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Balsamic Soy Roasted Garlic Mushrooms

[heart_this] · Dec 14, 2016 · 107 Comments

Balsamic Soy Roasted Garlic Mushrooms

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

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 (or 1/4 teaspoon dried thyme)
  • 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
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Food, Gluten-free, Mushroom, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Maria Lichty says

    December 14, 2016 at 2:49 pm

    These look tasty!

    Reply
  2. Heather Christo says

    December 14, 2016 at 4:52 pm

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

    Reply
  3. Jenny says

    December 14, 2016 at 8:44 pm

    This looks so great!!!

    Reply
  4. Lisa says

    December 15, 2016 at 2:05 am

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

    Reply
  5. Julie | Table for Two says

    December 15, 2016 at 2:11 am

    I'll take them all, please!

    Reply
  6. Kelli says

    December 15, 2016 at 9:09 pm

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

    Reply
  7. marla {Family Fresh Cooking} says

    December 16, 2016 at 3:27 am

    This dish is all I need for dinner!

    Reply
  8. Tracie says

    December 18, 2016 at 11:50 am

    They were excellent thanks

    Reply
  9. Elsie says

    December 20, 2016 at 9:26 am

    mmmmm!i wish i could have this right away..Looks Yummy

    Reply
  10. Anonymous says

    December 21, 2016 at 4:58 am

    This looks great, how do think they will freeze?

    Reply
  11. Karen Goodman says

    December 22, 2016 at 3:57 pm

    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!

    Reply
  12. Dave Harris says

    December 23, 2016 at 10:10 pm

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

    Reply
  13. kevin says

    December 24, 2016 at 2:49 pm

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

    Reply
  14. Linda Pellis says

    December 25, 2016 at 5:21 pm

    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!

    Reply
  15. Kelli says

    January 10, 2017 at 2:29 am

    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!

    Reply
  16. Cammi says

    January 13, 2017 at 5:58 pm

    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!

    Reply
  17. jennybwilde says

    January 17, 2017 at 1:43 am

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

    Reply
  18. kevin says

    January 17, 2017 at 3:57 pm

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

    Reply
  19. Phillup M. says

    January 23, 2017 at 2:37 am

    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!

    Reply
  20. Phillip M. says

    January 23, 2017 at 2:47 am

    Tonight was fondue night. These were the best mushrooms I have ever had! If you didn't think these mushrooms couldn't get better, dip them in a little fondue cheese.

    Reply
  21. Cherie R. says

    February 8, 2017 at 3:24 am

    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 !

    Reply
  22. kevin says

    February 8, 2017 at 4:27 pm

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

    Reply
  23. Anonymous says

    February 22, 2017 at 4:04 pm

    Can I use ground thyme or does or have to be fresh

    Reply
  24. Adrienne Lopez says

    February 22, 2017 at 5:19 pm

    Could you use liquid aminos in place of soy?

    Reply
  25. Verena says

    March 13, 2017 at 4:21 pm

    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!

    Reply
  26. Rita Floyd says

    March 19, 2017 at 7:19 pm

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

    Reply
  27. Saratoga Pixie says

    May 23, 2017 at 10:23 pm

    What kind of mushrooms are recommended?

    Reply
  28. beverly says

    May 24, 2017 at 11:18 pm

    where are the carbohydrates coming from

    Reply
    • Baylee says

      July 8, 2020 at 6:09 am

      Balsamic vinegar. Best to substitute with a Sugar free balsamic vinegar if your keto.

      Reply
  29. kevin says

    May 26, 2017 at 6:43 pm

    Saratoga Pixie: Button or cremini work well!

    Reply
  30. Kelly says

    June 5, 2017 at 4:12 am

    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.

    Reply
  31. Linda says

    August 26, 2017 at 7:32 pm

    Can i Make this the evening before?

    Reply
  32. kevin says

    August 29, 2017 at 4:37 pm

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

    Reply
  33. Lithana says

    September 2, 2017 at 12:02 pm

    It looks so delicious, i will make it for my master soon. Thank you so much for sharing!!

    Reply
    • Victor says

      May 15, 2020 at 5:58 am

      Your master??

      Reply
  34. Cara cepat tinggi says

    September 3, 2017 at 11:34 am

    When I loking thiss pictures..
    I want to eat this…
    Its very good.
    Thanks..
    Im from indonesia

    Reply
  35. David&Amanda Phetteplace says

    September 17, 2017 at 7:06 pm

    I used psychedelic mushrooms in place of regular ones.
    The flavor in this recipe makes them more tolerable to eat. I just had to be careful not to eat to many, by the third mushroom the kitchen walls were looking like they were breathing in and out!

