Balsamic Glazed Mushroom Bites
A simple, flavorful dish of roasted mushrooms marinated in balsamic vinegar, olive oil, garlic, and thyme. Perfect as a side, topping, or snack, this recipe offers a healthy dose of fiber and plant-based protein with heart-healthy fats, making it both delicious and nutritious.
Equipment
- 1 roasting pan (medium size)
- 1 mixing bowl (medium size)
- 1 Sharp chef’s knife
- 1 Cutting board
- Measuring Spoons (set)
Ingredients
- 700 g 1.4 lbs small whole white mushrooms, or halved if large
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher or cooking salt
- ½ teaspoon freshly ground black pepper
- 5 sprigs fresh thyme or ½ teaspoon dried thyme
- 2 garlic cloves finely minced
- 2 garlic cloves unpeeled and gently crushed
- 4 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil for marinade
Instructions
- Prepare Oven and Mushrooms: Preheat your oven to 200°C (375°F), or 180°C (350°F) if using a fan-forced oven. Place the whole mushrooms into a roasting pan ensuring they form a single layer—crowding is okay since they will shrink as they roast.
- Season Mushrooms: Drizzle the mushrooms with the 3 tablespoons of olive oil. Sprinkle evenly with salt and pepper. Add the fresh thyme sprigs along with both the minced garlic and the unpeeled, crushed garlic cloves. Toss gently to coat the mushrooms thoroughly.
- Roast Mushrooms: Place the pan in the oven and roast the mushrooms for about 35 minutes. At the 20-minute mark, remove the pan and toss the mushrooms well to ensure even browning and roasting. Continue cooking until they are golden and tender.
- Combine with Marinade: Once roasted, transfer the mushrooms along with all their cooking juices into a large mixing bowl. Add the balsamic vinegar and 3 tablespoons of olive oil reserved for the marinade. Toss everything together carefully to coat the mushrooms with the flavorful marinade.
- Marinate and Serve: Allow the mushrooms to cool to room temperature and let them marinate for at least 2 hours uncovered, stirring occasionally. For deeper flavor, cover and refrigerate overnight. Serve at room temperature or gently warmed for best taste, and be sure to drizzle the delicious marinade over your serving.
Notes
- Mushroom Choice: White mushrooms are ideal for this recipe, but cremini or Swiss brown mushrooms work beautifully too. If using large mushrooms like portobello, slice or halve them for even cooking.
- Garlic Prep: Crushing the garlic cloves with the skin left on releases subtle roasted garlic flavor without overpowering the dish, and makes removal easier if preferred.
- Marinating Time: While 2 hours is sufficient, overnight marinating enhances the flavors significantly and allows the mushrooms to absorb the tangy balsamic notes deeply.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4-5 days. Avoid freezing as the texture may become soggy.
- Serving Ideas: This recipe pairs wonderfully with mashed potatoes, polenta, creamy risotto, or as a savory addition to toast topped with goat cheese or cream cheese.
