Tired of bland, lackluster roasted mushrooms? Prepare to unlock a flavor explosion! These balsamic marinated mushrooms, bursting with tangy-sweet goodness, will revolutionize your side dish game and leave you craving more.
Ingredients
For this Balsamic Marinated Mushrooms recipe, you're gonna need a few key things—nothing too crazy, promise!
First off, grab about 700g/1.4 lb of small, whole white mushrooms! If they're big, just halve 'em—we want 'em roughly the same size, like Goldilocks would want! You'll also want 3 tbsp of extra virgin olive oil, 1 tsp of kosher salt, and ½ tsp of black pepper.
Now, for some herby goodness! Snag 5 sprigs of fresh thyme—or ½ tsp of dried thyme if fresh isn't your jam. Don't forget the garlic! You'll need 2 cloves, minced finely, plus 2 more, smashed with their skins still on! It adds extra flavor and they're fun to smash, trust me! For another flavorful side, consider baby potatoes with garlic herb butter.
Finally, for the balsamic marinade, you need 4 tbsp of balsamic vinegar and 3 tbsp of extra virgin olive oil!
Instructions
Alright, let's explore into how I make these balsamic marinated mushrooms! First, I preheat the oven to 200°C — that's about 375°F.
Next, I put my mushrooms – all 700g of 'em – into a roasting pan. It shouldn't be too crowded, cause it will be hard to stir. I toss them with 3 tablespoons of olive oil, 1 teaspoon of salt, half a teaspoon of pepper, 5 sprigs of thyme, and my minced and smashed garlic! This recipe, like balsamic chicken, combines balsamic vinegar with a few simple seasonings. Now I roast them for 35 minutes, tossing at the 20-minute mark.
While they are still hot, I transfer them to a bowl with all those tasty juices and add 4 tablespoons of balsamic vinegar with 3 tablespoons of olive oil.
Finally, I marinate them – at least 2 hours. I give them a toss, or two, just to keep things interesting, and voila!
Recipe Notes
I just use white mushrooms, but this recipe will work with swiss brown/cremini mushrooms too! It should work with any roast-able mushrooms; just adjust the roasting time and cut as needed.
Aim for whole mushrooms around 3.5cm – they shrink! If they're larger, halve them, that's all! Portobello mushrooms? After roasting, fill them with the marinade.
Smashed garlic gives a flavour kick! Just smash a clove with the side of a knife. Leftovers last 4-5 days in the fridge. Don't freeze them, they'll get soggy! Nobody wants that. Here's how I want you to remember these notes:
- Imagine the incredible, savory flavor!
- Realize how terrible it'll be if the mushrooms are soggy.
- Picture me crying if you waste these incredible mushrooms!
Serving Suggestions
You've gotta savor these mushrooms; it's a must! Seriously, they're bursting with balsamic-garlic goodness.
Now, how should you serve 'em? Well, lemme tell you, the options are endless! First, you could make a yummy meal out of mash or polenta. Then, you pile those gorgeous mushrooms right on top.
Want something fancier? Try them on toast – smeared with goat cheese. I am telling you! It is so delicious. Need a side dish? These marinated mushrooms will make anything better.
Don't forget about breakfast! These would go great with a big fry-up. And for all you snackers – grazing board, anyone? Don't waste the juices – they're packed with flavor. Always serve at room temperature, or slightly warm.
Nutritional Information
Let's peek at what these balsamic marinated mushrooms bring to the table, nutrition-wise! I am using an estimate of four servings, assuming we mop up every last drop of that glorious balsamic-olive oil mixture.
You're looking at around 240 calories per serving, which isn't too shabby. There's a good amount of healthy fats – 22 grams, in fact – from that lovely olive oil. Plus, you've got a little protein (5g) to help keep you going.
Now, for the interesting bits:
- These mushrooms are relatively low in carbs–9g–, so it is less guilt!
- It boasts potassium too–538mg–, that's a win in my book!
- Oh no!, The sodium–594mg–is a bit on the higher side; perhaps use less salt seasoning.
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
- 1.5 lbs cremini mushrooms, halved or quartered
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper.
- Add mushrooms to the bowl and toss to coat evenly.
- Spread mushrooms in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
Nutrition Information (Per Serving Estimate):
- Calories: 150
- Fat: 9g
- Protein: 5g
- Carbohydrates: 12g