Lemon Pepper Mushrooms
Brighten up your table with these irresistible Lemon Pepper Mushrooms – a quick and easy side dish that's bursting with flavor! Perfectly sautéed button or cremini mushrooms are coated in a savory garlic-butter base, then elevated with zesty lemon and the bold bite of freshly cracked black pepper. With just 15 minutes of cook time and a handful of pantry staples, this versatile recipe is both elegant and effortless. Serve these tender, golden mushrooms as a vibrant accompaniment to grilled meats, pasta dishes, or enjoy them on their own. Garnished with fresh parsley, they’re as visually stunning as they are delicious. Ideal for a weeknight dinner or a crowd-pleasing addition to your next gathering.
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Recipe Information
Ingredients
- 450 grams Button mushrooms (or cremini mushrooms)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 1 teaspoon Lemon zest
- 1 tablespoon Freshly squeezed lemon juice
- 1 teaspoon Freshly cracked black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Trim the ends of the stems if needed. Slice the mushrooms into thick pieces or leave them whole if they are small.
Peel and finely mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt completely, mixing it with the olive oil.
Once the butter is melted, add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to prevent burning.
Add the mushrooms to the skillet and toss them to coat evenly in the garlic-butter mixture. Spread them out in an even layer and allow them to cook undisturbed for 2–3 minutes to develop a slight golden color.
Stir the mushrooms and continue cooking for 6–7 minutes, stirring occasionally, until they are tender and have released most of their moisture.
Reduce the heat to low and sprinkle the lemon zest, freshly squeezed lemon juice, black pepper, and salt over the mushrooms. Stir well to combine, ensuring the flavors are evenly distributed.
Cook for an additional 2 minutes to allow the lemon and pepper to fully infuse with the mushrooms.
Remove from heat and transfer the mushrooms to a serving dish. If desired, sprinkle chopped fresh parsley over the top for a pop of color and added freshness.
Serve warm as a side dish, or use as a topping for grilled chicken, steak, or pasta.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
