Balsamic and Thyme Roasted Portobello Mushrooms
Ready in just 15 minutes, these Balsamic-Thyme Roasted Portobello Mushrooms are a quick and easy addition to any meal. As they roast, the mushrooms soak up a delicious mix of balsamic, thyme, and garlic for a distinct herby flavor that keeps everyone coming back for more.
★★★★★
Melissa says –
“Thank you SOOOO much for this delicious inspiration! I served the portabello mushrooms over whole wheat angel hair with an extra dash of balsamic, goat cheese and pine nuts. It was to die for 🙂”
This post was sponsored by the Mushroom Council.
This Might Just Be the Easiest Side Dish Ever!
Cooking portobello mushrooms in the oven does something magical to them. Their edges caramelize, they develop a meatier, more savory flavor, and they act like little sponges that soak up all of the flavor from the herbs and spices they’re coated in.
Best of all, oven roasted portobello mushrooms are EASY!
Here’s why I think you’ll love this simple side dish recipe:
✔ Minimal Prep: We’re roasting just the mushroom caps, so all you have to do is pull out the woody stems and toss them with a little oil, balsamic, and spices. That’s it!
✔ Quick Cook Time: We’re using Baby Bella mushrooms, which are a smaller variety of portobello mushrooms that cook in just 5 to 10 minutes.
✔ Incredibly Versatile: Serve them as is for an elegant appetizer, spoon from a serving dish for an easy side, or slice them up after roasting to toss with your favorite pasta.
Enjoy!
-Katie
The 5 Main Ingredients
A full list of ingredients with their measurements can be found in the recipe card below, but here are the key ones you’ll need to make the balsamic portobello mushrooms.
- Portobello Mushroom Caps — You’ll need small, 2-inch portobello mushrooms (often labeled as “Baby Bella” mushrooms). I prefer roasting portobello mushrooms over white mushrooms or any other variety because they’re earthy and flavorful without being too potent.
- Extra-Virgin Olive Oil — For added flavor, you could use an herb-infused olive oil.
- Balsamic Vinegar — This is a sweeter vinegar that becomes even more fragrant after roasting.
- Fresh Aromatics — Fresh thyme and garlic add lots of flavor without overwhelming the delicate mushrooms.
- Sea Salt and Black Pepper — I’ve tested this recipe with other seasonings, and honestly you just don’t need them! This is one side dish that’s best kept super simple.
How to Roast Portobello Mushrooms
- Remove the stems from the mushrooms. Don’t toss the stems, though! I’ll often chop them up to add to pasta sauces, lasagna, stuffed pepper filling, etc.
- Toss the mushrooms with balsamic and olive oil. Then, top with sliced garlic and fresh thyme (slicing the garlic rather than mincing it prevents it from burning as it roasts). Season with salt and pepper to taste.
- Roast at 425ºF for 5 to 10 minutes. I prefer roasting portobello mushrooms in a cast iron skillet (it has better heat distribution and really helps to caramelize the edges), but a regular baking sheet works just fine too.
- Garnish with extra thyme before serving. If serving as an appetizer, I suggest arrange them stem side up for a prettier presentation.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Variations
- Don’t have portobellos? You can really use whatever mushrooms you like in this recipe: large portobello mushrooms, cremini mushrooms, or butter mushrooms will all work!
- Don’t have fresh thyme? Fresh rosemary is a great substitute. If you don’t have fresh herbs, just use their dried counterparts. You’ll want to use about 1 teaspoon when using dried instead of fresh. Italian seasoning would also be a good fit in this recipe.
- Like it spicy? Try adding some red pepper flakes.
- Like it cheesy? Sprinkle some freshly grated parmesan cheese on top or stuff the mushrooms with goat cheese before serving. YUM!
- Make it a meal by tossing the mushrooms with pasta and parmesan cheese and/or basil pesto for a delicious yet simple meal.
