If you are a fan of simple, savory side dishes (hey, that’s some nice alliteration there!), then you will love these oven roasted mushrooms. A quick marinade of olive oil, balsamic vinegar, coconut aminos, thyme and garlic amp up the umami punch for a knockout side dish any night of the week.
For my Thanksgiving twists series, I wanted to feature small, bite size mushrooms that were savory and rich, in a way that kinda sorta almost could mimic the mouthfeel and visual effect of stuffing without being some milquetoast gluten-free version of it. While I love to eat gluten-rich, no compromises stuffing on Thanksgiving, I know not everyone feels the same way (though I am working on a no holds barred, glorious, glutenous stuffing recipe for you all soon, bc, food freedom). So, these oven roasted mushrooms fit the bill perfectly. A pile of them on any Thanksgiving plate would make that plate tastier.
These come together quickly and easily, and cook up in just 10-15 minutes (depending on what size mushrooms you use), so you can cook them in the oven while your turkey rests and get them on the Thanksgiving table at exactly the same time. Easy!
To make these, simply clean and dry your mushrooms – I like small shiitake or cremini – and put them on a baking sheet. Then, simply whisk together the olive oil, balsamic vinegar, coconut aminos, minced garlic and some fresh thyme. Toss the mushrooms in the mixture to evenly coat them and roast them for 10-15 minutes at 400. They smell glorious while they cook, and you only spent 2 minutes getting them ready. That makes for hero dish status!
Other dishes in my Thanksgiving twists series to check out:
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Umami-rich oven roasted mushrooms get treated to a tasty marinade for an easy, flavorful take on this Thanksgiving side dish.
- 12 oz shiitake or cremini mushrooms (try and source mushrooms that are all the same size) cleaned and dried
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon coconut aminos
- 1/2 teaspoon fresh thyme
- 1 large clove (or 2 small) garlic, minced
- Pinch of salt
- Fresh cracked black pepper
- Preheat the oven to 400
- Clean and dry the mushrooms and place on a baking sheet
- Whisk together the olive oil, balsamic, coconut aminos, garlic, thyme, salt and pepper. Pour over the mushrooms and toss to coat them evenly
- Roast for 10-15 minutes, tossing once in the middle, until the mushrooms are caramelized. Serve immediately
Keywords: mushrooms, roasted, roasted mushrooms, shitake