    Reply
  36. Alana Springs says

    September 21, 2017 at 6:57 am

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

    Reply
  37. kevin says

    September 22, 2017 at 6:54 pm

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

    Reply
  38. Anonymous says

    October 1, 2017 at 6:41 pm

    How would these be as side dish for Thanksgiving or Christmas dinner? Thank You!

    Reply
  39. Anonymous says

    October 11, 2017 at 2:19 pm

    Can I triple this and add all to the crock pot? how long if so?

    Reply
  40. Anonymous says

    October 12, 2017 at 10:49 am

    Can you make these in a Crock-Pot? If so how long?

    Reply
  41. Chessie Pique says

    November 28, 2017 at 1:19 am

    These roasted mushrooms were part of dinner tonight, and what a delicious part they were! Thank you … will fix this again.

    Reply
  42. Astra Woodruff says

    January 4, 2018 at 3:51 pm

    Going to try this today! I will serve it as a tapa for my friends 🙂 fingers crossed!

    Reply
  43. Anonymous says

    February 3, 2018 at 7:21 pm

    Do you think they would be good as a room temp party snack?

    Reply
  44. Anonymous says

    March 17, 2018 at 9:19 am

    This recipe is absolutely delicious will definitely make again and can't see eating mushrooms any other way now.

    Reply
  45. Unknown says

    March 24, 2018 at 1:05 pm

    if you want to use up some ground thyme instead of fresh, how much would i use?

    Reply
  46. cindy west says

    March 24, 2018 at 1:06 pm

    if i want to use up ground thyme i have at home instead of buying fresh, how much would i use?

    Reply
  47. kevin says

    March 24, 2018 at 1:47 pm

    Cindy: Use 1/8 teaspoon ground dried thyme. Enjoy!

    Reply
  48. Anonymous says

    April 8, 2018 at 4:32 am

    This was a hit

    Reply
  49. Lee B. says

    April 24, 2018 at 5:00 pm

    YUMMY!!! I made these last night, and they were sooooo good! I didn't have any thyme, so I made them with rosemary, and we topped them with feta cheese. It's definitely a new favorite dish!! Thank you so much for sharing this recipe!!

    Reply
  50. Anonymous says

    May 21, 2018 at 3:16 pm

    Can you prepare these in the crock pot?

    Reply
  51. CTB says

    May 28, 2018 at 4:42 pm

    Hi Kevin,
    Made these for a tapas party last night and they were delicious and a hit. I think your skewered recipe would even be a better presentation next time (also, I'm not a meat eater, but for those who BBQ steaks, the skewered mushrooms would be elegant balanced on the steak for guests to push off the skewer onto the steak themselves). Thank you for an elegant, simple recipe.
    Cynthia

    Reply
  52. Anonymous says

    June 3, 2018 at 6:50 pm

    Fantastic!! I substituted coconut aminos for the soy sauce to cut down on sugar and sodium. They were fantastic and took my omelette the next day to a new level.

    Reply
  53. Jean says

    August 19, 2018 at 8:51 am

    Super easy to make and delicious. I used button mushrooms and will try with cremini next time. Thanks!

    Reply
  54. Kasey says

    September 13, 2018 at 12:58 pm

    Could I assemble this, and store it in a xiploc overnight, then bake the next day? Or can I bake it, then reheat the next day?!

    Reply
    • kevin says

      September 14, 2018 at 9:46 am

      Both will work! Enjoy!

      Reply
    • kevin says

      May 23, 2019 at 11:07 am

      Yes you can!

      Reply
  55. Andrea says

    November 29, 2018 at 5:14 pm

    Hi there from The Netherlands. Just to be sure: 2 pounds equals 1 kg of mushrooms? That’s an awful lot of mushrooms…

    Reply
    • kevin says

      November 30, 2018 at 1:51 pm

      Yes, that’s 1 kg of mushrooms! They shrink a lot when roasted. Enjoy!

      Reply
    • kevin says

      May 23, 2019 at 11:07 am

      Yes!

      Reply
  56. Tami says

    May 23, 2019 at 10:06 am

    Can these be made in a Crock-Pot? If so how long 3-4 hrs on low?

    Reply
    • kevin says

      May 23, 2019 at 11:05 am

      Yes! 3-4 hours on low in the slow cooker/crock-pot. Enjoy!

      Reply
  57. Nicole says

    July 5, 2019 at 7:26 am

    Do you suggest white balsamic for this?

    Reply
    • kevin says

      July 6, 2019 at 8:57 am

      I use the regular balsamic vinegar and white also works!

      Reply
  58. Mona says

    February 13, 2020 at 5:49 am

    Mouth watering. How to manage without an oven.

    Reply
    • kevin says

      February 13, 2020 at 10:31 am

      You can saute the mushrooms in a pan (optionally sliced) and add the sauce ingredients at the end.

