Roasted Mushroom Medley

Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats.

Buon Appetito!
Deborah Mele 

Roasted Mushroom Medley

Roasted Mushroom Medley

Yield: Serves 4 - 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Roasting mushrooms brings out their natural earthiness, enhancing their flavor.


  • 2 Pounds Mixed Fresh Mushrooms
  • 2 Garlic Cloves, Chopped
  • 1/2 Cup Olive Oil
  • Salt & Pepper
  • 1 Teaspoon Chopped Fresh Rosemary
  • 1 Teaspoon Chopped Fresh Sage
  • 1/4 Cup Chopped Fresh Parsley
  • 1 Teaspoon Balsamic Vinegar


  1. Preheat the oven to 350 degrees F.
  2. Wipe the mushrooms with a clean, damp cloth and trim stems.
  3. Slice the mushrooms into pieces no larger than 2 inches in size.
  4. Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
  5. Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
  6. Bake for about 30 to 40 minutes, or until cooked through.
  7. Remove from the heat, and drizzle with the balsamic vinegar.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 307Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 82mgCarbohydrates: 13gFiber: 5gSugar: 6gProtein: 5g

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  1. Looks delicious, thanks for sharing the recipe. Something about these mushrooms that I love, can’t quite put my finger on it, but they’ve got great flavor and texture. For me personally, it’s the closest thing that tastes like meat in the fungus / vegetable world, maybe that’s why I’m a big fan 🙂

    1. It doesn’t say to separate them – it says to trim the stem (you just remove the very bottom of the stem). Usually the very bottom of the stem is more woody than the rest so you want to trim that part off.

    2. I believe it states to trim the stems Dan. If the mushrooms are large, I do separate the stems from the caps and slice separately. If the mushrooms are smaller, simply trim the woody end off and slice the entire mushroom intact.

  2. Are the fresh herbs necessary? I have all of them dried, but buying them fresh is too expensive for me unless it is a special occasion or something. Just wondering if dried would work?

  3. Made these twice. Used dried herbs the first time a few weeks ago. It was ok but rosemary flavor was way too strong. Made them again the other night using fresh herbs and they were 100% better. Flavors were balanced and herbs did not overwhelm the delicate mushrooms. Used really good balsamic too which gave the mushrooms a sweet finish. Guests raved. Had a few leftovers and used them in omelets the next morning. Thanks for the recipe!!

  4. Made these tonight as a side with filet mignon–excellent! I used fresh herbs from my herb garden & the flavor was absolutely delicious!

  5. Thank you for the wonderful recipe. The mushrooms were outstanding. I made them and put them on grilled burgers. Amazing! Thanks again!

  6. I made this dish and turned out simply delicious!!!! Everybody loved it!!! Thank you bunch for this delicious recipe!!!!

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