Roasted Garlic & Herb Mushroom Medley Recipe

Who says a vegetarian dish can’t be rich and hearty?

Mushroom Medley Roasted Garlic & Herb Mushroom Medley Recipephotos: stefanie for we heart this

Back in the days of old (specifically the late 90’s when I first became a vegetarian) there were not many other vegetarians that I knew. Plus, I don’t know any other people that decide in 8th grade they are going to give up meat forever. Well, except maybe Lisa Simpson.

Now, there are so many more vegetarians out there! I kinda wish I was still on the veggie only train. After ten years of eating only vegetables, carbs, and cheese, I gave up and went for something a little more balanced, slowly incorporating meat back into my diet. I still feel like I learned a lot during the time when I was a vegetarian.

I love vegetables, still. I am especially fond of mushrooms. I could sit down and eat an entire meal of mushrooms. They are so meaty and hearty. My husband is not a vegetable fan, so most often when I make, let’s say baked chicken breast with some vegetables on the side, I end up eating just a little bit of chicken and about 80% of whatever vegetable he has no interest in.

So, for all you veggie lovers, these roasted mushrooms are great alone, on a sandwich, or even on top of some rice or pasta. And for all you carnivores out there, these mushrooms are not meat, yes I know. But, they are so delicious you won’t even miss the steak or chicken… Or, have a steak and try some of these on the side.

Roasted Garlic & Herb Mushroom Medley
Serves 3-4 (as a side dish)

6 Ounces Shitake Mushrooms, stems removed
6 Ounces Portabella Mushrooms, cut into 6ths

For the Marinade:
1 Tablespoon Balsamic Vinegar
2 Tablespoons Olive Oil
Salt and Pepper
1 Clove Garlic, grated
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
1 Tablespoon Fresh Chopped Basil
1 Tablespoon Chopped Fresh Rosemary
1 Tablespoon Chopped Fresh Sage


1. Preheat oven to 350 degrees F.

2. Using a damp paper towel, gently clean off the tops and sides of the mushrooms.

3. In a large bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, garlic, parsley, basil, rosemary, and sage.

4. Add in mushrooms and toss together to evenly coat.

5. Evenly spread the mushrooms on a medium baking sheet. Roast in the oven for 35 minutes.

6. Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.

Serve the Mushroom Medley as the main or side dish right away.

Tip: Mushrooms will last stored in the refrigerator in an air-tight container for three days. Reheat in oven or microwave.

Readers – what are your favorite vegetarian sides?

Stefanie of Sarcastic Cooking has done everything in food from wearing a hair net and working a fryer to inspecting classy restaurants. For now, she’s just happy cooking in her kitchen alongside her pug Weezer, her husband, and most definitely accompanied by a glass of wine.

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Written by sarcasticcooking


  1. Profile photo of Amanda

    Mmmm, I love mushrooms! My husband refuses to eat them but I’ll happily chow down enough for us both. This recipe looks yummy, I wouldn’t have thought to use the vinegar while baking! I’m going to need to try this and soon.

    1. Profile photo of hao9703

      @mandaleem — I recently went to a store specializing in balamic vinegars and olive oils. I was blown away at the variety of flavors and the effect on food. If you run across on in your area, I highly recommend you check out the options.

  2. Profile photo of hao9703

    This recipe looks amazing and makes my mouth water! YUM. Personally, I love all types of mushrooms. I am working on incorporating more veggies into my diet. Change is not easy and the selection in January is not optimal.
    We have made some coleslaw that has apples as well as cabbage with a honey mustard dressing that is kind of on the vinaigrette side. I am not a big fan of mayo. For some reason, I tend to prefer raw veggies over cooked.
    PLEASE keep these great recipes coming!

  3. Profile photo of Tyna Werner
    Tyna Werner

    Gorgeous image and a great looking recipe @sarcasticcooking! As a vegetarian for over 2 decades it pains me to say I don’t like mushrooms. I know I’m missing out on some fantastic veggie fare, like this recipe, because of it, so I keep trying them hoping one day my tastes will change. So far, no luck – but baking them with olive oil, balsamic vinegar and fresh herbs sounds promising!
    Tyna recently posted..Beauty for the Beasts event – 1/10/12

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  5. Profile photo of irene

    Oh, I love mushrooms! This looks so delish! We are mushroom freaks at our home; and are present in dish after dish every week.. Love them in our eggs, soup, gravy, salad, burgers and more.. They are also so good for us! And the best flavor enhancer for just about any dish! YUM!

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