Roasted Balsamic Mushrooms

4 ingredients, 10 minutes, and these beautiful Roasted Balsamic Mushrooms are skewered and grilled to perfection! The balsamic vinegar adds a perfect amount of flavor and is enhanced by the garlic and lemon juice. These are such a simple go-to when you need something special on a busy night!

I am one of the people that LOVE mushrooms. It is honestly so hard to mess up a mushroom to me. I will eat them baked, fried, grilled, sautéed…any way! I really enjoy this preparation because the balsamic is a very distinct flavor that goes so well and just gives them something “extra”. It takes no time to put together and my daughter loves helping me skewer them. I prefer a little more char on my mushrooms, so I let them roast a little longer. My husband doesn’t, so I pull his off in 3 minutes and we both get what we want!

Do you have to cut the stems off of mushrooms?

You don’t HAVE to because mushroom stems are edible. With smaller mushrooms, it is easy to just pull of the stem to separate it from the cap. With larger ones, pulling off the stem sometimes damages the cap — either the cap breaks or a chunk of the soft flesh comes off with the stem. Some people feel the stems are “woody”, but with this particular recipe and this type of mushroom (baby bellas), you don’t need to!

Why should you never wash mushrooms?

The tissue of the mushroom is very delicate: it tears very easily. If you submerge them in water, they are really just absorbing the water and impurities. With mushrooms, dried is better. The best thing to do it gently wipe them with a wet cloth before cooking if needed.

Ingredients for our Roasted Balsamic Mushrooms:

  • 1/4 C Balsamic Vinegar
  • 2 TBSP Soy Sauce
  • 1 TBS Garlic, mined
  • Black pepper to taste
  • 1 LB Bella Mushrooms
  • Parsley, for garnish

How to make our Roasted Balsamic Mushrooms:

First, in a large bowl, whisk together the balsamic vinegar, soy sauce, garlic, and pepper.

Next, add the mushrooms and marinate for 20 minutes.

While you are putting the mushrooms on skewers, heat the skillet on medium-high.

Skewer mushrooms and grill 2-3 minutes per side. Once the mushrooms are browned, turn off the heat.

Last, drizzle lemon juice overtop of the skewers. Garnish with chopped parsley and then serve warm!

These turn out so well when all is said and done! A huge plus is that I always have balsamic vinegar, garlic, and lemons on hand! Prep time is minimal and they cook up really fast. My kids enjoy their little “mushroom sticks” as they call it, so it makes it fun for them to eat! This is a great recipe to whip up when you just want something a little different then your typical mushroom side!

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Yield: 4 servings

Roasted Balsamic Mushrooms

Roasted Balsamic Mushrooms
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes


  • 1/4 C Balsamic Vinegar
  • 2 TBSP Soy Sauce
  • 1 TBS Garlic, mined
  • 1 LB Mushrooms
  • Parsley, for garnish


    1. In a large bowl, whisk together B.V., soy sauce, garlic, and pepper.
    2. Add mushrooms and marinate for 15-20 minutes.
    3. Heat the skillet to medium high.
    4. Skewer mushrooms and grill 2-3 minutes per side.
    5. Garnish with Parsley and then serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 446mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 3g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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