These Balsamic Garlic Roasted Mushrooms are an umami-packed, savory side dish that pairs beautifully with almost any main course. Juicy mushrooms are roasted until tender in a rich balsamic-soy-garlic glaze, enhanced with fresh herbs for a deliciously earthy finish.
Why You Will Love This Recipe
This recipe transforms humble mushrooms into a gourmet-style side with just a handful of ingredients. It’s quick, incredibly flavorful, naturally plant-based, and simple enough for weeknight dinners yet elegant enough for a dinner party.
Balsamic Soy Roasted Garlic Mushrooms
There’s something undeniably satisfying about roasted mushrooms. When cooked right, they develop a meaty texture and deepen in flavor, absorbing any marinade or seasoning with ease. And when you combine them with balsamic vinegar, soy sauce, garlic, and herbs? Pure magic.
These mushrooms are a fantastic option if you’re trying to add more vegetables to your plate without feeling like you’re “missing out.” They’re rich, juicy, slightly tangy, and packed with savory depth.
You can use almost any mushroom variety here—white button, cremini, baby bella, or even wild mushrooms if you want to take it up a notch. The roasting method intensifies the flavor of each variety.
Balsamic vinegar brings a touch of sweetness and tang, while soy sauce adds umami and saltiness. Together, they create a beautifully balanced glaze that coats the mushrooms as they roast.
Fresh garlic adds a punchy kick, and thyme (fresh or dried) rounds everything out with a subtle earthiness that plays well with the mushrooms’ natural flavor.
These mushrooms are ready in about 20 minutes from start to finish, making them a great last-minute addition to your dinner table.
They pair wonderfully with steak, grilled chicken, or can even top a slice of sourdough toast or a warm grain bowl for a simple vegetarian meal.
For those following plant-based diets or looking for dairy-free, egg-free, gluten-free sides—this recipe checks every box.
It also scales well. Need to feed a crowd? Just double or triple the recipe and use a larger baking tray.
You can even meal-prep these for the week. They reheat beautifully and can be added to pastas, salads, wraps, or eaten straight from the fridge.
They also make a fantastic addition to holiday spreads. Savory, warm, and comforting—everyone loves them.
If you haven’t fallen in love with mushrooms yet, this recipe might just be your turning point.
Servings 4
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 pounds mushrooms (cremini, white button, or mixed), cleaned and trimmed
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss the mushrooms with olive oil, balsamic vinegar, soy sauce, chopped garlic, thyme, salt, and pepper until evenly coated.
- Spread the mushrooms out in a single layer on a large baking sheet.
- Roast in the preheated oven for 10 minutes.
- Stir the mushrooms gently, then continue roasting for another 8-10 minutes, or until the mushrooms are tender and caramelized around the edges.
- Remove from oven and serve warm. Garnish with extra thyme if desired.
Tips
- Avoid overcrowding the pan to help mushrooms roast instead of steam.
- You can add a splash of maple syrup for a sweet-savory twist.
- Great served over rice, mashed potatoes, or with roasted meats.
- For more depth, sprinkle a touch of smoked paprika before roasting.