Serving Suggestions
Not sure what mains to serve with these balsamic portobello mushrooms? I suggest anything with Italian- or Mediterranean-inspired flavors, including:
- Beef — Marinated Grilled Flank Steak, Seared Filet with Mixed Herb Gremolata, Homemade Roast Beef Sandwiches
- Chicken — Chicken Caesar Lettuce Wraps, Greek Chicken Thighs, Mini Chicken Pot Pies
- Pork — Smoked Pork Shoulder, Greek Pork Kebabs, Sheet Pan Pork Tenderloin
- Pasta — Gnocchi with Browned Butter and Sage, Instant Pot Italian Beef Ragu with Pappardelle, Creamy Gorgonzola Pasta
More Mushroom Recipes to Try
Want to try more ways to prepare mushrooms? These crowd-pleasing recipes are perfect for trying this spring! You can also browse all of the mushroom recipes through the Ingredient Index.
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Balsamic and Thyme Roasted Portobello Mushrooms
Ready in just 15 minutes, these balsamic-thyme roasted portobello mushrooms are a quick and easy addition to any meal. As they roast, the mushrooms soak up a delicious mix of balsamic, thyme, and garlic for a distinct herby flavor that keeps everyone coming back for more.
Ingredients
- 12 oz small portobello mushrooms, approx. 2-inch diameter (often labeled as "Baby Bella" mushrooms)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme, divided (plus extra for garnish)
- 3 cloves garlic, sliced
- Fresh cracked pepper, to taste
- Sea salt, to taste
Instructions
- Preheat oven to 425ºF.
- Remove the stems from the mushrooms and reserve for another use.
- Place mushrooms top side down in a cast-iron skillet.
- Whisk olive oil and balsamic vinegar together. Drizzle over the mushrooms.
- Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom.
- Sprinkle with 2 teaspoons of fresh thyme; season with salt and pepper.
- Roast at 425ºF for 5-10 minutes, until desired doneness is achieved. (8 minutes was perfect for me.)
- Remove from the oven and transfer to a serving plate. Drizzle with any garlic, juices, oil, and vinegar in the pan. Sprinkle with 1 teaspoon of thyme leaves and garnish with a spring or two of fresh thyme. Serve immediately.
Notes
You can also slice these up and toss with pasta and freshly grated parmesan for a quick meatless main dish. Or, stuff the roasted mushrooms with goat cheese to serve as an elevated appetizer.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 149mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Roasting Portobello Mushrooms!
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Disclosure: I was compensated for my participation in the Mushroom Council campaign.This post originally had a giveaway attached. The giveaway is now closed for entries.
Eve says
I’m going to try this recipe because it seems simple enough, but I’m really scratching my head about the part where it say “2-in diameter” for a portobello mushroom.
Are portobello’s ever really that small?
Katie says
The smaller ones can often be found packaged and labeled as Baby Bella if you’re unable to find 2 inch diameter portobello mushrooms.
Melissa Schroeder says
Katie,
Thank you SOOOO much for this delicious inspiration! I served the portabello mushrooms over whole wheat angel hair with an extra dash of balsamic, goat cheese and pine nuts. It was to die for 🙂
TK says
Mmm! I love tossing mushrooms in all my savory dishes. And i support awareness by going to local fundraising events.
Staci A says
We support awareness by walking in a 5K for the cause and buying from companies that donate to it.
Heather @ Curly Girl Kitchen says
I absolutely love mushrooms, and yours look so good with the balsamic vinegar!
jayloh says
My entire family raises funds and walks (or runs) in the American Cancer Society’s Making Strides Event, in our area.
Allison says
I retweeted
Allison says
I follow GLE on twitter
Allison says
We do our best to eat healthy and stay active. I have also participated in walks/runs that support cancer research.
Charissa says
This looks soooo good! I have a giveaway going on at my site too…great minds think alike.
I got myself tested…and I don’t eat processed foods…
Ali says
I try to prevent cancer by eating a healthy balanced diet. The mushrooms look great.
Liz says
I am trying to get our family to eat better and to know our family’s health history.
Heather Spooner says
I try to live a healthy active lifestyle. I also support fundraisers and charities that help cancer victims become cancer survivors. Thanks for the giveaway!