      Reply
  59. Rich says

    February 18, 2020 at 9:25 pm

    Made these tonight. Fantastic!

    Reply
  60. Bret says

    February 21, 2020 at 6:44 pm

    Hehe Balsamic vinegar, soy sauce, salt and pepper… how can that taste good and nothing to balance the saltiness and sour taste?

    Reply
  61. Summer Day says

    March 8, 2020 at 9:36 pm

    Kevin, my mushrooms never got the caramelized look that your photos show. I cooked them an extra 10 min…30 in all, but no carmelizing. The flavor was good, but I was confused why they didn’t turn out looking like yours. any suggestions?

    Reply
    • kevin says

      March 12, 2020 at 1:15 pm

      That is strange! What kind of a baking dish did you use? Some of the colour comes from the balsamic vinegar…

      Reply
    • Mari says

      July 15, 2020 at 5:43 pm

      Mine didn’t either. Very liquidy but the sauce was amazing!

      Reply
    • Larry says

      January 6, 2021 at 12:12 pm

      After you wash the mushrooms and pat them dry, put them in a large bowl and toss them with about a tablespoon of corn starch (just enough to barely powder them) before adding the sauce. The glaze will stick better to the mushrooms, and the remaining sauce will be thicker.

      Reply
  62. Kathleen says

    April 16, 2020 at 4:44 pm

    Omg whenever I make anything it never tastes as good as the pictures look but this was amazing!! Taste so good and so easy and simple to make! I’m having the mushrooms with meals goes so well thankyou

    Reply
  63. Larry H. says

    July 12, 2020 at 2:45 pm

    Hi Kevin,

    I came to find your delicious recipe and was truly so good. I added 1/2 cup of fresh garlic scapes from off the farm and OH so good. Truly awesome ! Thanks for such a simple and great recipe. Will be making this again and again.
    Larry

    Reply
  64. Michael Whaley says

    August 19, 2020 at 11:41 pm

    I’ll put these in a foil pan on my smoker at 350°. Bet they are killer.

    Reply
  65. Melissa says

    October 10, 2020 at 8:25 am

    Can these be frozen after cooking ?

    Reply
    • kevin says

      October 13, 2020 at 8:52 am

      Yes they can be frozen. Enjoy!

      Reply
  66. Hartley says

    October 21, 2020 at 8:10 pm

    Just made these tonight! They were really good. I paired it with one of my favorite gnocchi recipes and it was a hit with my husband.

    Reply
  67. Judy says

    February 7, 2021 at 9:56 pm

    Is that fresh thyme or dried?

    Reply
    • kevin says

      February 8, 2021 at 10:13 am

      The recipe uses fresh thyme but you can use 1/2 teaspoon of dried thyme instead. (I have updated the recipe to indicate that!)

      Reply
  68. Lynn says

    February 9, 2021 at 12:50 pm

    WOW! This mushroom dish is incredible! I can’t wait to serve these mushrooms with a grilled steak come BBQ season! So, so good!

    Reply
  69. Leslie Smith says

    March 29, 2021 at 8:35 pm

    So good! The first time I used the recipe with broccoli instead of mushrooms. It did not have to cook the whole 20 minutes. My husband said it was the best broccoli ever! Tonight I’m using mushrooms, halved fingerling potatoes and green beans. Awesome recipe! Thank you!

    Reply
  70. Dalena says

    April 26, 2021 at 7:07 pm

    I’m not a huge fan of mushrooms, but this recipe makes them so tasty! I add feta and sometimes red peppers and some onion. Thanks for this easy and tasty go-to recipe!

    Reply
  71. Eric Moritz says

    November 14, 2021 at 8:06 pm

    I have severe psoriasis and also have to adapt for my daughter’s palate. Modifying this recipe was a welcome breeze. I airfried 1# whitecaps and 1/2# baby bellas while I microwaved the sauce. Not thick and rich, but yummy.

    Reply
  72. Livecoupons net says

    December 17, 2021 at 4:56 am

    Look so yummy! Great ideas for gathering family!

    Reply
  73. Danielle says

    January 26, 2022 at 4:48 pm

    While my brain had never paired mushrooms and balsamic before, as I stare at your photos I can completely understand why they would be a delectable match. Definitely going to make these soon!

    Reply
  74. Kim says

    December 20, 2022 at 4:09 am

    Looks yummy. How would you make this ahead?

    Reply
  75. Nado says

    January 21, 2023 at 3:26 pm

    J’ai réalisé cette recette mais je n’ai pas mis de sauce soja, j’ai remplacé le thym par du persil plat et j’ai mis de la crème de vinaigre balsamique. j’en avais fait beaucoup, alors j’ai utilisé le reste pour compléter la garniture d’une pizza, c’était vraiment délicieux 😋

    Reply

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