Succulent roasted mushrooms deliciously flavored with balsamic vinegar, Dijon mustard, and thyme. A savory side dish or add them to a salad or sandwich for a real treat!
I’m obviously on a roasted vegetable kick.
I also happen to love thyme. It’s one of the easiest herbs to grow — mine comes back year after year so I don’t even need to plant it anymore.
And roasted mushrooms are my favorite of all roasted vegetables. These marsala roasted mushrooms are out of this world good! I could eat an embarrassing amount of them, but I guess it is better than jelly beans, right?
These roasted mushrooms are so flavorful, thanks to the thyme I already mentioned, but they get also a nice bit of tang from balsamic vinegar and Dijon mustard which complements the rich flavor of the roasted mushrooms. Lots of umami and good flavor!
Roasted mushrooms are easy to make. Simply mix up olive oil, balsamic vinegar, Dijon mustard and fresh thyme in a large bowl. Add the mushrooms, and toss well until the mushrooms are coated. Arrange the mushrooms on a large rimmed baking pan. Don’t overcrowd the mushrooms –they need air to roast properly and not steam. Bake at 400°F for 20 minutes. That’s it.
Roasted mushrooms are a perfect side dish to any great meal — pork, chicken, steak, tofu…you name it. They are fantastic tossed on a salad too. Double the amount of the oil/vinegar mixture that you use to roast the mushrooms and use half as a vinaigrette for your salad. Easy!
Or just munch on these roasted gems like candy. It’s almost the same, right?
Don’t want to turn the oven on? Try these Sautéed Mushrooms with Wine and Garlic! They’re super good, too.
Loving roasted vegetables?
Roasting vegetables brings out so much natural sweetness and flavor. It’s an easy cooking method, too. Try:
- 16 ounces white, baby bella, or cremini mushrooms, cleaned and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar, optional
- ¼ teaspoon coarse ground black pepper
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon chopped fresh thyme (or to taste)
- Preheat oven to 400°F.
- In a large bowl, toss mushrooms with oil, balsamic vinegar (if using), and pepper. Spread on a rimmed baking sheet in a single layer.
- Bake for 10 minutes, toss with a spatula or spoon, and bake for 5-10 minutes more or until mushrooms are tender and golden brown. Sprinkle with salt and thyme, and serve warm or at room temperature.
- Most types of mushrooms can be roasted such as baby bella, cremini, morel, shitake, etc.
- Make Ahead: Mushrooms can be roasted a day or two ahead and refrigerated. Warm gently in small skillet or oven.
- To Freeze: Make a double batch and freeze the extra roasted mushrooms for up to 3 months. If you can, thaw them overnight in the fridge, and reheat gently in a skillet or the oven. If necessary, add a splash of balsamic or broth to rehydrate them.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.