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Garlic Roasted Mushrooms are baked with rosemary and a balsamic vinegar glaze for an easy side dish recipe that has tons of flavor. You only need a handful of simple ingredients and a few minutes of prep time. Let them roast in the oven while you prepare the rest of the meal, whether it’s a holiday feast or a weeknight dinner. Gluten free, vegan, and keto too!
I was admittedly a very picky eater as a kid. But one thing I loved, strangely enough, was mushrooms. OK, OK, you caught me. What I really loved was mushrooms coated in breading and deep fried.
But that’s neither here nor there.
These days, I’ll take a mushroom in any way, shape, or form. Simply sauteed or cooked on the grill. Threaded onto skewers or folded into an omelet. And let’s not forget about piling them on pizza.
I love that meaty texture and earthy flavor. It tastes delicious on its own, with just basic seasonings like a little salt and pepper. But since mushrooms are basically sponges, they can absorb anything you want to add to make them even more delicious.
But there is not much better than roasting mushrooms. Sure they are great with a grilled steak, but honestly, I can skip the meat and just eat a big bowl of these little fungi and be perfectly satisfied.
Roasting is an easy, healthy, and flavorful way to prepare and enjoy eating your veggies. Because it requires less oil than sauteeing in a skillet, roasted vegetables can be lower in calories and fat than their pan-fried counterparts. And unlike boiling or steaming, there is no loss of nutrients to the water.
Roasting at high temperature allows the natural sugars to caramelize and intensifies the flavors even when you just make basic roasted butternut squash or roasted cauliflower tossed simply in olive oil, salt, and pepper.
When you roast mushrooms, you bring out their natural umami flavor. And coating them in a simple marinade makes them extra succulent while retaining all of their nutrients like fiber, Vitamin B, Vitamin C, and potassium.
How to Roast Mushrooms with Garlic and Rosemary
Roasted Mushrooms are juicy and tender, pairing well with so many meals. And when you toss them in garlic, balsamic vinegar, and rosemary, you bring in an incredible combination of savory flavors that make them absolutely mouthwatering. And not only are they simple to make, but they are healthy too, plus naturally gluten free, keto, vegan, and Whole 30 approved
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Mushrooms – white button mushrooms are shown here, but you can also use cremini or baby portabello mushrooms, or even large portabellos cut into evenly-sized pieces.
- Balsamic Vinegar
- Olive oil
- Salt and pepper
- Rosemary – I recommend using fresh rosemary, but in a pinch you can also use dried. For a variation, you can also try other herbs like thyme or oregano.
Directions overview – scroll to the recipe card for the full set of instructions
- Prepare the mushrooms by wiping with a soft brush or a dry towel to remove the dirt. Trim the ends of the stems if they are long. If any are large, cut in half or quarters to they are all the same size.
- Make the marinade by stirring together the vinegar, oil, and salt.
- Coat the mushrooms by pouring the marinade over them, the tossing and massaging lightly until they are covered.
- Prepare to bake by sprinkling pepper and rosemary leaves over the mushrooms.
- Bake the mushrooms in a 9 x 13-inch glass baking dish at 400°F for 20-30 minutes or until soft and browned.
- Transfer to a serving bowl, but do not discard the juices.
Serve immediately drizzling the pan juices over the mushrooms to make them extra juicy and flavorful. Just look at those mouthwatering roasted mushrooms!
A good 9×13-inch glass baking dish is a kitchen workhorse for roasting veggies, cooking meatloaf, or baking brownies.
While you can just chop your garlic with a knife, I personally don’t like chunks of garlic and always prefer to use my garlic press. You can also use prepared minced garlic from a jar or tube.
You do not want to rinse mushrooms under water are they are like sponges and will just soak up all the moisture.
Instead use a soft brush, kitchen towel, or paper towel to gently wipe the dirt off of the mushrooms. You can also trim to stems to get rid of any dirt at the bottom of the stem.
Yes, double or triple the recipe and spread the mushrooms out on two or three baking pans before roasting.
Yes, you can bake them before serving. Keep them covered in your refrigerator and they will stay good for 3 to 4 days.
Reheat in the microwave, in a skillet on the stove, or in the oven. I would not recommend marinating ahead because the salt in the marinade will cause the mushrooms to give off moisture and get mushy.
Yes, while it is best not to freeze raw mushrooms, you can freeze them after you roast mushrooms. Let them cool to room temperature, then freeze in a single layer before transferring to a plastic zipper storage bag or an airtight container. They will keep for two or three months.
When you are ready to use them, thaw in the refrigerator, then toss on a pizza, stir into pasta, maybe even with this vodka sauce, or heat them up to serve as a side dish to some steak bites with a baked potato.
Make it a Meal with Roasted Mushrooms
Classic chicken dinner
Vegetarian and healthy
Or add it to your holiday menu, whether you are serving prime rib, turkey, or ham!
More mushroom recipes
- Ground Beef Stuffed Mushrooms with Mozzarella
- Roasted Asparagus and Mushroom Quinoa Pilaf
- Creamy Green Beans with Mushrooms
- Roasted Mushroom and Garlic Hummus
- Creamy Parmesan Mushrooms from Jo Cooks
Garlic Roasted Mushrooms with Balsamic Vinegar
- 1 pound mushrooms (see Note)
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- pepper to taste
- 1 sprig fresh rosemary or 1 teaspoon dried rosemary
- Preheat your oven to 400°F and set aside a 9×13-inch baking pan.
- Prepare the mushrooms by wiping with a soft brush or clean towel to remove the dirt. Trim the stems and, if any are much larger than the others, cut in half or quarters so all pieces are an even size. Place the mushrooms in the pan.
- In a small bowl, mix the vinegar, oil, garlic, and salt together.
- Pour the marinade over the mushrooms and toss to coat completely, massaging with your hands if needed to get them thoroughly coated.
- Season with pepper, to taste.
- Remove the leaves from the rosemary sprig and sprinkle over the mushrooms.
- Place the pan in the oven and bake for 20-30 minutes until soft and slightly browned.
- Transfer to a bowl and drizzle the pan juices over the mushrooms.
- Serve immediately. You can also store covered in the refrigerator for 3 or 4 days, or freeze for up to 3 months.