Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms
Today I have a new side dish recipe for you, balsamic soy roasted garlic mushrooms that are so easy to make and so tasty and good! These mushrooms are as easy to make as tossing whole mushrooms in soy sauce, balsamic vinegar and garlic and roasting them until they are all nice and tender! Despite being so simple, these mushrooms are going be the star of your next meal!

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms
Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!


ingredients
  • 2 pounds mushrooms
  • 1 tablespoon oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
directions
  1. Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Nutrition Facts: Calories 89, Fat 4.1g (Saturated 0, Trans 0), Cholesterol 0, Sodium 465mg, Carbs 9g (Fiber 2.4g, Sugars 4.1g), Protein 7.8g
Nutrition by: Nutritional facts powered by Edamam

30 comments:

Maria Lichty said...

These look tasty!

Heather Christo said...

This would be the perfect side dish for pretty much anything!

Jenny said...

This looks so great!!!

Lisa said...

You always have a way with mushrooms! I judge a cook on the way they prepare them. Delicious.

Julie | Table for Two said...

I'll take them all, please!

Kelli said...

Guess who's buying mushrooms tomorrow! Can't wait to try this.

marla {Family Fresh Cooking} said...

This dish is all I need for dinner!

Tracie said...

They were excellent thanks

Karen Goodman said...

I tried this last night. The flavor was very good. I actually cut the recipe by 1/4 and made it in too big of a dish...as a result my results didn't come out as coated in sauce as yours did. Next time I would make at least a 1/2 recipe and try to find a smaller dish so the liquid stays touching the mushrooms. That sauce is just the star of this recipe!

Dave Harris said...

Side dish, are you crazy, this wonderful creation is a complete meal in itself....show me the mushrooms!

Kevin Lynch said...

Dave Harris: Yes! I could eat this as a main as well!

Linda Pellis said...

Just made these to serve with today's Christmas dinner. Let me just say if you haven't made these yet, make these part of your 2017 menu, amazing!

Kelli said...

Hey Kevin, have you ever thought about moving to Florida and finding a little old lady to cook for?
These mushrooms are beyond fabulous. Just like every other recipe of yours that I've tried. Wow! Thanks so much for sharing your talent with us. And my kitchen's yours whenever you're ready!

Cammi said...

Tried these tonight. While the family enjoyed them, they enjoyed your recipe for "Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce" even more, so those will stay at the top of the list, LOL. Thanks for the great recipes!

jennybwilde said...

I made these to serve with roast beef tonight and they were outrageously good! Thanks for a keeper of a recipe,Kevin.

Kevin Lynch said...

jennybwilde: I'm glad you enjoyed them! They are go good with roast beef!

Phillup M. said...

These were the best mushrooms I have ever had! We just had fondue night and if you thought couldn't get better all by themselves, try a little fondue cheese. Thank you for the receipe!

Cherie R. said...

These recipe was Delish. Made a 1/2 portion yesterday to use up some mushrooms. Reheated for dinner tonight and served with some angel hair pasta. Awesome flavor !! I cooked about 30 minutes (my oven often takes longer to cook though), enough to ensure that they caramelized and the liquid started to reduce. Thanks for a great recipe !

Kevin Lynch said...

Cherie R.: I'm glad you like them!

Adrienne Lopez said...

Could you use liquid aminos in place of soy?

Verena said...

We just had these delicious mushrooms for supper. I must admit I was a bit sceptical about the amount of sauce so I doubled it. Turned out the recipe would have been correct because the mushrooms released some juices during their time in the oven. This was a great main dish along with some crusty rolls and a green salad, but I could also imagine it as a delicious side for a barbecue. Thank you for this recipe!

Rita Floyd said...

Looks so good. Can't wait to try it.

Saratoga Pixie said...

What kind of mushrooms are recommended?

beverly said...

where are the carbohydrates coming from

Kevin Lynch said...

Saratoga Pixie: Button or cremini work well!

Kelly said...

Mushrooms are 1 of my favorite foods. Thus looks great.
I wish you would give a serving size or let us know if it is just 1. I am a diabete & have to count every carb.

Linda said...

Can i Make this the evening before?

Kevin Lynch said...

Linda: Yes you can make it the day before and rewarm it, of course it's best fresh though.

Alana Springs said...

I was wondering if I can use canned mushrooms. And if it works if i cook them on stove?

Kevin Lynch said...

Alana Springs: I have not tried it with canned mushrooms. They would not be the same but they would probably taste good.

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