Mushrooms have always been one of my secret weapons in the kitchen. They are quick, flavorful, and make any meal feel a little special.

These oven-roasted mushrooms with soy sauce and honey are one of my favorite go-to side dishes when I want something simple yet impressive.

The soy sauce gives them a savory depth, the honey adds just the right touch of sweetness, and roasting them brings out that rich, earthy flavor I love.

I often make a double batch because half of them never make it to the table. They are just too good to resist straight from the pan.

Whether I am serving them with dinner, tossing them into a grain bowl, or adding them to pasta, these mushrooms always make the meal feel a little more elevated.

Ingredients

• 1 lb (450g) mushrooms (baby bella, cremini, or white button, halved if large)
• 2 tbsp soy sauce (low-sodium recommended)
• 1 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional, for heat)
• fresh parsley (for garnish)
• 1/2 tsp sesame seeds (optional, for garnish)

Step-by-Step Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so cleanup is a breeze.

Step 2: Prepare the Mushrooms

While the oven is heating, prepare the mushrooms. I like to gently wipe them with a damp paper towel to remove any dirt.

Avoid rinsing them under water, as mushrooms soak up moisture and can turn soggy when roasted. If you’re using larger mushrooms, slice them in half so they cook evenly.

Step 3: Make the Marinade

Next, make the marinade. In a large bowl, whisk together the soy sauce, honey, olive oil, minced garlic, black pepper, and red pepper flakes if you want a touch of heat.

Add the mushrooms to the bowl and toss them so every piece is coated in the flavorful mixture.

Let them sit for about five minutes so they soak up all that delicious flavor.

Step 4: Roast the Mushrooms

Spread the mushrooms in a single layer on your prepared baking sheet. Make sure they aren’t crowded; giving them space helps them roast perfectly instead of steaming.

Pop them into the oven and roast for 18 to 20 minutes, stirring halfway through so they brown evenly.

You’ll know they’re ready when they are tender, slightly caramelized, and smelling irresistible.

Step 5: Garnish and Serve

Once done, transfer the mushrooms to a serving dish. Sprinkle over chopped fresh parsley and sesame seeds for a little extra flavor and a pop of color.

Serve them hot as a side dish, over rice, or on top of steak, grilled chicken, or pasta for a simple yet flavorful meal.

Tips for the Perfect Oven-Roasted Mushrooms

To get the best flavor and texture, make sure the mushrooms are spread out on the baking sheet so they roast instead of steam.

I like to let them sit in the marinade for at least five minutes before roasting so they soak up all the savory and sweet flavors.

Using a mix of mushroom varieties adds extra depth and a more interesting texture.

Don’t forget to finish with fresh parsley and a sprinkle of sesame seeds—they make the dish look as good as it tastes.

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Variations You Can Try

There are plenty of ways to make this dish your own. Toss in fresh herbs like thyme or rosemary for an aromatic twist, or add a pinch of chili flakes for some heat.

A small knob of butter added halfway through roasting makes the mushrooms extra rich and indulgent.

You can also use this dish as a base for other meals—serve it over rice or quinoa, mix it into pasta, or use it as a topping for grilled chicken or steak. Each variation brings something new to the table.

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How to Store and Reheat

These mushrooms store beautifully. Keep any leftovers in an airtight container in the fridge for up to three days.

When reheating, pop them in a 350°F oven for 5-7 minutes to keep them tender and slightly crispy.

You can also quickly warm them in a skillet over medium heat, which brings back some of that roasted texture and caramelized flavor.

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Health Benefits

Mushrooms are low in calories but packed with fiber, vitamins, and minerals.

Olive oil adds heart-healthy fats, and garlic brings immune-boosting properties.

Combined with the natural antioxidants in mushrooms, this dish is both delicious and nourishing—a win-win if you’re looking for a side that feels indulgent but is actually good for you.

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Conclusion

These oven-roasted mushrooms with soy sauce and honey are quick, flavorful, and versatile. I love making them on busy weeknights because they’re almost effortless but taste like you spent hours in the kitchen.

They complement just about any meal, and the combination of sweet, savory, and umami flavors always has everyone coming back for seconds.

Whether served as a side dish, tossed into pasta, or enjoyed over rice, they are sure to become a regular in your recipe rotation.