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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: pizzas, pastas (I do zucchini noodles!), omelettes, the list goes on. There are so many ways to eat these balsamic mushrooms, not to mention my favorite way — straight from the pan.
In addition to my roasted mushroom recipe, I’ll also show you a few tips on how to make mushrooms in the oven perfectly and how to freeze them for later if you happen to have some extras. Don’t count on the extras, but just in case. 😉
Can You Roast Mushrooms In The Oven?
Yes, roasting mushrooms is a delicious and hands-off way to cook them.
Why You’ll Love This Oven Roasted Mushroom Recipe
- Tastes savory and rich
- Tender and luscious texture
- Just 5 minutes prep time
- Ready in 30 minutes
- Healthy side dish that’s naturally vegan, low carb, keto, and gluten-free
Ingredients You’ll Need
This section explains how to choose the best ingredients for oven baked mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Mushrooms – I used cremini mushrooms (also known as baby portobello or baby bella mushrooms) — and they are fantastic roasted — but you could also use other varieties of mushrooms, like porcini, shiitake, or white button mushrooms. I don’t recommend washing mushrooms because they absorb too much moisture this way, but you can wipe them with a damp paper towel to remove any dirt.
- Olive Oil – Or avocado oil.
- Balsamic Vinegar – Not required for roasting mushrooms, but a must for balsamic mushrooms. Use a high-quality balsamic vinegar for maximum flavor (this is an ingredient that’s worth spending a little extra money on). I don’t recommend substituting other vinegars, though.
- Herbs – Fresh thyme and fresh parsley. But really, any herbs you have on hand work great! I recommend fresh, but if all you have is dried, substitute 1 teaspoon dried herbs for each tablespoon of fresh in the recipe.
- Spices – Garlic powder, sea salt, and black pepper.
How To Roast Mushrooms In The Oven
This section shows how to make balsamic roasted mushrooms, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix marinade. In a large bowl, whisk together olive oil, balsamic vinegar, thyme, parsley, garlic powder, salt, and pepper.
- Season. Add mushrooms to the marinade, and toss to coat.
TIP: If needed, cut the mushrooms 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. You can roast mushrooms whole, but I recommend cutting them into quarters, which means more caramelization — yum!
- Roast. Arrange mushrooms in a single layer on a baking sheet so that each mushroom is touching the pan. Bake mushrooms until they are soft and puckered. (I don’t usually move them at all as they cook, but stirring halfway through is fine if you prefer.)
- Serve. Drizzle with optional balsamic reduction and sprinkle with more fresh herbs to garnish.
SERVING IDEAS: Add balsamic reduction or parmesan cheese!
Drizzle balsamic reduction (glaze) over the roasted mushrooms for a deliciously sweet flavor, or add a sprinkle of parmesan.
How Long To Roast Mushrooms?
Roasting mushrooms will take about 25 minutes in a 400 degree F oven.
After you make these balsamic mushrooms you have three options:
- Eat immediately: Eat them all, straight from the pan, the second they come out of the oven… like I may or may not have done as soon as I was done with the photos.
- Store them: Keep mushrooms in an airtight container in the refrigerator. They’ll last for 3-5 days in the fridge, and are delicious hot or cold.
- Freeze them: If you don’t think you’ll eat them within a few days, see the freezing instructions below.
Can You Freeze Roasted Mushrooms?
Yes, you can freeze roasted mushrooms! Raw mushrooms can turn mushy after freezing, so it’s best to cook them first. Roast the mushrooms in the oven as directed above, let them cool, and then freeze in a single layer on a baking sheet until solid. Once frozen, transfer 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.
Reheat mushrooms in a 350 degree F oven or hot skillet for best results. You can microwave them in a pinch, but they are best baked or heated in a skillet.
What To Serve With Roasted Mushrooms
As I mentioned above, the possibilities for these oven roasted mushrooms with balsamic are endless. Here are some recipes to pair with them:
- Steak – If you’re after a mushroom side dish for steak? This is it. The meaty flavors of these balsamic roasted mushrooms pair effortlessly with a perfect filet mignon, sirloin steak, reverse sear steak, or New York strip.
- Pork – They are great with cast iron skillet pork chops or a pork tenderloin.
- Chicken – Like spinach stuffed chicken breast, chicken drumsticks, or Crock Pot Tuscan chicken.
- Salad – Along with your entree, a simple green salad goes well on the side, like Caesar salad or Greek salad.
More Easy Mushroom Recipes
If you like this baked mushrooms recipe, you might like these as well:
- Nonstick Sheet Pan – I use these pans almost daily. They never stick and brown foods nicely.
Balsamic Roasted Mushrooms In The Oven
Oven Roasted Mushrooms Recipe (Balsamic, Garlic, & Herbs)
These oven roasted mushrooms with balsamic are EASY, quick and flavorful! Learn how to roast mushrooms in the oven with this balsamic roasted mushrooms recipe.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap 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.
Last Step: Leave A Rating!
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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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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Swimming in liquid, even after more than an hour. Yes, I followed the recipe exactly, and no, I didn’t crowd the half sheet pan. And yes, I use a thermometer in my oven. No bueno.
So delicious! They work on too or the side of everything!
These were SO so delicious! Even my husband who normally doesn’t like mushrooms was loving them! They are super flavorful and get perfectly caramelized and delicious. I used leftovers on top of a baked potato and it was so tasty!
Great mushroom recipe!
My favorite way to make mushrooms! We love these so much!
Absolutely delicious whole family loved 2nd time making this and will make more!!!!!!
I don’t see the instructions for freezing. Can you tell me how to do it?
Wholesome Yum M0
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.
How do you reheat them after freezing them?
Wholesome Yum M0
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.
Cant wait to try this, thank you!!
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
I’m a big mushroom lover and this recipe was really easy to make.
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 Yum0
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.
This seriously was amazing! I love balsamic vinegar 🙂 It’s perfect with mushrooms
This is simply genius! I love that it offers so much flavor and yet is so simple to make.
LOVE LOVE LOVE these mushrooms. Too bad my husband wouldn’t eat any, but more for me!
Such wonderful flavors and such an easy side dish or topper! Love this recipe!
Such a wonderful and simple recipe to make. I am going to add them to my pasta 🙂
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.
These were absolutely delicious, will definitely be making them again!
I am drooling over these mushrooms. Roasted mushrooms are just the best. I can imagine how delicious they are with balsamic vinegar!
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!
Yum these are so full of flavor! We always keep some on hand for pizza!
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! 🙂
These shrooms are absolutely fabulous! Great recipe!
Can you replace the baby portabella mushrooms with any other type?
Maya | Wholesome Yum0
Hi Joan, Yes, you can use any kind you like!
Balsamic mushrooms are just SO good. We love stirring them through some pasta.
Love this recipe! And I had no idea you can freeze roasted mushrooms but will be trying it next time I make this.
Love that I had these prepped in no time! Love these along side a steak.
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.
I want to put these mushrooms on EVERYTHING – steak, chicken, burgers!
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 🙂
I’ve been roasting mushrooms quite a bit recently too, they really are so easy and tasty. Love the flavoring here.
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!
I roast most of my veggies, I love the smokey taste it gives them. Looking forward to making these again. Thanks!
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!
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.
Wow this is just the perfect recipe. I love mushrooms!