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    You are in: Home / Recipes / Honey Roasted Balsamic Mushrooms Recipe
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    Honey Roasted Balsamic Mushrooms

    Honey Roasted Balsamic Mushrooms. Photo by fauxnomen

    1/1 Photo of Honey Roasted Balsamic Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    SarasotaCook's Note:

    Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
    3. 3
      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.

    Ratings & Reviews:

    • on June 21, 2012


      This recipe was a hit! Due to dietary restrictions I had to cut out the olive oil and the salt but that in no way detracted from the delicious flavor of the mushrooms--I didn't even bother to marinate. This was a great accompaniment to chicken breasts and certainly will be made again. Thanks for posting, SarasotaCook! :)

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    • on October 04, 2009


      I cut the recipe in half since there's 2 of us. I think I added a little too much balsamic vinegar for us. Very tangy. But I love having a different, easy way to fix mushrooms. Thanks for posting.

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    • on September 27, 2009


      Oh my goodness!!! What a wonderful surprise this is! Naturally, I made adjustments based upon what I had on hand. Crimini mushrooms were huge, but only 5 in number. Did a flip-flop with rosemary which was fresh, and thyme which was dry. The crispness of the balsamic vinegar just gets the salivary glands going. I will make it again. Maybe next time I will even share it. No one else even got a chance to see it much less taste it. Living solo is what it is!

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    Nutritional Facts for Honey Roasted Balsamic Mushrooms

    Serving Size: 1 (91 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 172.7
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 446.3 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.7 g
    Sugars 8.4 g
    Protein 2.6 g

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