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.
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re cooking up in your kitchen!
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.
Julie says
This is a DEFINITE TRY— sounds yummy!
Thanks for posting!
Kia @ A View From Here says
I made these as a side for my hubby last night (along with homemade pizza) and he LOVED them. He said they were very meaty and delicious.
Thank you so much for showing me another way to cook mushrooms (he usually just gets them chopped up and sauteed in garlic butter. I don’t eat them so don’t really know many ways to cook them.
Katiek says
and i re-tweeted!
ksquared222
Katiek says
i now follow the mushroom council on twitter!
Katiek says
i follow good life eats on twitter!
Katiek says
growing up i only liked mushrooms on my pizza!
To support Breast cancer this month I am going to look for products that specifically donate proceeds to research and cure!
Casey says
Suggestions for what “another use” for the mushroom stems might be?
I fight cancer with fruits & veggies!
Katie says
Any recipe that calls for chopped up mushrooms. I linked to chicken lettuce wraps in this post, that is a good way to use them up.
Rebecca ~ Sweet Baby Yams says
These look delicious! My husband is not a big fan of mushrooms, but I think he might try this.
Mushrooms Canada says
Those are 4 wonderful reasons to include mushrooms in your diet! And the recipe is so easy and fresh! Sure to turn a mushroom hater into a mushroom lover! 😉
– Brittany
Bev Weidner says
Mushrooms are MY LIIIIIFE.
Jessie C. says
http://twitter.com/#!/tcarolinep/status/120852835679223809
Jessie C. says
I donate and participate in cure run.
Mb says
running in races!
katherine inskeep says
I attend our colleges breast cancer volleyball game and I also walk our Breast cancer walk here in Midland
Meal Makeover Mom Janice says
Hi Katie:
Last week my 12-year-old daughter requested a portabella mushroom, sun-dried tomato pizza! She also loves portabella mushroom burgers with goat cheese served on a whole wheat hamburger bun. For years she proclaimed that she hated mushrooms but somewhere along the way she saw the light! Have you roasted white button mushrooms using the recipe above? I have some in the fridge and may try it tonight. Thanks for another great recipe. PS, I have walked in the Breast Cancer walk in Boston for the past 5 years.
Katie says
I have not tried it with button mushrooms, but I’m sure it would be great!
Rachel says
I try to prevent cancer by eating correctly. With a picky family of seven, this can be tricky!