4.4 from 54 votes
Balsamic Mushrooms
You'll love this healthy recipe with mushrooms, balsamic vinegar and whole-grain mustard for a simple side dish. Balsamic mushrooms are meaty and flavorful, perfect for topping a grilled steak.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 8478 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 24 ounces crimini or button mushrooms
- 1 tablespoon garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons maple syrup
- 1 ½ teaspoons whole grain dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoons chives minced
Instructions
- Preheat the oven to 425°.
- Clean 24 ounces crimini or button mushrooms by wiping them with a dry or slightly damp paper towel. Trim the stems.
- Depending on the size of the mushrooms, quarter or halve the mushrooms, so that they are bite sized. If they're under 1" in diameter, leave them whole. Transfer mushrooms to a medium bowl. Set aside.
- In a small bowl, combine the 1 tablespoon balsamic vinegar, 1 teaspoon worcestershire sauce, 1½ teaspoons maple syrup, 1 ½ teaspoons whole grain dijon mustard, 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Whisk to combine.
- Pour the dressing over the mushrooms and toss to coat. Transfer the mushrooms using a slotted spoon to a baking sheet -- leave any excess marinade in the bowl. Spread the mushrooms in a single layer and roast for 10 minutes.
- Drain off the excess liquid from the pan and use a spatula to flip the mushrooms. Return the pan to the oven and roast for an additional 8-10 minutes.
- Sprinkle with 1 tablespoons chives and toss to combine. Can be served warm or at room temperature.
Cup of Yum
Notes
- If your mushroom caps are smaller, don't chop them. Instead, place the marinated mushroom caps on the sheet pan gill-side up. Bake for 10 minutes, flip them, drain the excess moisture and continue to bake for 8-10 minutes longer.
- For portobello mushrooms, I recommend scraping out the black gills with a spoon and then marinating and roasting using the same method.
Nutrition Information
Calories
84.78kcal
(4%)
Carbohydrates
10.93g
(4%)
Protein
4.52g
(9%)
Fat
3.75g
(6%)
Saturated Fat
0.52g
(3%)
Polyunsaturated Fat
0.47g
Monounsaturated Fat
2.6g
Sodium
342.63mg
(14%)
Potassium
799.23mg
(23%)
Fiber
1.2g
(5%)
Sugar
5.31g
(11%)
Vitamin A
36.02IU
(1%)
Vitamin C
1.26mg
(1%)
Calcium
42.42mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 8478
% Daily Value*
| Calories | 84.78kcal | 4% |
| Carbohydrates | 10.93g | 4% |
| Protein | 4.52g | 9% |
| Fat | 3.75g | 6% |
| Saturated Fat | 0.52g | 3% |
| Polyunsaturated Fat | 0.47g | 3% |
| Monounsaturated Fat | 2.6g | 13% |
| Sodium | 342.63mg | 14% |
| Potassium | 799.23mg | 17% |
| Fiber | 1.2g | 5% |
| Sugar | 5.31g | 11% |
| Vitamin A | 36.02IU | 1% |
| Vitamin C | 1.26mg | 1% |
| Calcium | 42.42mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.