Roasted Mushrooms with Balsamic Glaze

These Roasted Mushrooms with Balsamic Glaze are a savory, tangy side dish with caramelized mushrooms drizzled in a sweet balsamic reduction. Perfect for dinners or appetizers, they’re vegetarian, gluten-free, and ready in under 30 minutes.

Why You’ll Love This Recipe

These Roasted Mushrooms with Balsamic Glaze are a simple yet sophisticated dish that transforms humble mushrooms into a flavor-packed masterpiece. The high-heat roasting brings out their earthy, umami richness, while the sweet-tangy balsamic glaze adds a luxurious touch that’s both bold and balanced. Perfect as a side dish, appetizer, or topping for salads and grains, this vegetarian, gluten-free recipe is quick to prepare and endlessly versatile. Whether you’re hosting a dinner party or craving a healthy, elegant addition to your weeknight meal, these mushrooms deliver restaurant-quality taste with minimal effort. Their caramelized texture and glossy finish make them a crowd-pleaser that’s sure to impress and satisfy.

Recipe Tips and Tricks

• Dry Mushrooms: Pat dry with a cloth to ensure crisp roasting.
• High Heat Roasting: 425°F promotes caramelization without sogginess.
• Don’t Crowd Pan: Spread mushrooms in a single layer for even cooking.
• Reduce Glaze Slowly: Low heat prevents burning and thickens perfectly.
• Toss Sparingly: Avoid disturbing mushrooms to maximize browning.
• Taste Glaze: Adjust honey or vinegar for desired sweet-tangy balance.
• Use Parchment: Prevents sticking and eases cleanup.
• Garnish Fresh: Add herbs just before serving for vibrant flavor.

Yield: 4 Servings

Roasted Mushrooms with Balsamic Glaze

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Caramelized mushrooms with a sweet-tangy balsamic glaze, perfect as a side.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• ¼ cup balsamic vinegar
• 1 lb cremini or button mushrooms, whole or halved
• 1 small shallot, minced (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp honey
• 1 tbsp unsalted butter (optional)
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; keep whole or halve larger ones for even roasting.
2. Season Mushrooms: Toss mushrooms with olive oil, garlic, thyme, salt, and pepper on a parchment-lined baking sheet.
3. Roast Mushrooms: Spread evenly; roast at 425°F for 15-18 minutes until caramelized, stirring once halfway.
4. Make Glaze: In a small saucepan, combine balsamic vinegar, honey, and shallot (if using); simmer on low.
5. Reduce Glaze: Cook 5-7 minutes until thickened and syrupy, stirring occasionally to prevent burning.
6. Add Butter (Optional): Stir butter into glaze for richness; skip for lighter or vegan version.
7. Taste Glaze: Adjust with more honey for sweetness or vinegar for tang—find your perfect balance.
8. Toss Mushrooms: Remove mushrooms from oven; toss with glaze in a large bowl to coat evenly.
9. Rest: Let mushrooms sit 5 minutes to absorb glaze flavors fully.
10. Serve: Garnish with parsley; serve warm as a side, appetizer, or topping for salads or grains.

Notes

• Use a rimmed baking sheet to prevent mushroom juices from spilling.
• Make glaze while mushrooms roast to save time.
• Perfect as a topping for steak, toast, or grain bowls.
• Store glaze separately if prepping ahead to maintain mushroom texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 108Total Fat 8gSaturated Fat 2gUnsaturated Fat 6gCholesterol 6mgSodium 5676mgCarbohydrates 9gFiber 2gSugar 4gProtein 1g

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

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Ingredients Notes

• Mushrooms (1 lb): Cremini or button for robust flavor; whole or halved for texture.
• Balsamic Vinegar (¼ cup): High-quality for rich, tangy glaze; avoid overly sweet.
• Olive Oil (2 tbsp): Extra virgin for roasting; enhances mushroom flavor.
• Honey (1 tbsp): Balances vinegar’s acidity; maple syrup for vegan option.
• Garlic (2 cloves, minced): Fresh for subtle depth; powder as substitute.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary or parsley as alternatives.
• Salt and Pepper (to taste): Enhances natural flavors; season post-roasting.
• Parsley (1 tbsp, chopped): Fresh garnish for color; chives work too.
• Butter (1 tbsp, optional): Adds richness to glaze; vegan butter if needed.
• Shallots (1 small, minced, optional): Adds sweet, mild oniony depth.

Variations and Substitutions

• Vegan: Use maple syrup and vegan butter or omit butter.
• Gluten-Free: Naturally GF; ensure vinegar is compliant.
• Mushroom Mix: Try shiitake, oyster, or portobello for varied flavor.
• Spicy Kick: Add ¼ tsp red pepper flakes to glaze.
• Herb Swap: Use rosemary, sage, or oregano instead of thyme.
• Citrus Twist: Add a splash of orange juice to glaze.
• Nutty Crunch: Sprinkle with toasted pine nuts or almonds.
• Low-Sugar: Reduce honey or use a sugar-free sweetener.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze roasted mushrooms up to 2 months; thaw overnight.
• Reheating: Warm in oven at 350°F or skillet; glaze separately.

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