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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: 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 when they are on sale 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:
- The Best Filet Mignon With Garlic Herb Butter
- Easy Grilled Chuck Eye Steaks
- Baked Pesto Stuffed Chicken Breast With Bacon
- 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.
More Low Carb Recipes To Love
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.
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More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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.
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.
Video Showing How To Make Oven Roasted Mushrooms:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Oven Roasted Mushrooms!
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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