Balsamic Roast Mushrooms

"Personaly I dont like mushrooms, but made this for dinner because the rest of the family enjoy them, and they loved these. I served these with meat but it seems it would go down well as a side to anything.....or just on its own for vegetarians. Served as a dish this recipe would serve 4 or as a main it would serve 2."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by I'mPat photo by I'mPat
photo by Chef floWer photo by Chef floWer
Ready In:
40mins
Ingredients:
9
Serves:
2-4
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ingredients

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directions

  • Preheat oven 220c.
  • Combine olive oil, balsamic vinegar, garlic, brown sugar, sweet chilli sauce and salt and pepper in a screw-top jar, shake well to combine.
  • Place the mushrooms into a large bowl and pour over the vinegar mixture.
  • Toss mushrooms with mixture well to combine ingredients and mushrooms together.
  • Spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes, tossing twice during cooking, or until the mushroom are tender.
  • Sprinkle mushrooms with the herbs and serve.

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Reviews

  1. These were okay but not for me. As a side dish I didn't like maybe in a sandwich they would be good. Made for Chef Alphabet Soup.
     
  2. Wonderful mushrooms! I served them with Recipe #283551 topped with Recipe #312205 and a Celeriac/Potato Mash. Delicous! [Made for the I Recommend Tag game]
     
  3. WOWEE!!!! More than 5 stars for this one! I agree with Nancy, this tops all mushrooms recipes. Loved the carmelization and the taste of the sauce. I minced 3 garlic cloves and only 1 tsp brown sugar. Will make this one ALOT!!
     
  4. Loved these mushrooms! This recipe tops all other mushroom recipes I have tried. I served them along with pork chops; however, they would be equally good with a steak or roast chicken. I will definitely be making this dish again and again!!!!! Made for the AUS/NZ recipe tag.
     
  5. Delicious! I used baby portobellos. Loved the way the sauce caramelized on the 'shrooms. I used Italian parsley and chives. I also minced the clove of garlic instead of crushing it, so the flavor would "spread out" through the dish. My only regret is that I didn't double the recipe :)
     
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