These simple mushrooms are so delicious, I eat them straight off the pan. They make a perfect companion for roasted chicken.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 4


  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. balsamic vinegar
  • 1 Tbs. reduced sodium soy sauce
  • 1½ lbs. mushrooms (any kind), halved
  • 3 large cloves garlic, halved lengthwise
  • 4 sprigs fresh thyme


  1. Adjust an oven rack to the lowest position. Preheat the oven to 425°F.
  2. In a small bowl, whisk together the oil, vinegar, and soy sauce. On a large rimmed baking pan, toss the mushrooms, garlic, and thyme with the oil mixture. Spread into a single layer, keeping the garlic and thyme near the center.
  3. Roast until the mushrooms are browned on the bottom, 18−20 minutes.
  4. Sprinkle the thyme leaves over the mushrooms and discard the stems. Save the roasted garlic cloves for another use (try mincing them, then adding them to a vinaigrette).

Nutrition Information

Per serving (¾ cup):

  • Calories: 130
  • Total fat: 10 g
  • Sat fat: 1.5 g
  • Carbs: 8 g
  • Fiber: 1 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 150 mg