Roasted Mushrooms

These Roasted Mushrooms are amazing! The savory onions, the hint of spicy kick, the full flavored soy sauce and balsamic, all mingle together on your tongue to tell you these are not just boring normal mushrooms, these are something special!

I adore mushrooms! They are so earthy and flavorful.

If you love mushrooms, you just have to try my Mushroom Soup, Roasted garlic mushroom soup, and Barley mushrooms and onions recipes!

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Mushrooms!

These Roasted Mushrooms would be fabulous as a simple side dish for a holiday dinner. Eat them over a steak or a baked potato. Put them in a sandwich.

I’ll have an appetizer recipe for you soon using these mushrooms! Check out my Mushroom Bruschetta recipe!

Even my husband looked at these and said they looked amazing. I think his actual words were something like, “for people who like mushrooms, those look delicious!” Pretty high praise coming from him about mushrooms.

Any mushrooms will work. I had just gotten back from the Asian market so I picked up some fancy mushrooms, Shiitake and Bunashimeji (Beech mushrooms) specifically. But any will work; I love Italian mushrooms, baby bellas, brown mushrooms, even white buttons.

If you’d like your mushrooms to have a little spicy kick, leave the cayenne pepper in. If you prefer mushrooms that don’t bite back, leave the cayenne pepper out.

Easy to make: just place the chopped mushrooms and all marinade ingredients into a bag. I like to fold over the top edge of the bag to make it easier to get everything into the bag. And, I place the bag standing up inside a bowl so that it’s easy to work with.

After filling the bag, just zip up the top and shake to combine. Here are the mushrooms after shaking. The whole thing just gets placed in the fridge to marinate. If you’re short on fridge space you can take the bag out of the bowl and tuck it into a small spot in the fridge.

The mushrooms have marinated for 30 minutes and I’ve spread them out on a baking sheet ready to pop in the oven.

These are the mushrooms after roasting and still on the baking tray

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Recipe

Roasted Mushrooms

Debi

These Roasted Mushrooms are amazing! The savory onions, the hint of spicy kick, the full flavored soy sauce and balsamic, all mingle together on your tongue to tell you these are not just boring normal mushrooms, these are something special!

5 from 7 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 437 kcal

Ingredients

  

1x2x3x

• 16 ounces (1 lb) mushrooms, quartered
• 1 tablespoon dried onion flakes
• 1 teaspoon dried parsley
• 1 teaspoon sugar
• ½ teaspoon garlic powder
• ¼ teaspoon coarse ground black pepper
• ¼ teaspoon cayenne pepper optional
• ¼ cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Instructions

 

• Place all ingredients in a ziptop plastic bag. Close the top, and shake to combine. Marinate mushrooms in the fridge for 30-45 minutes.
• Preheat oven to 350 degrees F.
• Cover a large baking sheet with parchment paper, aluminum foil, or a Silpat. Pour mushrooms and any sauce on the prepared baking sheet. Roast in oven for 10-15 minutes until mushrooms start to brown and sizzle. Remove from oven and let rest 5 minutes.
• Garnish with chopped fresh parsley if desired.

Nutrition

Calories: 437kcalCarbohydrates: 30gProtein: 21gFat: 29gSaturated Fat: 4gSodium: 3269mgPotassium: 1646mgFiber: 5gSugar: 18gVitamin A: 210IUVitamin C: 13.3mgCalcium: 38mgIron: 3.7mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword mushrooms, roasted

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