Best Balsamic Roasted Mushrooms Recipes

BALSAMIC-ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

HONEY ROASTED BALSAMIC MUSHROOMS

Steps:

• Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
• Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
• Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.

ROASTED MUSHROOMS WITH GARLIC, THYME, AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.) Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.) After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.

BALSAMIC SOY ROASTED MUSHROOMS RECIPE - (4/5)

Steps:

• Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F oven until the mushrooms are tender, about 20 minutes, mixing half way through.

ROASTED BALSAMIC ZUCCHINI AND MUSHROOMS WITH FETA AND THYME

Steps:

• reheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.) Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces. If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin. Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.) Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.) When you're ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!) Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more. Put vegetables on a baking sheet and crumble Feta over (and parsley if using.) Serve hot. - See more at: http://www.kalynskitchen.com/2013/09/roasted-balsamic-zucchini-and-mushrooms.html?_ziplist=disable#sthash.DzNdqjgU.dpuf

VEAL CHOPS AND BALSAMIC-THYME ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat the oven to 450°F.
• Place the portobello mushrooms and plum tomatoes on a rimmed cookie sheet. Season with salt, pepper, balsamic vinegar, 2 tablespoons of the EVOO, and the thyme; toss in the seasonings to coat thoroughly. Arrange the mushrooms gill side up and the tomatoes flesh side up. Put them in the oven and roast for 12 minutes, or until cooked through. Once roasted, remove from the oven, thinly slice the mushrooms, and cut the plum tomatoes in half again. Reserve any pan juices.
• While the mushrooms and tomatoes are roasting, start the veal chops. Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium. Flip, and cook them on the second side for 8 to 10 minutes, or until the desired doneness. Remove the chops from the pan and let them rest, tented with aluminum foil, for about 5 minutes.
• While the veal chops are resting, return the skillet to medium-high heat, add the shallots, and cook for 1 minute. Add the wine and the chicken stock. Bring up to a simmer and reduce by half, about 2 to 3 minutes. Turn the heat off and add the butter, stirring with a spoon until the butter has completely melted. Add the parsley and the roasted sliced mushrooms and roasted chopped tomatoes along with any pan juices, and stir to combine. Serve the chops with the balsamic-thyme roasted tomatoes and mushrooms, and with some crusty bread.

BALSAMIC ROASTED PORTOBELLO MUSHROOMS

Steps:

• Place mushrooms, stem up, in square, shallow casserole. Whisk together vinegar, soy, olive oil, garlic, rosemary, onion, peper and water together. Pour over mushrooms. Cover and refrigerate for 4 hours. About 30 minutes ahead, remove mushrooms from fridge. Roast in 1/2" of marinade til soft and cooked through, 12-15 minutes. Serve at once. Could also grill them or serve them open faced in a focaccia sandwich spread with pesto and broiled under mozzarella. White Dog Cafe

CAPRESE BLT BALSAMIC ROASTED PORTOBELLO MUSHROOMS

Steps:

• Marinated the mushrooms in the balsamic vinaigrette for 20 minutes before baking in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
• Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.
• Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
• Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.

ROASTED BALSAMIC ZUCCHINI AND MUSHROOMS WITH FETA AND THYME

Steps:

• Marinade:
• 4 cup olive oil (use a good quality oil with a nice flavor)
• T good quality balsamic vinegar
• tsp. dried thyme 1 tsp. Spike Seasoning (optional, but good)
• fresh ground black pepper to taste
• Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.) Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces.
• If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin. Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.)
• Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.)
• When you're ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!) Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more. Put vegetables on a baking sheet and crumble Feta over (and parsley if using.) Serve hot.

ROASTED BALSAMIC MUSHROOMS AND VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, mix together mushrooms, tomatoes, artichokes, balsamic vinegar, and olive oil. Spread out evenly on a foiled-lined baking sheet.
• Bake for 20 minutes, until mushrooms are tender and artichokes start to turn golden brown.