Monday, March 4, 2013

Roasted Mushrooms with Balsamic, Garlic and Thyme

Roasted Mushrooms with Balsamic, Garlic and Thyme
Picture from: chewnibblenosh
Image Credit: Christine

Roasted Mushrooms with Balsamic, Garlic and Thyme

“They cooked for about fifteen minutes more, until I noticed that the mushrooms started to 
caramelize on the bottoms and started to look a little “drier”.  Remember, I’m afraid of 
mushroom slime!  If you like them a little more slippery, you may want to remove them from the 
oven around the ten minute mark.” Christine


1 pound fresh mushrooms

2 tablespoon + 1 teaspoon olive oil, divided

Salt and pepper, to taste

1 tablespoon minced garlic

1 tablespoon Balsamic vinegar

2 tablespoons minced fresh thyme

1 tablespoon chopped fresh parsley, for garnish


Preheat your oven to 400°F.

Clean and remove the stems from the mushrooms.

Cut the mushroom tops in half.

Toss the mushrooms with the 2 tablespoons olive oil and season well with salt and pepper.

Spread the mushrooms out on a cookie sheet.

Roast the mushrooms for 15 minutes.

As the mushrooms are roasting, mix together the Balsamic vinegar, minced thyme and garlic, 
and 1 teaspoon olive oil.

Remove the mushrooms from the oven, pour off any liquid that has accumulated, and then toss 
the mushrooms with the Balsamic-garlic mixture.

Return the pan to the oven, and roast for another 10-15 minutes, or until the mushrooms have 
begun to brown and caramelize.

Sprinkle with chopped parsley.

Serve immediately.

Enjoy this excellent recipe and many more when visiting chewnibblenosh

Serves: 4, as a side dish


  1. Oh, my. I'm always on the lookout for mushroom recipes. These look and sound awesome. Thank you, Maria.

    1. You are completely right: they are awesome. Thank you very much for your comment and visit.


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