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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!
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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