Roasted mushrooms are a simple yet luxurious dish that brings out the earthy richness of this versatile ingredient. In just 30 minutes, you can create a side or topping that’s bursting with savory depth and a satisfyingly tender-chewy texture. The high heat caramelizes the edges, adding a hint of sweetness to their robust umami flavor.
These mushrooms are perfect for elevating weeknight dinners or impressing guests with minimal effort. Their golden-brown exterior and juicy interior pair beautifully with herbs, garlic, or a drizzle of balsamic glaze. Whether tossed in pasta, piled on toast, or enjoyed on their own, they’re a flavor-packed addition to any meal.
What You’ll Need?
- 16 ounces cremini mushrooms, quartered (or mixed mushrooms, torn)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- Sea salt, to taste
How to Make Roasted Mushrooms
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Prepare the mushrooms: Place the mushrooms on the baking sheet and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with black pepper, toss to coat evenly, and spread them out in a single layer.
- Roast: Cook for 18 to 20 minutes, tossing halfway through, until the mushrooms are tender and browned around the edges.
- Finish: Remove from the oven and toss with fresh parsley and thyme. Season to taste with sea salt and additional pepper if needed. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
These roasted mushrooms are incredibly versatile! Serve them as a side dish alongside grilled steak, roasted chicken, or a hearty grain bowl. They also make a delicious topping for creamy polenta, mashed potatoes, or even a warm baguette for a quick appetizer.
Flavor Twists: Recipe Variations
Switch up the flavors by adding garlic cloves or a pinch of red pepper flakes before roasting. For a richer taste, sprinkle with grated Parmesan or crumbled feta after baking. You can also experiment with different herbs like rosemary or oregano for a fresh twist.
Make It Quick: Time-Saving Tips
To save time, use pre-sliced mushrooms or a mix of wild mushrooms for variety. Prep the herbs and measure the ingredients while the oven preheats. If you’re doubling the recipe, use two baking sheets to ensure even roasting.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F for 5-7 minutes to restore their crispy edges. These mushrooms also taste great cold in salads or wraps!
Kitchen Essentials: Equipment Guidance
A rimmed baking sheet and parchment paper are key for easy cleanup. If you don’t have parchment, lightly grease the sheet to prevent sticking. A sturdy pair of tongs makes tossing the mushrooms halfway through roasting a breeze.
Roasted Mushrooms
Ingredients
- 16 ounces cremini mushrooms, quartered, or mixed mushrooms, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- Sea salt, to taste
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Place the mushrooms on the baking sheet and drizzle with the olive oil, balsamic, and tamari. Sprinkle with pepper, toss to coat, and spread evenly on the baking sheet.
- Roast for 18 to 20 minutes, tossing halfway, or until the mushrooms are tender and browned around the edges.
- Remove from the oven and toss with the parsley and thyme. Season to taste with salt and pepper and serve.