This recipe was originally inspired by caprese salad! We wanted the classic tomato, basil, cheese trio married together with balsamic vinegar. However, we also wanted croutons in the mix (because bread!), so we ended up with an EPIC summer panzanella! …
This recipe was originally inspired by caprese salad! We wanted the classic tomato, basil, cheese trio married together with balsamic vinegar. However, we also wanted croutons in the mix (because bread!), so we ended up with an EPIC summer panzanella! The results were pretty stellar and we kept going back for seconds (and thirds). Even tomato haters are likely to fall for the classic flavors in this dish! Plus, just 10 ingredients and 30 minutes required.
We have big plans for summer, friends. Plans that include tacos (which are coming very soon and are totally swoon-worthy). And a taco isn’t a taco without delicious toppings, so we dreamt up a slaw using an often-underutilized vegetable that deserves s…
We have big plans for summer, friends. Plans that include tacos (which are coming very soon and are totally swoon-worthy). And a taco isn’t a taco without delicious toppings, so we dreamt up a slaw using an often-underutilized vegetable that deserves some more love: jicama!
This slaw caught us off guard with how delicious, fresh, and versatile it is! It includes a unique pairing of lime and balsamic vinegar for an equal balance of brightness, acidity, and subtle sweetness (trust us — sounds weird, but it totally works).
Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies…
Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies , and this Strawberry Spinach Salad. This is one of those salads that you will fall in…
Picnic season is here! There’s never been a better time to picnic. We’ve enjoyed a lovely extended spring here in Kansas City. Our homegrown tomatoes won’t be ready for a while, but I wanted to share my favorite picnic sandwich with you since I’m able to find great tomatoes at the store now.
This Caprese sandwich recipe is inspired by the classic Caprese salad. It features ripe red tomatoes and sliced fresh mozzarella with the most irresistible creamy basil sauce. For extra flavor, I also added a little drizzle of balsamic vinegar and a small handful of arugula.
Sandwich all of that inside a crusty loaf of French baguette, and you will have a perfectly portable sandwich for picnics or road trips. Or, enjoy it at home for a quick meal from now through the end of tomato season this fall.
Just remember—the better the bread and the tomatoes, the better the sandwich!
Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.
This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?
Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.
You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!
We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers t…
We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers the penne pasta and chicken. I also add a fresh…
It’s no secret that I LOVE roasted vegetables. Roasting brings out the best in any veggie, it’s basically magic. Asparagus is one of my favorite vegetables to roast because it is SO simple. You can have a delicious and nutritious vegetable …
It’s no secret that I LOVE roasted vegetables. Roasting brings out the best in any veggie, it’s basically magic. Asparagus is one of my favorite vegetables to roast because it is SO simple. You can have a delicious and nutritious vegetable that is full of flavor on the dinner table in about 15 minutes tops.…
I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healt…
I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healthy ingredients because they just taste…
I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.
What Kind of Mushrooms Should I Use?
I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.
I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.
Balsamic Roasted Mushrooms
Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Total Cost $4.24 recipe / $1.06 serving
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Beth – Budget Bytes
1/2Tbsp brown sugar$0.02
1/4tspfreshly cracked black pepper$0.02
Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)
How to Make Balsamic Roasted Mushrooms – Step by Step Photos
Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.
Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.
Pour the marinade over the mushrooms in the dish and give them a good stir.
The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)
Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.
After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.
Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!
I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms.Enjoy!
Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.
Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.
When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.
We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.
To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.