Easy oven roasted mushrooms with garlic & soy sauce make the perfect side dish to any meal! Vegan, low carb, keto friendly & ready in 20 minutes!
These oven roasted mushrooms with garlic and soy sauce are the perfect side dish to any meal! It’s easy to make, ready in 20 minutes, and full of garlic flavor!
It’s a great holiday side dish for Thanksgiving or Christmas and is easily adaptable for all dietary needs. The recipe is vegan, low carb, and can be made gluten free by simply replacing the soy sauce with a gluten free alternative like tamari or liquid aminos.
Don’t want to turn on the stove? Try this stovetop recipe – Sauteed Mushrooms with Garlic Butter.
Why this recipe works
- Dark soy sauce gives these oven roasted mushrooms a deep, dark, golden brown color. Dark soy sauce is thicker than regular soy sauce so it creates the perfect glaze that coats the mushrooms without making them soggy.
- Balsamic vinegar – when roasted, balsamic vinegar becomes more concentrated and slightly sweet. It gives these roasted mushrooms the perfect caramelized flavor.
- Make ahead – you can make these ahead of time and refrigerate or freeze them. Simply reheat in the oven or microwave until warmed through.
- Healthy and adaptable for dietary needs – this is a meat and dairy free recipe which makes it suitable for vegetarian and vegan diets, not to mention low carb and keto friendly. Replace the soy sauce with tamari to make this gluten free.
Ingredients you’ll need
- Mushrooms – I used baby bella, otherwise known as crimini or baby portobello mushrooms. You can substitute white button mushrooms as well. I prefer to keep them whole but you can slice the mushrooms too for faster roasting.
- Garlic – use fresh garlic if possible, but you can substitute with powdered garlic as well.
- Dark soy sauce – dark soy is recommended in this recipe because it gives a nice dark color to the mushrooms and is slightly thicker. Substitute with regular soy sauce, tamari, or liquid aminos.
- Fresh herbs – parlsey, basil, thyme, rosemary.
Step by step instructions
- Clean your mushrooms and trim off the edges of the stem.
- Toss the mushrooms with oil, garlic, soy sauce, and balsamic vinegar (if using).
- Lay them on a baking sheet lined with parchment paper and bake at 400 degrees F for about 15 minutes or until slightly shriveled and golden brown.
- Garnish with fresh herbs and serve.
Add more vegetables to these roasted crimini mushrooms! Asparagus, broccoli, zucchini, onion, potatoes, and carrots are all great additions to these baked mushrooms!
Simply double the flavorings and bake at the same temperature until tender.
Frequently asked questions
Yes you can freeze roasted mushrooms in a freezer safe container and keep them in the freezer for about a month.
Mushrooms naturally contain a lot of moisture so I recommend adding them to soup, stews, casseroles, and sauces.
Store leftovers in the refrigerator in an airtight container for up to 3 days.
More mushroom recipes:
Easy Roasted Mushrooms with Garlic and Soy Sauce – Vegan and Low Carb
- 2 lbs mushrooms
- 5 cloves garlic – minced
- 2 Tablespoons vegetable oil
- 1 Tablespoon dark soy sauce
- 2 teaspoons balsamic vinegar – (optional)
- salt and pepper to taste
- handful of fresh herbs – chopped, for garnish
- Preheat the oven to 400 degrees F. Clean the mushrooms and trim the edges off the stem. Add them to a large bowl.
- Add the garlic, vegetable oil, dark soy sauce, and balsamic vinegar to the mushrooms and toss to combine until the mushrooms are well coated.
- Transfer the mushrooms to a baking sheet and bake at 400 degrees F for 15 minutes or until they turn golden brown.
- Season with salt and pepper to taste and garnish with fresh herbs. Serve immediately or store for later.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Store in a freezer safe container and freeze for up to a month.
*Nutritional information is an estimate, calculated using online tools.