These Balsamic Garlic Roasted Mushrooms are out-of-this-world delicious and flavorful, and they are a perfect side dish to any meal. Make them for the holidays because they cater to so many dietary needs and takes less than 20 minutes to make!
I have a love/hate relationship with the holiday season. I looove all the Christmas decorations and lights and seeing my family, but the stress of traveling, gift giving, and hosting can be a bit much. On top of that, it is the busiest time of the year in the blogging world.
HOWEVER, I do love the food that comes with all of it, especially all the delicious side dishes and desserts. And I can’t wait to serve these Balsamic Garlic Roasted Mushrooms over Christmas for my family because they came out freakin’ fantastic!
Balsamic Garlic Roasted Mushrooms Recipe
I’ve made these roasted mushrooms several times before and they are always a hit and one of my favorite sides to serve. They are so simple and easy to make, but the end result looks so gorgeous on the table and the flavor is just unbeatable from the umami of balsamic vinegar and the smokiness of garlic and thyme.
Great For a Potluck!
I love to serve these for holiday dinners and get-togethers, but they also do extremely well at potlucks because they travel so well and taste great warm or at room temperature. On top of that, these Balsamic Garlic Roasted Mushrooms cater to so many dietary needs if you are serving people with food restrictions or allergies.
Not only are they gluten and dairy free, they are also low carb, vegan, and even AIP-friendly! My mom tries to follow the autoimmune protocol, which is why this dish always gets made when we are together, AND because everyone always raves about them!
Keeping it AIP-friendly
There are only a few easy modifications you need to make to make this recipe AIP-friendly. Just substitute the cooking oil with coconut oil instead of ghee, and omit the ground black pepper. That’s it! It’s quite easy to cater to so many dietary needs when you are cooking with real food, and making a side dish like this for a big dinner ensures that everyone has a little bit of something to eat.
Don’t these photos make you drool? I need stop editing photos when I’m hungry because it always makes me want to eat what I shot. Good thing these Balsamic Garlic Roasted Mushrooms only take less than 20 minutes to make!
Balsamic Garlic Roasted Mushrooms (Paleo, Whole30, Keto, AIP, Vegan)
Ingredients
- 3 tbsp balsamic vinegar
- 2 tbsp ghee melted, or coconut oil for AIP or vegan
- 3 garlic cloves minced
- 1 tsp fresh thyme chopped
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper Omit for AIP
- 2 lbs crimini mushroom
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add in balsamic vinegar, ghee, garlic, thyme, sea salt, and black pepper, and whisk together.
- Add in the mushroom and toss together until coated.
- Place the mushroom on a baking sheet in a single layer.
- Roast for 15 minutes, stirring halfway through, until golden and tender.
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I made some last night and people loved it. The oven was a bit smokey while cooking.
Yay! Haha yeah, mushrooms sweat a lot when you cook them so that could happen. Hopefully it didn’t set off the smoke detector! 🙂
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara – that’s okay with me, as long as you don’t share the actual recipe and just link to it. Thanks so much for checking!
So delicious and easy! I even tried these in my Ninja Foodi on the air fry setting and stirred a few times. Wonderful! I plan to double the recipe the next time I make it. Thanks for sharing!
What a great idea to use the air fryer. I have to try that. Thanks for leaving a review!
This is really good idea, thanks for sharing this.
I have made these mushrooms several times and my only issue is that I never make enough! Simple recipe, but with tons of flavor. I make the AIP version (BTW, thank you for the AIP recipes!!!) and they always turn out delicious. I make these at the beginning of the week and eat as a side dish, but also good chilled on salads. Anyway, can’t say enough good things about this mushroom recipe.
This makes me SO SO happy. Thank you so much for leaving a review!