do not clean your mushrooms until you are ready to make the marinade.
- If you want to pre-prep the mushrooms you can toss them in the marinade the night before. Cover and store in the fridge until you are ready to bake.
- Leftover balsamic mushrooms can be stored in the fridge in an airtight container for 3 -5 days. You can reheat in a saucepan or the microwave.
- Cooked balsamic baked mushrooms can be frozen in an airtight container for up to three months. Thaw in the fridge and reheat in a saucepan or the microwave.
🥗Baked Vegetable Recipes
We love our roasted vegetables. Here are some our other easy oven baked favorites.
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Baked Mushrooms with Balsamic
- 24 oz mushrooms, halve or quartered
- 3 garlic cloves
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon worcestershire sauce sub soy sauce for vegetarian
- 1 teaspoon raw honey sub sugar for vegan
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 sprigs fresh thyme, whole plus more for garnish
- 2 tablespoon vegetable stock
- Preheat oven to 400 degrees
- In a mixing bowl whisk together the oil, vinegar, worcestershire, honey, salt, pepper. Add the mushrooms and thyme, toss to coat.
- Spread the prepared mushrooms on a large baking sheet. Bake for 15 to 20 minutes. Flipping halfway through.
- Add the vegetable stock to the pan and scrape up any sauce sticking to the pan. Garnish with thyme leaves and serve.
- Mushrooms will keep in in airtight container in the fridge for 3-4 days.