Best 6 Roasted Mushrooms With Garlic Thyme And Balsamic Vinegar Recipes

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When it comes to easy, flavorful side dishes, roasted mushrooms top the list. Simply toss your favorite mushrooms with garlic, thyme, and balsamic vinegar, then roast them until tender and slightly caramelized. The result is a versatile dish that can be served as an appetizer, side dish, or even a main course when paired with a protein of your choice. Whether you're looking for a quick weeknight meal or an elegant dish to serve at a dinner party, roasted mushrooms with garlic, thyme, and balsamic vinegar is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED MUSHROOMS (GARLIC + BALSAMIC)



Roasted Mushrooms (Garlic + Balsamic) image

Roasted mushrooms, tossed in a combination of garlic, balsamic vinegar, dried herbs and olive oil, and roasted until perfectly tender yet caramelized.

Provided by The Chunky Chef

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 lb fresh cremini or baby bella mushrooms (wiped clean)
4 cloves garlic (grated or minced)
1/4 cup + 1 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
4 Tbsp butter (cut into small pieces)
Fresh parsley (for garnish - optional)

Steps:

  • Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
  • Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
  • Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
  • Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
  • If desired, sprinkle with fresh minced parsley before serving.

Nutrition Facts : Calories 327 kcal, Carbohydrate 12 g, Protein 6 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 408 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BALSAMIC-THYME ROASTED MUSHROOMS



Balsamic-Thyme Roasted Mushrooms image

This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.

Provided by France C

Categories     Fruits and Vegetables     Mushrooms

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound white button mushrooms
4 stalks green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme leaves
½ teaspoon salt, or more to taste
¼ teaspoon black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
  • Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
  • Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
  • Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g

ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR



ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR image

Categories     Mushroom     Roast

Yield 4 sides

Number Of Ingredients 7

1 lb. mushrooms (I used brown Crimini mushrooms)
2 T + 1 tsp. olive oil
salt and fresh ground black pepper to taste
1 T finely minced garlic
1 T balsamic vinegar
2 T finely chopped fresh thyme leaves
1 T chopped fresh parsley (optional, for garnish)

Steps:

  • Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.) Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.) After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

ROASTED MUSHROOMS W/ OLIVES, GARLIC & THYME



Roasted Mushrooms w/ Olives, Garlic & Thyme image

Make and share this Roasted Mushrooms w/ Olives, Garlic & Thyme recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb white mushroom, washed (halved if small or quartered if large)
1 tablespoon olive oil
salt and pepper
1 clove garlic, minced
2 teaspoons fresh thyme leaves
6 kalamata olives, pitted & coarsely chopped
1 teaspoon balsamic vinegar

Steps:

  • Heat oven to 450 degrees F.
  • Toss mushrooms with olive oil and season with salt and pepper.
  • Place in a single layer in a shallow roasting pan or jelly roll pan.
  • Roast for 12 to 15 minutes until released juices are nearly evaporated and outside edges have just begun to brown.
  • Remove pan from oven and turn mushrooms with spatula.
  • Continue roasting until liquid has completely evaporated and mushrooms are uniformly brown, 5-10 minutes longer.
  • While mushrooms roast, combine olives, garlic and thyme in a medium bowl.
  • Add roasted mushrooms and vinegar and toss to coat.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 105.2, Fat 8.6, SaturatedFat 1.2, Sodium 103.8, Carbohydrate 5.7, Fiber 1.7, Sugar 2.7, Protein 3.8

BALSAMIC-ROASTED MUSHROOMS



Balsamic-Roasted Mushrooms image

This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.

Provided by Soup Loving Nicole

Categories     Fruits and Vegetables     Mushrooms

Time 30m

Yield 2

Number Of Ingredients 7

1 (8 ounce) package whole white button mushrooms
¼ cup balsamic vinegar
3 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
  • Place mushrooms in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g

HONEY ROASTED BALSAMIC MUSHROOMS



Honey Roasted Balsamic Mushrooms image

Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.

Provided by SarasotaCook

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

20 cremini mushrooms, cut in quarters (medium sized)
1/4 cup olive oil
1/4 cup balsamic vinegar (the better the balsamic, the better the flavor. Also you can cut down on the vinegar, if you think i)
1 tablespoon honey
1 teaspoon fresh thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon kosher salt

Steps:

  • Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
  • Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
  • Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.

Tips:

  • Choose the right mushrooms. Button mushrooms and cremini mushrooms work well for this recipe, but you can also use other types of mushrooms, such as shiitake or oyster mushrooms.
  • Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Use a good quality olive oil. Extra virgin olive oil is the best choice for this recipe.
  • Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will steam instead of roast.
  • Roast the mushrooms until they are golden brown and tender. This will take about 15-20 minutes.
  • Add the garlic and thyme towards the end of cooking. This will prevent them from burning.
  • Deglaze the pan with balsamic vinegar. This will add a delicious tangy flavor to the mushrooms.
  • Serve the mushrooms immediately. They are best enjoyed hot out of the oven.

Conclusion:

Roasted mushrooms with garlic, thyme, and balsamic vinegar are a delicious and versatile side dish. They can be served with grilled meats, roasted chicken, or fish. They can also be added to salads, pasta dishes, or pizzas. With their earthy flavor and tender texture, roasted mushrooms are sure to please everyone at the table.

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