Name: Balsamic Glazed Baked Mushrooms – Easy Side Dish
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs (about 680g) cremini or baby bella mushrooms, cleaned and halved (or quartered if large); 3 tablespoons olive oil; ¼ cup balsamic vinegar; 2 tablespoons low-sodium soy sauce (or tamari); 3 cloves garlic, minced; 1 teaspoon dried thyme (or Italian seasoning); ½ teaspoon black pepper; 1 tablespoon brown sugar or honey (optional, adjust to taste); Salt to taste; Fresh parsley, chopped (for garnish)

These tender baked mushrooms are tossed in a rich, tangy balsamic glaze with garlic, herbs, and a touch of sweetness, then roasted until caramelized and juicy. This simple, flavorful side dish elevates any meal with its deep umami taste and glossy finish, perfect for weeknights or entertaining.

Why You’ll Love This recipe

You’ll fall head over heels for these Balsamic Glazed Baked Mushrooms because they deliver restaurant-quality flavor with almost zero effort. The earthy mushrooms soak up the tangy-sweet balsamic glaze, creating caramelized edges and a luscious sauce that forms naturally in the pan.

They’re incredibly versatile, pairing beautifully with steak, chicken, roasted veggies, or even as a topping for salads and grain bowls. This dish is naturally low-carb, vegan-adaptable, gluten-free, and packed with savory umami that makes even non-mushroom lovers reach for seconds.

Plus, it uses simple pantry ingredients, comes together quickly, and looks elegant on the plate despite being beginner-friendly. It’s the kind of side that turns an ordinary dinner into something special without extra work.

Yield: 4 servings

Balsamic Glazed Baked Mushrooms – Easy Side Dish

Tangy, caramelized balsamic glazed baked mushrooms—easy, juicy side dish bursting with umami flavor.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

1.5 lbs (about 680g) cremini or baby bella mushrooms, cleaned and halved (or quartered if large)
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons low-sodium soy sauce (or tamari)
3 cloves garlic, minced
1 teaspoon dried thyme (or Italian seasoning)
½ teaspoon black pepper
1 tablespoon brown sugar or honey (optional, adjust to taste)
Salt to taste
Fresh parsley, chopped (for garnish)

Instructions

Get excited—preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment or lightly grease a baking dish. This is where the magic starts!
Gently wipe your mushrooms clean with a damp paper towel (no soaking—they hate water!). Trim any tough stems and cut larger ones in half or quarters so they’re bite-sized and roast evenly.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, dried thyme, black pepper, and brown sugar until smooth and glossy. It’ll smell amazing already!
Toss those beautiful mushrooms into the bowl with the glaze. Give them a big, loving stir so every piece gets coated in that tangy goodness.
Spread the mushrooms out in a single layer on your prepared baking sheet—don’t crowd them! Space helps them caramelize instead of steam.
Pop them into the hot oven and roast for 25-30 minutes. Halfway through (around 12-15 minutes), give them a quick stir or flip so both sides get those gorgeous golden-brown edges.
Watch for the liquid to reduce and the glaze to turn sticky and shiny—that’s the sign they’re almost ready to dazzle!
Pull them out when tender, caramelized, and swimming in that irresistible balsamic sauce. Taste one (you deserve it!) and add a pinch of salt if needed.
Let them rest for 5 minutes so the flavors settle and the glaze thickens even more—patience pays off here.
Transfer to a serving dish, sprinkle with fresh chopped parsley for a pop of color, and serve hot. Get ready for everyone to ask for the recipe!

Notes

Use high-quality balsamic for the best flavor—cheaper versions can be overly acidic. These mushrooms release a lot of natural juices that mix with the glaze, so no need to add extra liquid. Perfect for meal prep, holiday sides, or turning boring dinners into something special.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 176Total Fat 12gSaturated Fat 2gUnsaturated Fat 10gSodium 391mgCarbohydrates 17gFiber 4gSugar 10gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a rimmed baking sheet or shallow baking dish to catch the juices—mushrooms release a lot of liquid that becomes part of the glaze.
Don’t overcrowd the pan; give them space for caramelization instead of steaming.
Wipe mushrooms clean with a damp paper towel rather than washing them to avoid sogginess.
For extra caramelization, broil for the last 1-2 minutes, watching closely to prevent burning.
Taste the glaze before roasting and adjust sweetness or tang if needed—balsamic brands vary in intensity.
Add the herbs at the end for freshest flavor if using fresh instead of dried.

Ingredients Notes

Cremini (baby bella) mushrooms are the star here—they hold their shape beautifully during roasting and offer a deeper, meatier flavor than white button mushrooms. Balsamic vinegar provides the signature tangy sweetness; choose a good-quality one (not the super-cheap kind) for richer results without needing extra sugar.

Fresh garlic brings aromatic punch—mince it finely so it melts into the glaze. Olive oil helps everything roast evenly and adds a silky mouthfeel. A touch of soy sauce or tamari boosts umami and saltiness (use low-sodium to control seasoning).

Dried thyme or Italian herbs add earthy notes that complement the mushrooms perfectly, while a pinch of black pepper sharpens all the flavors. Optional brown sugar or honey balances the acidity if your balsamic is particularly sharp. Fresh parsley or thyme for garnish adds color and brightness right before serving.

Variations and Substitutions

Switch up the mushrooms with white button, portobello (sliced thick), shiitake, or a wild mix for varied texture and flavor. Make it soy-free by swapping soy sauce for coconut aminos or a pinch of salt.

For a sweeter glaze, use honey, maple syrup, or extra brown sugar instead of refined sugar. Add Dijon mustard for a tangy kick or red pepper flakes for subtle heat. Toss in sliced onions, bell peppers, or asparagus in the last 10 minutes for a veggie-packed version. Go herb-forward with fresh rosemary, oregano, or basil instead of thyme.

For a cheesy twist, sprinkle grated Parmesan or vegan cheese on top during the last few minutes. Turn it Asian-inspired with sesame oil and ginger, or go Mediterranean with lemon zest and olives. It’s endlessly adaptable while staying simple and delicious.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to revive the glaze, or microwave in short bursts. They freeze well—place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat gently; the texture softens slightly but the flavor stays fantastic.