Balsamic Soy Roasted Garlic Mushrooms

Ingredients

• 1½ pounds (680g) whole cremini or button mushrooms
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 6 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt (optional, depending on soy sauce)
• 1 teaspoon honey or maple syrup (optional)
• 2 tablespoons chopped fresh parsley
• Fresh thyme for garnish (optional)

Instructions

Step 1

1. Preheat your oven to 400°F (200°C) . Line a baking tray with parchment paper or lightly grease a roasting pan.

Step 2

1. Clean the mushrooms using a damp paper towel to remove any dirt. Trim the stems if needed, but keep the mushrooms whole for the best texture.

Step 3

1. In a large mixing bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, oregano, black pepper, salt, and honey if using.

Step 4

1. Add the mushrooms to the bowl and toss until every mushroom is evenly coated with the marinade.

Step 5

1. Spread the mushrooms in a single layer on the prepared baking tray. Avoid overcrowding the pan so the mushrooms roast instead of steaming.

Step 6

1. Roast for 20 minutes.

Step 7

1. Remove the tray from the oven and stir the mushrooms to coat them in the roasting juices.

Step 8

1. Return to the oven and roast for another 5–8 minutes until the mushrooms are tender and lightly caramelized around the edges.

Step 9

1. Remove from the oven and sprinkle with fresh parsley and thyme before serving.

Notes

Store leftover mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or warm in a 350°F (175°C) oven for about 10 minutes. Freezing is possible, although the texture may become softer after thawing.

Nutrition

Calories: 145 · Protein: 5g · Fat: 10g · Carbohydrates: 10g · Saturated Fat: 1.5g · Fiber: 2g · Sugar: 5g · Sodium: 520mg