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Roasted Balsamic Mushrooms

These mushrooms are so tasty even people who say they don’t like mushrooms, like these!


Roasted Balsamic Mushrooms

  • Author: Tammie Duggar
  • Yield: 4 Servings 1x



1 Pound Crimini Mushrooms
2 Tablespoon Coconut Oil Or Butter
3 Tablespoon Balsamic Vinegar
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Dried Thyme
2 Tablespoon Grated Parmesan Cheese (optional)


Prepare the crimini mushrooms by gently cleaning with a pastry brush or a slightly damp dish towel.

Slice into 1/4″ thick slices.

In a skillet over medium heat, melt the coconut oil or butter.

Add the mushrooms and stir to saute for about 5 minutes or until mushrooms begin to be slightly tender.

Remove from heat and stir in the balsamic vinegar, lemon juice, and thyme. Gently toss mushrooms until they are well coated.

Pour mushrooms onto a baking sheet and place in the oven under a low heat broiler. Stir mushrooms every couple of minutes until they are golden brown and the liquid has all been absorbed. About 10-12 minutes.

Sprinkle on the Parmesan cheese, if desired and broil a couple more minutes until cheese melts. Remove from oven and serve immediately.

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