These balsamic soy roasted garlic mushrooms are deeply savory, slightly tangy, and rich with umami. Roasting concentrates the flavor of the mushrooms while garlic, balsamic vinegar, and soy sauce create a glossy, irresistible coating that works beautifully as a side dish or a topping for grains and vegetables.
Why You’ll Love This Recipe
Bold umami flavor from the combination of soy sauce, balsamic vinegar, and roasted garlic
Simple ingredients with big payoff
Oven-roasted for minimal hands-on time
Naturally plant-based and easy to adapt
Perfect as a side dish, topping, or meatless main component
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds whole mushrooms (cremini or button), cleaned and halved if large
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce or tamari
4 cloves garlic, finely minced
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
Directions
Preheat the oven to 400°F (200°C).
Place the mushrooms in a large mixing bowl.
Add the olive oil, balsamic vinegar, soy sauce, minced garlic, dried thyme, black pepper, and salt.
Toss well until the mushrooms are evenly coated.
Spread the mushrooms in a single layer on a large baking sheet.
Roast for 25–30 minutes, stirring once halfway through, until the mushrooms are tender, caramelized, and slightly crisp around the edges.
Add a pinch of red pepper flakes for a spicy kick.
Stir in a teaspoon of maple syrup for a sweeter glaze.
Finish with chopped fresh parsley or green onions for freshness.
Add sliced onions to the pan for extra depth of flavor.
Storage/Reheating
Store leftover mushrooms in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving for best texture.
FAQs
Can I use different types of mushrooms?
Yes, shiitake, portobello, or oyster mushrooms all work well in this recipe.
Do I need to peel the mushrooms?
No, simply wipe them clean with a damp cloth or paper towel.
Can I make this recipe ahead of time?
Yes, you can roast them in advance and reheat before serving.
Is tamari different from soy sauce?
Tamari is similar but usually less salty and often gluten-free.
Can I cook these mushrooms in a pan instead?
Yes, sauté them over medium-high heat until browned and tender.
Will the balsamic vinegar taste too strong?
Roasting mellows the acidity and balances it with savory flavors.
Can I freeze roasted mushrooms?
Freezing is not recommended as mushrooms may become watery when thawed.
What can I serve these mushrooms with?
They pair well with rice, quinoa, pasta, or roasted vegetables.
Can I double the recipe?
Yes, just use two baking sheets to avoid overcrowding.
How do I prevent soggy mushrooms?
Spread them in a single layer and avoid overcrowding the pan.
Conclusion
Balsamic soy roasted garlic mushrooms are a simple yet flavorful dish that delivers rich, savory satisfaction with minimal effort. Whether served as a side or incorporated into other meals, this recipe is a reliable favorite that’s easy to make and hard to forget.
These balsamic soy roasted garlic mushrooms are rich in umami, with a tangy, savory glaze that comes together easily in the oven. Perfect as a side dish, grain bowl topper, or meatless main component.
Ingredients
2 pounds whole mushrooms (cremini or button), cleaned and halved if large
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce or tamari
4 cloves garlic, finely minced
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
Instructions
Preheat the oven to 400°F (200°C).
Place the mushrooms in a large mixing bowl.
Add olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, black pepper, and salt.
Toss until the mushrooms are evenly coated.
Spread mushrooms in a single layer on a large baking sheet.
Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.
Remove from oven and serve warm.
Notes
Do not overcrowd the pan—use two baking sheets if doubling the recipe.
Roasting brings out the natural umami of the mushrooms, so minimal seasoning is needed.
Add chopped fresh parsley or green onions just before serving for brightness.
