Roasted Mushrooms with Balsamic, Thyme and Dijon
Posted: 04/04/2013
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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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
side servings
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
Serving: 1pf 4, Calories: 96kcal, Carbohydrates: 7g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 20mg, Fiber: 3g, Sugar: 3g
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.
Carla says
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.
Laura Dembowski says
I also love roasted vegetables. It’s so easy to mix up the recipe too. Different vegetables. Different seasonings. They’re awesome!
SaltySweetSour says
These look amazing! I love mushrooms in any and all recipes.
Rachel Gurk says
Thanks! I feel the same way about mushrooms. :)
Sues says
Such a perfect side dish! Or lunch :)
Jenny says
I made these for dinner tonight using Baby Bellas… and OMG! They are fantastic!! Thank you for such a wonderful flavor combination. :)
Rachel Gurk says
So glad you liked them!
claire @ the realistic nutritionist says
Shrooms are my jam. I absolutely love them.
carrian says
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!!