Thyme-roasted portabello mushrooms

These juicy roast portabello mushrooms make a beautiful side dish to barbecued or roasted meat.
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish, Snacks and Sides
Servings 6
Dairy Free, Diabetic, Gluten Free


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


  • Preheat oven to 220°C. Clean mushrooms with a damp paper towel and place (gill-side up) in an oven-proof dish.
  • Combine garlic, balsamic vinegar, honey and olive oil in a small bowl. Drizzle over the mushrooms. Scatter whole thyme sprigs on top.
  • Roast mushrooms for 12-15 minutes until just cooked through.


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.