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Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar are a low-carb, Keto, gluten-free, low-glycemic, Paleo, Whole 30, or South Beach Diet Phase One side dish that feels like a treat! Use the Diet-Type Index to find more recipes like this one.

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar found on KalynsKitchen.com

If I ever decided to make a list of “foods I’d never get tired of,” there’s no doubt that mushrooms would be on that list. This interesting recipe for Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar, where they’re partly roasted and then tossed with garlic, fresh thyme, and balsamic vinegar, comes from Vegetables Every Day by Jack Bishop, one of my all-time favorite cookbooks.

I think mushrooms are good no matter how you cook them, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good. My grill is still packed away due to house renovations, but if I was you, I’d roast the mushrooms on the grill, then serve them over a steak or some grilled pork chops. If you’re not in a grilled meat kind of mood, the mushrooms would make a great side dish no matter what you’re serving.

I’m also big fan of thyme, which is an ornamental plant as well as a culinary herb. In this recipe I used silver thyme from my garden. Thyme goes well with many foods, including poultry, dried beans, beef, tomatoes, squash, lamb, fish, lentils, onions, pork, and of course mushrooms.

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar found on KalynsKitchen.com

Washed and cut up mushrooms are tossed with olive oil, salt and pepper. I used brown Cremini mushrooms, which were especially good cooked this way. Line a roasting pan with foil, then arrange mushrooms in a single layer and roast at 400F/200C for 15 minutes. (My mushrooms were definitely a bit crowded, but I wanted to use the toaster oven. Spread them out as much as you can.) If you’re roasting mushrooms on a grill, I’d cook at medium high.

While the mushrooms roast, wash and finely chop fresh thyme leaves to make 2 T chopped thyme. Mix the chopped thyme with minced garlic, balsamic vinegar, and a tiny dash of olive oil.

After mushrooms have cooked for 15 minutes, drain off any liquid, then toss mushrooms with thyme-garlic mixture. Place back on foil-covered pan and roast 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar found on KalynsKitchen.com

Make it a Meal: These mushrooms would be amazing with Pork Chops with Balsamic Glaze for a low-carb meal.

More Tasty Recipes with Thyme:

Farro with Mushrooms, Thyme, and Balsamic Vinegar from Kalyn’s Kitchen
Chanterelle-Filled Zucchini with Thyme from Lucullian Delights
Grilled Lamb Chops with Garlic, Rosemary, and Thyme from Kalyn’s Kitchen

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar is a side dish that feels like a treat!

Ingredients:

  • 1 lb. mushrooms (I used brown Crimini mushrooms)
  • 2 T + 1 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1 T finely minced garlic
  • 1 T balsamic vinegar
  • 2 T finely chopped fresh thyme leaves
  • 1 T chopped fresh parsley (optional, for garnish)

Directions:

  1. Preheat oven to 400F/200C or heat gas or charcoal grill to medium high.
  2. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.)
  3. Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper.
  4. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I’d probably use heavy foil to make a “pan” so the flame doesn’t turn the bottom of the roasting pan black.)
  5. Roast mushrooms 15 minutes.
  6. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)
  7. After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you’ll have a little liquid to pour off.)
  8. Then toss the hot mushrooms with they garlic-thyme mixture.
  9. Arrange back on roasting pan and cook about 10 minutes more.
  10. Serve hot, sprinkled with chopped fresh parsley if desired.

Notes:

This recipe adapted slightly from Vegetables Every Day by Jack Bishop.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar are a perfect side dish for any low-carb or low-glycemic eating plan, as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Blogging Info:
This recipe was first posted as part of Weekend Herb Blogging, hosted by the Herb Mistress herself, Haalo from Cook (almost) Anything At Least Once.

Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar found on KalynsKitchen.com

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66 comments on “Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar”

  1. Thanks Gay, and fun hearing from you!

  2. Really love this recipe, Kalyn. For me, mushrooms have a definite meaty quality which matches well with many different proteins and veggies. And fresh thyme is fabulous in nearly anything!

  3. Can't wait to make this, Kalyn! We love mushrooms here and this sounds incredibly delicious!

  4. I absolutely love mushrooms. Cremini have such great flavor too. They taste so hearty, but you don't feel heavy and full after eating a whole plate of em. Going to have to try this!

  5. in recent years more and more cooks have been saying it's okay to wash mushrooms.

  6. I wash them all the time!

  7. I made these mushrooms this morning but used Rosemary rather than Thyme and this is now my favorite way to eat mushrooms! Truly, they're absolutely marvelous and easy to prepare. I'm going to have to increase my budget mushroom to accomodate this new one. 😉

  8. Denise, I bet rosemary is fabulous in this; great idea! So glad you liked it.

  9. I could not quite believe when the realisation hit me that I have NEVER roast mushrooms in the oven (besides filled portobello) and I adore mushrooms. Crazy! Must try this recipe soon! Thank you for sharing!

  10. I think these may genuinely be the best things i have ever put in my mouth. So goddamn tasty!! So good, i accidentally boasted to the mother and now have to cook breakfast for her!

  11. I'm so excited to try these, Kalyn! I am not a mushroom eater, but my 12 year old inhales the balsamic mushrooms our Whole Foods sells, so I'm hoping these will be similar. Thanks for the recipe.

  12. Hope the mushrooms will be a winner for you!

  13. I made these the other day and they were so good!

  14. Sharon, so glad you enjoyed!

  15. A friend recently linked these on FB and we tried them last night. Delicious! Third roasted veggie recipe that we've enjoyed from your site. 🙂

  16. Bethany, glad you're enjoying the veggies!

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