Mmm… Balsamic Mushrooms

Balsamic Mushrooms & Roasted Vegetables

With another hot weekend coming up, I just have to share this recipe with you! Why?

Because they are really, REALLY yum & really, REALLY versatile!

Yummy cremini mushrooms with luscious balsamic and a kick of red pepper flakes – what’s not to love? Taken from Miss Fancy-pants herself – Martha Stewart – this is my new favorite roasted vegetable of the summer. Either hot or cold, these little suckers are absolutely delicious!

Balsamic Mushrooms

Mmm… Balsamic Mushrooms
Taken from here


  • 1/4 cup olive oil
  • 12 ounces cremini mushrooms, halved (quartered if large)
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • Freshly ground pepper

Cremini Mushrooms

Balsamic Vinegar


  1. Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.
  2. OPTION 1: Serve hot with roasted vegetables like red pepper and zuchinni & garnish with cubed Edam cheese and chopped herbs.
  3. OPTION 2: Serve cold on a vegetable sandwich with mashed avocado & roasted vegetables.
  4. OPTION 3: Serve cold or hot as a part of a summer antipasto with other sliced vegetables & fresh cheeses.

Balsamic Vinegar & Roasted Vegetable Sandwich

Balsamic Vinegar Mushrooms & Summer Antipasto

Happy weekend, everybody!


One thought on “Mmm… Balsamic Mushrooms

  1. Balsamic mushrooms are perfect in the summer! So flavourful and versatile… I also like marinating whole portabellas in balsamic and grilling them… they make the perfect steak topping with a little crumbled blue cheese!
    – Brittany

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