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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Active Time:10 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:35 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients3tablespoonsbalsamic vinegar2½tablespoonsunsalted butter, melted2teaspoonsDijon mustard1½teaspoonshoney1teaspoongratedgarlic¼teaspoonsalt⅛teaspoonground pepper1poundcremini mushrooms, quarteredChopped parsleyfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsbalsamic vinegar
2½tablespoonsunsalted butter, melted
2teaspoonsDijon mustard
1½teaspoonshoney
1teaspoongratedgarlic
¼teaspoonsalt
⅛teaspoonground pepper
1poundcremini mushrooms, quartered
Chopped parsleyfor garnish (optional)
DirectionsPreheat oven to 425°F. Line a large rimmed baking sheet with foil.Whisk 3 tablespoons vinegar, 2½ tablespoons melted butter, 2 teaspoons mustard, 1½ teaspoons honey, 1 teaspoon garlic, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large bowl. Add 1 pound quartered mushrooms; toss until evenly coated. Spread in a single layer on the prepared baking sheet.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyRoast, stirring once halfway through, until the mushrooms are tender and browned and the sauce has thickened enough to coat the mushrooms, 15 to 20 minutes. Transfer to a plate and garnish with parsley, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyFrequently Asked QuestionsMoisture wreaks havoc on mushrooms, causing them to degrade and become slimy. The best way to prevent that and keep them fresher longer is to wrap unwashed mushrooms in a paper towel, place them in a brown paper bag (don’t close the bag) and put them in your refrigerator crisper drawer until you’re ready to use them. If the mushrooms are whole, they should last 4 to 7 days; if sliced, 1 to 2 days.Absolutely. You can substitute them with oyster mushrooms, which also absorb the flavors of the cooking liquid well.These Balsamic Butter Mushroom Bites are best eaten right away, but you can make the sauce ahead, which will save time.In addition to serving balsamic mushrooms with skewers, they’re excellent with ourGrilled Flank Steak with Tomato Salad,Grilled Lemon-Herb ChickenorVegan Black Bean Burgers.EatingWell.com, August 2024
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.Whisk 3 tablespoons vinegar, 2½ tablespoons melted butter, 2 teaspoons mustard, 1½ teaspoons honey, 1 teaspoon garlic, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large bowl. Add 1 pound quartered mushrooms; toss until evenly coated. Spread in a single layer on the prepared baking sheet.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyRoast, stirring once halfway through, until the mushrooms are tender and browned and the sauce has thickened enough to coat the mushrooms, 15 to 20 minutes. Transfer to a plate and garnish with parsley, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyFrequently Asked QuestionsMoisture wreaks havoc on mushrooms, causing them to degrade and become slimy. The best way to prevent that and keep them fresher longer is to wrap unwashed mushrooms in a paper towel, place them in a brown paper bag (don’t close the bag) and put them in your refrigerator crisper drawer until you’re ready to use them. If the mushrooms are whole, they should last 4 to 7 days; if sliced, 1 to 2 days.Absolutely. You can substitute them with oyster mushrooms, which also absorb the flavors of the cooking liquid well.These Balsamic Butter Mushroom Bites are best eaten right away, but you can make the sauce ahead, which will save time.In addition to serving balsamic mushrooms with skewers, they’re excellent with ourGrilled Flank Steak with Tomato Salad,Grilled Lemon-Herb ChickenorVegan Black Bean Burgers.
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Whisk 3 tablespoons vinegar, 2½ tablespoons melted butter, 2 teaspoons mustard, 1½ teaspoons honey, 1 teaspoon garlic, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large bowl. Add 1 pound quartered mushrooms; toss until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast, stirring once halfway through, until the mushrooms are tender and browned and the sauce has thickened enough to coat the mushrooms, 15 to 20 minutes. Transfer to a plate and garnish with parsley, if desired.
Frequently Asked QuestionsMoisture wreaks havoc on mushrooms, causing them to degrade and become slimy. The best way to prevent that and keep them fresher longer is to wrap unwashed mushrooms in a paper towel, place them in a brown paper bag (don’t close the bag) and put them in your refrigerator crisper drawer until you’re ready to use them. If the mushrooms are whole, they should last 4 to 7 days; if sliced, 1 to 2 days.Absolutely. You can substitute them with oyster mushrooms, which also absorb the flavors of the cooking liquid well.These Balsamic Butter Mushroom Bites are best eaten right away, but you can make the sauce ahead, which will save time.In addition to serving balsamic mushrooms with skewers, they’re excellent with ourGrilled Flank Steak with Tomato Salad,Grilled Lemon-Herb ChickenorVegan Black Bean Burgers.
Frequently Asked Questions
Moisture wreaks havoc on mushrooms, causing them to degrade and become slimy. The best way to prevent that and keep them fresher longer is to wrap unwashed mushrooms in a paper towel, place them in a brown paper bag (don’t close the bag) and put them in your refrigerator crisper drawer until you’re ready to use them. If the mushrooms are whole, they should last 4 to 7 days; if sliced, 1 to 2 days.
Absolutely. You can substitute them with oyster mushrooms, which also absorb the flavors of the cooking liquid well.
These Balsamic Butter Mushroom Bites are best eaten right away, but you can make the sauce ahead, which will save time.
In addition to serving balsamic mushrooms with skewers, they’re excellent with ourGrilled Flank Steak with Tomato Salad,Grilled Lemon-Herb ChickenorVegan Black Bean Burgers.
EatingWell.com, August 2024
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Nutrition Facts(per serving)110Calories7gFat10gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
