Thyme-roasted portabello mushrooms

Serves: 6
Prep: 5 minutes
Cooks In: 15 minutes

Thyme-roasted portabello mushrooms

These juicy roast portabello mushrooms make a beautiful side dish to barbecued or roasted meat.

Portabello mushrooms are one of my favourite vegetables. They’re great as a side, or even in burgers instead of a meat patty.

This recipe comes from the August/September issue of NADIA magazine.


Print Recipe

  • portabello mushrooms 12, stalks intact
  • garlic 4 cloves, roughly chopped
  • balsamic vinegar 2 tablespoons
  • runny honey 1 teaspoon
  • olive oil 3 tablespoons
  • fresh thyme 8 sprigs


  1. Preheat oven to 220°C. Clean mushrooms with a damp paper towel and place (gill-side up) in an oven-proof dish.

  2. Combine garlic, balsamic vinegar, honey and olive oil in a small bowl. Drizzle over the mushrooms. Scatter whole thyme sprigs on top.

  3. Roast mushrooms for 12-15 minutes until just cooked through.