For this Tasty Tuesday, I wanted to share a simple recipe that’s full of flavor without needing anything complicated.
Balsamic roasted mushrooms are one of those dishes that feel rich and satisfying, yet are made with just a few basic ingredients. Mushrooms are roasted with balsamic vinegar, garlic and herbs, allowing them to develop a deep, savory flavor as they cook, no oil needed.
Here’s a simple way to make them:
Servings: 3–4
Ingredients:
- 16 ounces mushrooms (button or cremini), halved or quartered
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1½ teaspoons dried thyme (or Italian herbs)
- ½ teaspoon salt (optional)
- 3-4 tablespoons water or vegetable broth
Instructions:
Preheat your oven to 400°F (200°C).
In a bowl, combine the balsamic vinegar, garlic, herbs and water or broth and set aside while quartering the mushrooms.
Add mushrooms and ensure they’re well coated.
Spread mushrooms out on a parchment-lined baking tray in a single layer.
Bake for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
The result is deep, savory and slightly tangy, without any added oil.
It’s the kind of dish that works as a side, a topping or even on its own. You can add it to grain bowls, serve it alongside vegetables or pair it with something simple like rice or potatoes.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
