I’ll be honest, growing up I was NOT a mushroom fan! It has only been in the last couple of years that I have actually enjoyed mushrooms. Part of the reason I knew I needed to try and give mushrooms another go is that my husband is a huge fan. This led me to come up with a recipe that we would both enjoy. These do just that! These honey balsamic roasted mushrooms are both sweet and tangy. One thing I love about mushrooms is that they really soak up the flavor. They are so yummy that even my toddler has been known to sit down and eat her body weight in them. OK, that might be a slight exaggeration. But between mushrooms cooking down, and that they are a fan favorite I am easily doubling this recipe every time I make them.
What I love about these mushrooms is that not only are they incredibly easy to make. But they work well as a side dish, or as a topper for steaks and burgers. I have added them to the list of side dishes that I make on Thanksgiving because they really are simple. And on a day like Thanksgiving who doesn’t want to have a side dish that’s delicious, AND easy.
Tips for cooking these honey balsamic mushrooms:
- I have used both baby Bella’s and white mushrooms, both work well but I prefer how baby Bella’s hold up while cooking.
- To clean your mushrooms, wipe off any dirt with a damp paper towel, if you run them under water they will absorb it like a sponge and be harder to cook.
- If you prefer your mushrooms whole you can cook them whole and just adjust the cooking time accordingly. I like to cut mine slices or quarters depending on the size of them.
Honey Balsamic Mushrooms
- 16 oz Baby portobello mushrooms, sliced
- 2 cloves Minced garlic
- 1 tsp Italian seasoning
- 1/4 cup Balsamic vinegar
- 4 Tbsp Honey
- olive oil
- Salt & Pepper to taste
- Preheat oven to 400°
- On a sheet pan combine mushrooms, Italian seasoning, and olive oil. Use enough olive oil to coat the mushrooms.
- Bake at 400° for 20-25 minutes or until cooked. With 5 minutes left add chopped garlic to pan and coat with olive oil.
- In a medium-sized bowl combine balsamic vinegar and honey. Whisk until combined.
- Once mushrooms and garlic are finished baking, add them to balsamic and honey glaze and stir until combined.
If you are looking for another vegetarian option that packs a protein punch, check out my garlic cashew aioli!