Roasted Mushrooms with Balsamic, Thyme and Dijon
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:
Roasted Mushrooms with Balsamic, Thyme, and Dijon
These roasted mushrooms are so easy to make but boast a complex flavor that everyone is sure to love.
Ingredients
- 16 ounces white mushrooms, cleaned and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat oven to 400°F.
- In a bowl, toss all ingredients together. 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 cooked through and golden brown. Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1 pf 4Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 20mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
25 Comments on “Roasted Mushrooms with Balsamic, Thyme and Dijon”
I made these in the crock pot since it is so hot here. They smell wonderful. I will roast some when the weather is a lot cooler.
I also love roasted vegetables. It’s so easy to mix up the recipe too. Different vegetables. Different seasonings. They’re awesome!
These look amazing! I love mushrooms in any and all recipes.
Thanks! I feel the same way about mushrooms. :)
Such a perfect side dish! Or lunch :)
I made these for dinner tonight using Baby Bellas… and OMG! They are fantastic!! Thank you for such a wonderful flavor combination. :)
So glad you liked them!
Shrooms are my jam. I absolutely love them.
Alright, I hate to sound repetitive as I always say this on your site, but why didn’t I think of roasting mushrooms?! Gah! You are always inspiring me, friend. Hope you’re well!!
I LOVE roasted vegetables and I LOVE mushrooms. The other day I made two packages of mushrooms and was sad after they cooked down. I’m pretty sure I could have eaten both packages myself….but I had to share…sigh.
Absolutely LOVE mushrooms, but I always forget about roasting them…thanks for the reminder. These look delicious!
I LOVE mushrooms! When ever I have them for a recipe I usually pop a couple into my mouth before cooking. Saute or roasted is the best way to go!
This looks scrumptious!
Also it happens to be perfect because I still have a lot of leftover mushrooms from the Easter that didn’t happen! Thanks so much Rachael!
These look great, Rachel! I adore mushrooms now but couldn’t stand them until a couple years ago. There’s still hope for E!
I really like roasted mushrooms but don’t think to make them nearly often enough! I love the spices and flavors you used in this recipe!!
I’m crazy about mushrooms but I can never figure out what to do with them so I usually just end up throwing them into omelets. I bought a ton of them at the store yesterday so I’m excited I found this! Can’t wait to try it tonight.
I love, love, love mushrooms and these are calling my name!!
LOVVEEE this!! Ya…I could eat the whole bowl. Seriously.
I can only imagine how amazing these are, soaked with all that Dijon-balsamic and herb-y goodness! I would be completely satisfied with a bowl of these and a glass of merlot. YUM!
This is so perfect – I’m on a hunt for easyish veggie side dishes as I’ve lately just been making a starch side and forgoing the healthier stuff. I’m adding this one to the plan for next week for sure! :)
Ohh! I might have to make these for a vegan potluck soon!
I’m with Cassie; these sound terrific. And now I am reminded that I am going to miss my thyme when I move. And my sage and…well all of my herbs! Wonder if the new owners would notice if all of the herb plants were gone? :)
Have a container garden. I grow all of my plants in containers, even tomatoes.
I will just eat the whole bowl of these, nothing else, thank you. They look amazing! Great flavor, Rach!
Are we the same person??? I’ve made something like this like 4 times the last couple weeks. But, I dump a healthy portion of goat cheese on top, naturally. Aaaand, I freaking love pear jelly beans.