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Main dishes

Roasted mushrooms with garlic and balsamic vinegar

Name: Roasted mushrooms with garlic and balsamic vinegar
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 800 g Mushrooms; 3 Garlic cloves; 1 tbsp Italian seasoning; 3 tbsp Olive oil; Salt and pepper; 40 ml Balsamic vinegar

Mushrooms marinated in olive oil, garlic, and Italian seasoning, then roasted and finished with balsamic vinegar. Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 15–20 min
Total time: 45 min
Temperature: 200 °C (400 °F)
Servings: 6 servings
Difficulty: Medium

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Roasted mushrooms with garlic and balsamic vinegar are a simple oven-baked dish made with just a few ingredients. Leave smaller mushrooms whole and cut larger ones into pieces, then marinate for 20 minutes in olive oil, garlic, and Italian seasoning. Balsamic vinegar adds the finishing touch. Roast in a baking dish for 15 to 20 minutes at 200 °C (400 °F). Serve as a side dish or as a warm appetizer for a special occasion.

Ingredients

6 servings

Mushrooms 800 g
Garlic cloves 3
Italian seasoning 1 tbsp
Olive oil 3 tbsp
Salt and pepper
Balsamic vinegar 40 ml

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Instructions

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Cut the mushrooms into smaller pieces, leaving small mushrooms whole.
Mix the garlic with the oil, salt, pepper, and Italian seasoning. Pour the seasoned mixture over the mushrooms, toss well, and let stand for 20 minutes.
Transfer the mushrooms to an oiled baking dish and place in a preheated oven. Roast at 200 °C (400 °F) for 15–20 minutes, then season the roasted mushrooms with balsamic vinegar.

Tip: Arrange the mushrooms in a single layer in the baking dish if possible. If piled tightly together, they will release plenty of liquid and steam rather than roast.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 100 kcal
Protein: 4.4 g
Carbohydrates: 6.7 g
of which sugars: 3.8 g
Fat: 7.2 g
of which saturates: 1.0 g
Fiber: 1.6 g
Salt: 0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Opečené huby s cesnakom a balzamikovým octom