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I can’t wait for you to try these oven roasted mushrooms with balsamic vinegar! Once you do, you’ll want to put them on everything. And I mean everything! Fathead pizzas, pastas (made with zucchini noodles of course), scrambled eggs, the list goes on and on. There are so many ways to eat these balsamic mushrooms, not to mention my favorite way – straight out of the oven, straight from the pan. In addition to my oven roasted mushrooms recipe, I’m also sharing a few tips on how to make mushrooms in the oven AND how to freeze them for later if you happen to have some extras. Don’t count on the extras, but just in case.
Once you try out this oven roasted mushrooms recipe, you have to let me know if you’re as obsessed as I am. I have a feeling you will be…
How To Make Oven Roasted Mushrooms With Balsamic
Are you wondering just how to roast mushrooms in the oven? Good! You’ve come to the right place. It’s as easy as making the balsamic marinade, tossing in the mushrooms, and letting them roast away in the oven.
PRO TIP:Â It’s important that the mushrooms are all cut to the same size, so that they cook at the same speed. Depending on the size of your mushrooms, you might want to cut them in halves or quarters.
First step is to mix together the marinade. It’s a simple (but delicious) combination of olive oil, balsamic vinegar, garlic powder, fresh herbs, and of course, some salt and pepper.
PRO TIP: Use a high-quality balsamic vinegar for maximum flavor. This is an ingredient that it’s worth spending a little extra money on.
Next, we’ll toss the mushrooms into the marinade and gently toss until they are all evenly coated with the marinade.
Then, we’ll spread out the mushrooms onto the baking sheet, making sure that each mushroom is touching the pan and roast them until they are slightly puckered.
PRO TIP: When roasting vegetables, do not crowd the baking pan. You want each piece of vegetable to have contact with the pan and have plenty of open space. When the veggies are crowded on the pan, they steam – not roast. Not what we want to happen here.
This oven roasted mushrooms recipe is delicious as-is, but if you want even more balsamic flavor, you can drizzle them with a balsamic reduction. To make it, simply simmer balsamic vinegar until it gets thick and reduces in volume. The reduction does add some carbs, so you’ll want to skip it if you’re on a strict keto diet.
Are Roasted Mushrooms Good For You?
Yes! Oven roasted mushrooms are good for you. They are a vegetable that’s packed with nutrition. Here are just a few of the benefits:
- Source of various vitamins and minerals
- High in antioxidants, especially selenium
- Low in carbohydrates (perfect for us!)
Can You Freeze Roasted Mushrooms?
You can freeze roasted mushrooms! And it actually works quite well. Raw mushrooms can turn mushy after freezing, so it’s best to cook them first.
Whip up a batch of these roasted mushroom caps, let them cool, and then freeze in a single layer on a baking sheet before transferring them to a freezer bag. It’s a great way to use up mushrooms before they go bad, or stock up and prep a meal component ahead of time.
When you’re ready to use them, take them out of the freezer and use without thawing. (I would suggest fathead pizza crust topped with balsamic roasted mushrooms!)
How To Store Balsamic Roasted Mushrooms
After you make these balsamic mushrooms you have three options:
- Eat them all, straight from the pan, the second they come out of the oven. (Don’t burn your mouth and I dare you NOT to devour them immediately!)
- Store them in an airtight container in the refrigerator. They’ll last for 3-5 days in the fridge.
- If you don’t think you’ll eat them in a few days time, see the freezing instructions above.
What To Serve With This Oven Roasted Mushrooms Recipe
As I mentioned above, the possibilities for these oven roasted mushrooms with balsamic are endless. But if you’re after a mushroom side dish for steak? This is it. The meaty flavors of these balsamic roasted mushrooms pair perfectly with grilled steak.
Speaking of steak, have you tried my filet mignon recipe yet? This oven roasted mushrooms recipe is a sign that you should make it happen.
Here are some recipes to pair them with:
- Perfect Filet Mignon With Garlic Herb Butter
- Easy Grilled Chuck Eye Steaks
- Baked Pesto Stuffed Chicken Breast
- Cast Iron Skillet Pork Chops
- Crock Pot Creamy Tuscan Garlic Chicken
You might also like to try Asian roasted portobello mushrooms for a different flavor profile.
Tools To Make Oven Roasted Mushrooms with Balsamic, Garlic and Herbs:
Click the links below to see the items used to make this recipe.
- Nonstick Baking Pan – The best pans for those low carb baked goods AND baked mushrooms. I use these pans on a daily basis.
- White Serving Bowl – Show off your balsamic roasted mushrooms in this pretty white serving bowl.
Oven Roasted Mushrooms with Balsamic, Garlic and Herbs:
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RECIPE CARD
Oven Roasted Mushrooms with Balsamic, Garlic and Herbs
You'll want to put these oven roasted mushrooms with balsamic on EVERYTHING! My oven roasted mushrooms recipe is EASY, plus I'm sharing freezing instructions for balsamic roasted mushrooms.
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
In a large bowl, whisk together olive oil, balsamic vinegar, thyme, parsley, garlic powder, salt and pepper.
