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These Roasted Mushrooms are an easy side dish packed with flavor. Tossed with balsamic, garlic, and rosemary, they roast in the oven till they are juicy, tender, and absolutely irresistible. Perfect for holidays or weeknight dinners!
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Why You’ll Love These Roasted Mushrooms
I was admittedly a very picky eater as a kid. But one thing I loved, strangely enough, was mushrooms, and to this day, I can’t get enough of them. I’m also a huge fan of roasting vegetables whether it’s basic roasted butternut squash or roasted cauliflower, or jazzed up like Maple Sesame Roasted Broccoli. So naturally I had to combine these two food passions of mine.
These roasted mushrooms are baked in the oven with rosemary and a balsamic vinegar glaze for an easy side dish recipe that is bursting with deliciousness. Make them a staple on your dinner menu!
- Maximum flavor. When you roast mushrooms, you bring out their natural umami flavor. And coating them in a simple marinade makes them extra succulent.
- So versatile. Toss them on a pizza, stir into pasta, maybe even with this vodka sauce, spoon over baked polenta, or serve as a side dish to some steak bites with a baked potato. There are so many ways to enjoy roasted mushrooms. You’ll find even more ideas just above the recipe card!
- Works for everyone. This dish is naturally gluten free, low carb, dairy free, and vegan. So it suits lots of dietary needs.
Recipe Ingredients
Here’s a quick rundown of what you need to make these roasted mushrooms. As you can see, it’s a short list that packs a lot of flavor. You’ll find the full amounts and detailed instructions in the recipe card at the bottom of the post.
- 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
- Garlic
- 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.
How to Roast Mushrooms in the Oven
Let’s briefly go over the steps to roast the mushrooms. As I mentioned, the step-by-step directions are in the recipe card further down.
- 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 till they are all the same size.
- Make the marinade by stirring together the vinegar, oil, and salt and pour over the mushrooms.
- Coat the mushrooms by pouring the marinade over them, then tossing and massaging lightly until they are covered. Sprinkle pepper and rosemary leaves over the mushrooms.
- Bake the mushrooms in a 9×13-inch glass baking dish at 400°F for 20-30 minutes or until soft and browned.
- Serve immediately drizzling the pan juices over the mushrooms to make them extra juicy and flavorful. Just look at those mouthwatering roasted mushrooms!
Tips for Success
- Don’t rinse. You do not want to rinse mushrooms under water as 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.
- Prep your garlic. 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.
- Change things up. Try difference herbs or even give your mushrooms a sprinkle of parmesan cheese.
- Make even more. You can easily double or triple the recipe and spread the mushrooms out on two or three baking pans before roasting.
- Don’t marinate in advance. I would not recommend marinating ahead because the salt in the marinade will cause the mushrooms to give off moisture and get mushy. If you need to prepare them ahead of time, roast them and then follow the storage and reheating instructions below.
Storing and Reheating Leftovers
- Fridge – Whether you have extra roasted mushrooms or want to prepare them in advance, you can store them covered in your refrigerator and they will stay good for 3 to 4 days.
- Freezer – 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. Thaw overnight in the refrigerator before reheating.
- Reheat – Warm them up in the microwave, in a skillet on the stove, or in the oven until heated through.
Make it a Meal
These balsamic mushrooms pair well with so many meals. You can add them to pasta with marinara sauce, toss them with a Roasted Asparagus Quinoa Pilaf, or top some Avocado Toast. Or try one of these serving suggestions:
- Comfort food meal. Make a big skillet of French Onion Stuffed Meatballs and spoon them with the mushrooms over some Parmesan Mashed Potatoes.
- Steakhouse at home. This menu also keeps things low carb when you serve Rosemary Balsamic Marinated Flank Steak with a side of Horseradish Cheddar Mashed Cauliflower.
- Classic chicken dinner. The house will smell amazing whem you make Balsamic Rosemary Roasted Chicken paired with mushrooms and Honey Roasted Carrots.
- Meatless Monday. It’s also a perfect side for Stuffed Eggplant Parmesan and then you can scoop up all the sauces with Gluten Free Breadsticks.
- Holiday feast. Or add it to your holiday menu, whether you are serving prime rib, roast turkey, or ham!
More mushroom recipes
Roasted Mushrooms
Roasted Mushrooms tossed with balsamic, garlic, and rosemary are juicy, tender, and bursting with flavor. An easy side dish perfect for holiday meals or quick weeknight dinners!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
You can use white button mushrooms or baby bella or cremini mushrooms. You can even use portobello mushrooms cut into smaller pieces around the same size so they cook evenly.
Nutrition Facts
Roasted Mushrooms
Amount Per Serving (1 serving (one-fourth of the recipe))
Calories 100
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 590mg25%
Potassium 374mg11%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin C 3mg4%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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