This recipe for roasted balsamic mushrooms is easy to make for meal prep and has only 5 minutes of hands-on time. Yet they are coated with the tastiest balsamic sauce ever. Naturally gluten-free and totally delicious!
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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!
📖Why This Recipe Works
Roasting mushrooms is a hands-off way to ensure plump and juicy mushrooms have absorbed all the flavor of their seasonings. This recipe works with just about any kind of mushrooms you have on hand.
Tossing the mushrooms in the balsamic vinegar before roasting allows them to stay moist during cooking. And adding a touch of vegetable stock at the end thins out the balsamic glaze to make a luscious sauce!
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 mushrooms, brown or white button mushrooms, or chestnut mushrooms. You want them in bite-size pieces, 1 inch or so. Cut them in half if needed or you can leave the mushrooms whole.
Garlic- Fresh chopped garlic to give it a little zing. You could also use a dash of garlic powder.
Fresh Thyme- At least 8 sprigs but you can do more if you like. Try other fresh herbs like rosemary, sage, or savory for a twist.
Sauce- Our marinade is olive oil, balsamic vinegar, Worcestershire sauce, and honey.
In the United States, Worcestershire sauce is typically gluten-free but always check the label.
For a vegan version of this recipe sub soy sauce or tamari (for gluten-free and vegan) for Worchestershire. And skip the honey or just use a pinch of sugar.
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.
⏲️How to Roast Mushrooms
This a very simple recipe of tossing the mushrooms in the marinade and doing a quick roast. Preheat oven to 400 degrees, you want it nice and hot.
In a mixing bowl whisk together the oil, vinegar, Worcestershire, honey, salt, and pepper. Add the mushrooms and thyme and toss to coat.
Marinating the mushrooms for 5 to 10 minutes will give them extra time to soak up all the delicious flavor.
Spread the prepared mushrooms on a large rimmed baking sheet. You want them in a single layer but they will shrink during baking, but they can fit tightly together when you put them in the oven.
Bake for 15 minutes, 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 extra thyme leaves and serve.
🥗What to Serve with Roasted Balsamic Mushrooms
👩🏻🍳 Expert Tip
If the sauce is too thin after adding the stock, transfer it to a small pan and reduce to glaze over medium-high heat. This should take no more than 2 to 3 minutes.
- 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 to 5 days. You can reheat it in a saucepan or 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 microwave.
🥗More Roasted Vegetable Recipes
We love our roasted vegetables here at Peel with Zeal. Here are some of our other easy oven-baked favorites.
💬Frequently Asked Questions
If the mushrooms are very dirty fill a large bowl with cool water. Add the mushrooms, swirl around and allow the dirt to settle at the bottom. Remove from the bowl and dry with a paper towel.
For mushrooms that are fairly clean simply wipe them off with a damp paper towel.
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Roasted Balsamic Mushrooms
- Preheat oven to 400 F degrees.
- In a small mixing bowl whisk together the oil, garlic, vinegar, Worcestershire, honey, salt, and pepper. Add the mushrooms and thyme, and toss to coat.24 oz mushrooms, halve or quartered, 3 garlic cloves, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon worcestershire sauce, 1 teaspoon raw honey, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 8 sprigs fresh thyme
- Spread the prepared mushrooms in a single layer 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.2 Tablespoons vegetable stock
- Storage- Mushrooms will keep in an airtight container in the fridge for 3-4 days.
- Vegan/ Vegetarian Option - Sub soy sauce or tamari for Worcestershire sauce and sugar for honey.