Diane Hixon of Niceville, Florida bastes whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a grill basket makes it easy to turn these mushrooms.
- 1/4 cup lemon juice
- 3 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Pepper to taste
- 1 pound large fresh mushrooms
- In a small bowl, combine the first five ingredients; set aside. Grill mushrooms, covered, over medium-hot heat for 5 minutes. Brush generously with lemon mixture. Turn mushrooms; grill 5-8 minutes longer or until tender. Brush with remaining lemon mixture before serving. Yield: 4 servings.
Originally published as Lemon Garlic Mushrooms in Quick Cooking January/February 2000, p10
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Reviewed Nov. 12, 2015
"You can't rate a recipe from which you've eliminated a titular ingredient."
Reviewed Nov. 12, 2013
"I eliminated the lemon juice and also used Bertolli extra virgin olive oil. Used some italian spices."