Balsamic Mushrooms

4.39 from 18 votes

You'll love this healthy recipe with mushrooms, balsamic vinegar and whole-grain mustard for a simple side dish. Balsamic mushrooms are meaty and flavorful, perfect for topping a grilled steak.

Course Side Dish

Cuisine American

Keyword baby bella mushrooms, mushrooms, roasted mushrooms

Dietary Restrictions Dairy-Free, Egg Free, Low-Carb, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 84.78kcal

Author Lisa Lotts

Equipment

1 rimmed sheet pan

Ingredients

24 ounces crimini or button mushrooms
1 tablespoon garlic minced
1 tablespoon balsamic vinegar
1 teaspoon worcestershire sauce
1½ teaspoons maple syrup
1 ½ teaspoons whole grain dijon mustard
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoons chives minced

US Customary - Metric

Instructions

Preheat the oven to 425°.
Clean 24 ounces crimini or button mushrooms by wiping them with a dry or slightly damp paper towel. Trim the stems.
Depending on the size of the mushrooms, quarter or halve the mushrooms, so that they are bite sized. If they're under 1" in diameter, leave them whole. Transfer mushrooms to a medium bowl. Set aside.
In a small bowl, combine the 1 tablespoon balsamic vinegar, 1 teaspoon worcestershire sauce, 1½ teaspoons maple syrup, 1 ½ teaspoons whole grain dijon mustard, 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black 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 1 tablespoons chives and toss to combine. Can be served warm or at room temperature.

Video

Notes

If your mushroom caps are smaller, don't chop them. Instead, place the marinated mushroom caps on the sheet pan gill-side up. Bake for 10 minutes, flip them, drain the excess moisture and continue to bake for 8-10 minutes longer.
For portobello mushrooms, I recommend scraping out the black gills with a spoon and then marinating and roasting using the same method.

Nutrition