Looking for a good roasted mushrooms recipe? Balsamic Dijon Roasted Mushrooms are the best and they’re ready in minutes. These glazed mushrooms are a great side dish for grilled or roasted meats. Vegan and gluten-free.
No matter what the main course, to me, it’s always the sides that make the meal really interesting. Whether its scalloped potatoes or fancy green beans, curried cauliflower or pesto roasted tomatoes, it’s the side dishes that enhance and elevate your roast, steak, or pan-seared specialty! Today, I’m paying respects to these Balsamic Dijon Roasted Mushrooms. Cue the angels.
First, start with mushrooms. A lot of them. More than you think. Actually double-more-than-you-think. Mushrooms are primarily water — and when you cook them, the water evaporates and the mushrooms shrink. A lot. This recipe probably feeds 4 with a healthy sized portion, so if you need more — well get more — and plan accordingly.
This dressing/glaze/marinade is layer after layer of flavors and it comes together in about 5 minutes… I’m talking lightning fast. With balsamic vinegar, garlic, whole grain dijon mustard and maple syrup, this glaze adds dimension to plain mushrooms.
Toss the mushrooms with the marinade and spread them out on a baking sheet.
Look at how much liquid collects after just 10 minutes of roasting! Crazy!
Drain the excess water from the pan and flip the mushrooms – then send them back into the oven for another roast.
These meaty fungi wilt down to about half their normal size! Give them another toss with the spatula and sprinkle with fresh parsley.
Balsamic Dijon Roasted Mushrooms are delicious with grilled steaks, any kind of roast, even store-bought rotisserie chicken. Try it yourself and watch them disappear in a flash.
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Balsamic Dijon Roasted Mushrooms
- 16 ounces crimini or button mushrooms
- 1 large clove garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon whole grain dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons parsley chopped
- Preheat the oven to 425°.
- Depending on the size of the mushrooms, quarter or halve them, so that they are bite sized… If they’re small enough, leave them whole. Transfer mushrooms to a medium bowl and add minced garlic. Set aside.
- In a small bowl, combine the balsamic vinegar, worcestershire sauce, maple syrup, soy sauce, dijon, olive oil, salt and pepper. Whisk to combine.
- Pour the dressing over the mushrooms and toss to coat. Transfer the mushrooms using a slotted spoon to a baking sheet — leave any excess marinade in the bowl. Spread the mushrooms in a single layer and roast for 10 minutes. Drain off the excess liquid from the pan and use a spatula to flip the mushrooms. Return the pan to the oven and roast for an additional 8-10 minutes.
- Sprinkle with parsley and toss to combine. Serve warm or at room temperature.
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