Add the mushrooms and toss to coat.
Arrange mushrooms in a single layer on a baking sheet, so that each one is touching the pan.
Roast the mushrooms in the oven for about 25 minutes, until soft and puckered.
To serve, drizzle with balsamic reduction (optional) and sprinkle with more fresh thyme/parsley for garnish.
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Recipe Notes
Serving size: 1/2 cup
To make balsamic reduction, simply simmer balsamic over low heat until it thickens and coats the back of a spoon, about 10-15 minutes.Â
Video Showing How To Make Oven Roasted Mushrooms:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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35 Comments
Mary Beidler
I don’t see the instructions for freezing. Can you tell me how to do it?
Wholesome Yum M
Hi Mary, After cooking, let the mushroom cool then freeze in a single layer on a baking sheet before transferring them to a freezer bag. When you are ready to use them, pull from the freezer and use immediately.
Chef Mom
How do you reheat them after freezing them?
Wholesome Yum M
Hi Chef Mom, If you are using the mushrooms to cook with, then add to your recipe without thawing. If you are re-heating to eat as a side, place on a baking sheet in a single layer and place in the oven at 300 degrees. They are ready to eat when heated through.
Wendy
Cant wait to try this, thank you!!
Gloria Jones
These are delicious, made my mouth water. Off to get some mushrooms to make it again, your recipes are very tasty. Thank you, Gloria Jones
Rozelyn DeSagun
I’m a big mushroom lover and this recipe was really easy to make.
Amy
Sounds like a great recipe but I can’t read it because I have a small screen and I can’t remove the video from the screen. How do I do that? I’d love to be able to read the recipe without the video! Help please!
Maya | Wholesome Yum
Hi Amy, What device are you on? Sticky video typically only shows up on a desktop computer and has an X button to close it. If that’s not possible on your device, I’d love to know what you’re using so that I can try to fix it.
Jenna Urben
This seriously was amazing! I love balsamic vinegar 🙂 It’s perfect with mushrooms
Demeter
This is simply genius! I love that it offers so much flavor and yet is so simple to make.
Aimee Shugarman
LOVE LOVE LOVE these mushrooms. Too bad my husband wouldn’t eat any, but more for me!
Kim
Such wonderful flavors and such an easy side dish or topper! Love this recipe!
Sandhya Hariharan
Such a wonderful and simple recipe to make. I am going to add them to my pasta 🙂
Adrianne
I LOVE mushrooms and these ones look absolutely scrumptious!! I love your photography, it definitely making me want to run out and grab the ingredients to make these right away. The balsamic adds a lovely touch. I also love that is only 6 ingredients and a 30 min dish – sounds spot on!!! Cheers
Marsha
These were absolutely delicious, will definitely be making them again!
Danielle Wolter
I am drooling over these mushrooms. Roasted mushrooms are just the best. I can imagine how delicious they are with balsamic vinegar!
Jules Shepard
Half of my family LOVES mushrooms…the other half not so much BUT I wonder if roasting will convert them? I guess what matters is that I love this recipe and can’t wait to make it for them, I loved them when I tried it – YUM!
Krystle
Yum these are so full of flavor! We always keep some on hand for pizza!
Monica
I love mushrooms and eat them all the time, but I have never thought to bake them. I’m excited to try a new way to make them! 🙂
Wilhelmina
These shrooms are absolutely fabulous! Great recipe!
Joan Boyd
Can you replace the baby portabella mushrooms with any other type?
Maya | Wholesome Yum
Hi Joan, Yes, you can use any kind you like!
Dannii
Balsamic mushrooms are just SO good. We love stirring them through some pasta.
Julia
Love this recipe! And I had no idea you can freeze roasted mushrooms but will be trying it next time I make this.
Suzy
Love that I had these prepped in no time! Love these along side a steak.
Meghna
Such a simple & wonderful recipe to make quickly! I am definitely gonna make this again for my family this weekend. Thanks for the delicious share.
Jennifer Farley
I want to put these mushrooms on EVERYTHING – steak, chicken, burgers!
Katie
Not only is this recipe delicious, but I love the tips you post along with all of your recipes. Also telling people what the benefits are of eating mushrooms- while I like them regardless, I now feel even better eating them 🙂
Caroline
I’ve been roasting mushrooms quite a bit recently too, they really are so easy and tasty. Love the flavoring here.
Valentina
These remind me a a tapa I used to get when lived in Spain, which I loved. Such delicious flavors and such a hearty snack!
Tina
I roast most of my veggies, I love the smokey taste it gives them. Looking forward to making these again. Thanks!
Linda
I love roasted vegetables and especially with balsamic which always seems to bring out their sweetness. These mushrooms would be delicious with a steak or, I love your idea, with pizza. And they’re so easy why wouldn’t everyone want to make them? Pure yum!
Samantha
These were amazing. Not many of them made it to the dinner table because I couldn’t stop eating them out of the pan! My family has already asked me to make them again.
Rosa
Wow this is just the perfect recipe. I love mushrooms!