Name: Roasted Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound mushrooms ((Note 1)); 10 cloves garlic, minced ((Note 2)); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons finely grated parmesan cheese ((Note 4)); 1 teaspoon dried oregano; 1 teaspoon table salt; 1/2 teaspoon ground black pepper; chopped fresh parsley, for serving

Summary:

Mushrooms are baked in the oven with garlic, spices, balsamic vinegar, and parmesan cheese. It's a simple yet flavorful side, and can be paired with a variety of main dishes.

Roasted Mushrooms

5 from 4 votes

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Prep: 10 mins

Cook: 25 mins

Yield: 3 servings

INGREDIENTS

▢ 1 pound mushrooms (Note 1)
▢ 10 cloves garlic, minced (Note 2)
▢ 2 tablespoons olive oil
▢ 2 tablespoons balsamic vinegar (Note 3)
▢ 2 tablespoons finely grated parmesan cheese (Note 4)
▢ 1 teaspoon dried oregano
▢ 1 teaspoon table salt
▢ 1/2 teaspoon ground black pepper
▢ chopped fresh parsley, for serving

INSTRUCTIONS

Prepare: Preheat oven to 400 F. Toss mushrooms with garlic, olive oil, oregano, salt, and pepper in large mixing bowl until well-mixed. Transfer mushrooms to baking sheet lined with foil, and spread out in single layer.
Bake: Bake at 400 F for 15 minutes. Drizzle balsamic vinegar over mushrooms, then toss or flip mushrooms. Evenly sprinkle parmesan cheese on top. Bake for another 10 minutes, or until mushrooms are tender and balsamic vinegar looks "baked in" (Note 5).
Serve: Transfer baked mushrooms to serving bowl, top with chopped fresh parsley, and serve (Note 6).

NUTRITION

Makes 3 Servings

Amount Per Serving:

Calories 140 (67% from fat)
Total Fat 10g	15%
Saturated Fat 2g	10%
Cholesterol 3mg	1%
Sodium 810mg	34%
Net Carb 8g
Total Carb 8.5g	3%
Dietary Fiber 0.5g	1%
Sugars 1.5g
Protein 1g

Vitamin A 0% · Vitamin C 9% · Calcium 7% · Iron 12%

PHOTOS

mixing mushrooms with seasonings and oil

garlic roasted mushrooms in serving bowl

NOTES & TIPS

(1) Mushrooms. I use cremini or baby bella. If possible, select mushrooms that are evenly sized so that they cook at the same rate. I prefer smaller mushrooms, so that there’s more surface area for balsamic vinegar, parmesan cheese, garlic, and spices to adhere to.

(2) Garlic. I use a lot of cloves since garlic is the prominent flavor in this recipe. To mince finely, use a garlic mincing tool instead of manually mincing with a knife. This helps distribute the garlic flavor all over the mushrooms. I use a garlic press from Dreamfarm.

(3) Balsamic Vinegar. The balsamic taste in these mushrooms isn’t very strong. If you want a bolder flavor, add an extra tablespoon or two.

(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(5) Baking. After drizzling the mushrooms with balsamic vinegar, monitor carefully during baking. The balsamic vinegar touching the foil can quickly blacken and burn.

(6) Serving. For extra crunch, toss in some pine nuts or chopped almonds. Pair these roasted mushrooms with meat-heavy main dishes like baked chicken breasts, pork tenderloin, or lemon cod.

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FISHER JERRY

Can you make these ahead of time? I am taking them for a Christmas side dish to a family gathering and would like to make on Tuesday. How would you reheat them?

Julia

Mushrooms are resilient vegetables, so it should be fine to make this ahead of time and reheat later. I would reheat them on a pan over the stovetop or in the oven until heated through. I hope they turned out well for you!

Dines

I’ve been making this recipe over and over -mushrooms with steak, yum!!!
Thank you for this website and the great recipes!

Hugh Rendle

Made these as a side dish for steak. What an amazing dinner. The recipe turned out perfectly!

Linda

Yum! I made these last weekend as an appetizer that we ate while we watched the game. Very good! 👍😀 Thanks for the recipe.

Annette

These mushrooms were delicious! I prepared them first hot, as directed, for non-keto people and they were very well received. The leftovers were eaten cold and were equally great. Quick, easy, and great tasting. Can’t ask for more.

Thanks for the review, Annette. Good to know they were equally tasty when eaten cold.

Garlic Roasted Mushrooms