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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. This was a great dish! Thank you for posting it for everyone to enjoy. I actually added some whole garlic cloves still wrapped in their little skin which roasted just right with the mushrooms.

    I will definitely be making this easy, delicious recipe again.

  2. Dazy, isn't it good? Thanks so much for taking time to let me know you liked it.

  3. Since you already know, I like your recipes, just wanted to tell you that I made this dish last weekend and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!

  4. Oh my, behind on comments again. Thanks for all the nice comments about this photo, yes it was the first photo I took in my new photo spot. Of course, the light was just perfect right then, which is something you can't really control, but I'm loving the new place to shoot photos. As for the comment about photo watermarks, I don't want to do that, I feel it detracts from the photo on my blog and it doesn't really stop people (unless you put it right across the center of the photo, which defeats the purpose.) I will just deal with any uncredited use of photos when I come across them.

  5. Mushrooms would be at the top of my list of foods not to be without EVER. All kinds. Really gorgeous photos … are you using your new photo spot now?

  6. Mushrooms are at their best when they get this deep brown colour. It's not the easiest thing to photograph but you pulled it off!

  7. Sounds yummy. Love mushrooms when they've been roasted or sauteed in wine. I'll have to try this.

  8. I'm all about the mushrooms myself lately. These look great!

  9. Wow, it looks lovely! I'm definitely going to try it. I tried your baked falafel- it was fantastic! It came out crispier than fried ones and (needless to say), I didn't have any left after a few minutes. They go away fast!
    Btw, please add "Kalyn's Kitchen" or something onto the photos. There's a lot of plagiarism (esp photos of food) in the internet.
    -Viji

  10. What a beautiful photo! I would make this recipe with portabellas, and grill them on the BBQ! De-lish!
    Thanks for sharing!
    – Brittany

  11. I never get sick of mushrooms either! Love this recipe!

  12. Kalyn, that looks wonderful! Mmmmm, roasted mushrooms are fantastic but with fresh thyme they become my favourite!

    -Elizabeth

  13. I just did a mushroom "sauce" for ribeyes when Steve and I celebrated our 15th a couple of weeks ago. I'd like to do it again and I LOVE your version and photos. To me, mushrooms like this just make sense with meat. So delicious.

  14. Kalyn, leave it to you to make me drool at my desk. I cannot wait to get to the store to pick some mushrooms up and try this … YUM!

  15. Paz, it is definitely a keeper!

    Lydia, I think sauteed mushrooms with thyme sounds like a great breakfast side.

    Lou, yes!! I absolutely adore having a garden.

    Diane, thanks!

    Pam, it might be fun to make an actual list. Avocado and tomato would be on my list for sure!

    Michelle, obviously she *must* be crazy if she hates mushrooms. That's the only explanation for it.

  16. I love mushrooms too!!! This recipe looks great! I love big pieces! Yesterday I was at a bbq with someone who said ewww, I hate mushrooms. I thought she was crazy! lol

  17. I could literally eat mushrooms everyday, so I'm always happy to come across new ways to prepare them. Thanks for sharing this delightful recipe!

  18. Great recipe, Kalyn!

    I like the idea of a foods I never get tired of list. I'm off to ponder my list!

  19. Great recipe. You have great ideas!

  20. Useful recipe – I've saved it! And a nice way to use up the thyme and lemon thyme I've got growing in our yard. Don't you just love having a kitchen garden?

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