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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- 1 lb Baby portobello mushrooms (cut into quarters)
- 2 tbsp Olive oil
- 2 tsp Balsamic vinegar
- 2 tsp Fresh thyme (chopped)
- 2 tsp Fresh parsley (chopped)
- 1/2 tsp Garlic powder
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
- Balsamic reduction (optional, for serving)
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.
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