Balsamic Roast Mushrooms Recipes

BALSAMIC-THYME ROASTED MUSHROOMS

Balsamic-Thyme Roasted Mushrooms image

This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.

Provided by France C

Categories Fruits and Vegetables Mushrooms

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

cooking spray
1 pound white button mushrooms
4 stalks green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme leaves
½ teaspoon salt, or more to taste
¼ teaspoon black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g

BALSAMIC-ROASTED MUSHROOMS

Balsamic-Roasted Mushrooms image

This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.

Provided by Soup Loving Nicole

Categories Fruits and Vegetables Mushrooms

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

1 (8 ounce) package whole white button mushrooms
¼ cup balsamic vinegar
3 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh chives, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
Place mushrooms in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g

BALSAMIC ROAST MUSHROOMS

Balsamic Roast Mushrooms image

Personaly I dont like mushrooms, but made this for dinner because the rest of the family enjoy them, and they loved these. I served these with meat but it seems it would go down well as a side to anything.....or just on its own for vegetarians. Served as a dish this recipe would serve 4 or as a main it would serve 2.

Provided by Tisme

Categories Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove, crushed
2 teaspoons brown sugar
2 tablespoons sweet chili sauce
salt
ground black pepper
600 g button mushrooms
1/3 cup chopped fresh herb (parsley, chives, tarragon)

Steps:

Preheat oven 220c.
Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine.
Place the mushrooms into a large bowl and pour over the vinegar mixture.
Toss mushrooms with mixture well to combine ingredients and mushrooms together.
Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender.
Sprinkle mushrooms with the herbs and serve.

Nutrition Facts : Calories 394.4, Fat 36.7, SaturatedFat 5.1, Sodium 15.5, Carbohydrate 13.9, Fiber 2.1, Sugar 10.4, Protein 6.7

BALSAMIC MUSHROOMS

Balsamic Mushrooms image

This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
12 ounces white mushrooms, halved (quartered if large)
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
Freshly ground pepper

Steps:

Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.

HONEY ROASTED BALSAMIC MUSHROOMS

Honey Roasted Balsamic Mushrooms image

Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.

Provided by SarasotaCook

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

20 cremini mushrooms, cut in quarters (medium sized)
1/4 cup olive oil
1/4 cup balsamic vinegar (the better the balsamic, the better the flavor. Also you can cut down on the vinegar, if you think i)
1 tablespoon honey
1 teaspoon fresh thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon kosher salt

Steps:

Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.

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