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Kalyn's Kitchen

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 Side Dishes 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. Mushrooms are one of my favorite foods, too, and mushrooms and thyme are a magical combination. Many years ago we visited my husband's family's home village in Wales, where we stayed at a farm B&B. Our very hearty breakfast came with a huge pile of mushrooms sauteed with thyme — and I've been hooked ever since.

  2. Can't wait to try this. 😉

    Paz

  3. Alisa, not sure what has changed, except I do change the header every few months.

    Kevin, thanks. Loved it!

    Katerina, now I have grill envy thinking about grilled portabellos. My grill is still in the garage, and no deck or porch is finished to put it on!

    CC, thanks for noticing! Those are the first photos taken in new studio space. I'm loving it. As for the washing mushrooms, me too, but then we always were a couple of rebels!

  4. OMG, the light in those photos!!! Jealous!

    Mushrooms roasted with all that good stuff? That would be my meal. Period.

    PS, I have always washed mushrooms.

  5. I LOVE mushrooms too and they really are terribly versatile. I was actually staring at some portobellos yesterday to grill up but I decided we already had enough food. Not sure what I was thinking.

  6. Roasted mushrooms are so good and spicing them up with garlic, thyme and balsamic vinegar sounds great!

  7. I haven't visited your blog in far too long … did you make some changes? It looks really good!

    Love the balsamic roasted mushrooms, a new favorite here.

  8. Karina, I have noticed that I like the sound of everything you cook, so that must be it!

    Cora, I already have a recipe for roasted carrots, but I keep thinking how good this would be on carrots! And of course endless other variations.

  9. I have a couple of varieties of thyme in my herb garden and can't wait to try this same mixture on other roasted vegetables too – potatoes, onions, summer squashes, tomatoes – as soon as I make it with mushrooms, of course!

  10. You and I share the same taste buds. You know that, right?

  11. In case people are curious about the washing mushrooms issue, here's the Alton Brown script on washing mushrooms if people are interested (scroll down), and here washing mushrooms is discussed by Mark Bittman.

  12. You know I love my mushrooms, Kalyn (and your roasted mushroom recipes. I still make the roasted mushrooms and carrots regularly :))

  13. I don't ever wash mushrooms either. I remember as a girl having to actually leave the house when my mother prepared mushrooms because the odor made me sick. Then I learned how to make mushrooms in France where they "peeled" the mushrooms. Now I realize they probably really were grown in manure in those days, but the habit has stayed with me now for 45 years. I even peel portobellos. After peeling, they are dry and do not have any bad odor when they hit the pan. All the cooking shows use a little brush to clean them, so I was wondering if I'm the only old fashioned mushroom peeler left.

  14. I'm going to buy more mushrooms today so I can make this again. My favorite balsamic vinegar for everyday cooking is Fini Balsamic Vinegar, although the Costco brand (the more expensive one of the two Costco varieties) is not bad at all.

    Katrina, in recent years more and more cooks have been saying it's okay to wash mushrooms. Harold McGee and Alton Brown both did experiments and discovered the mushrooms absorb very little water.

  15. Oh this does look good. I shall have to try it for sure. So I have been checking out your garden posts….grin. I am herb gardening in pots only this year so I will be interested in hearing your comments on your fresh herbs as you use them.

  16. Oh boy! This is a winner of a recipe and I can't wait to make it! I was surprised, though, when you said you washed your mushrooms – I have always been told NOT to, because they absorb the water.
    Anyway, look forward to trying this ASAP!

    katrina

  17. Delicious! I'm with you in the mushroom fan club. I don't understand people who don't like them. And, they take to marinades so well.

  18. I am drooling! I love the combination of mushrooms and thyme, and I'll bet the addition of balsamic vinegar is fantastic. Do you have a particular balsamic vinegar that you really like?

  19. I love this. Cremini mushrooms are some of my favorites; this would be so good served with seared flank steak.

  20. Yummy. Will definitely be doing this one!