Honey Roasted Balsamic Mushrooms

Honey Roasted Balsamic Mushrooms created by fauxnomen

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
  • Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@SarasotaCook
Contributor
@SarasotaCook
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Noor.Khalid
    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! :)
    Reply
  2. fauxnomen
    Honey Roasted Balsamic Mushrooms Created by fauxnomen
    Reply
  3. nemokitty
    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.
    Reply
  4. Wannadanc
    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!
    Reply
  5. SarasotaCook
    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.
Advertisement