Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Ingredients
- 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
Reviews
We made these tonight! What a great way to use large mushrooms!. They did shrink down quite a bit and they were a bit too tangy for me. I will make this again with half of the lemon juice, or make sure they are accompanied with breading, perhaps?
I quartered and broiled the mushrooms and mixed them with riced cauliflower and added the dressing. It is a delicious side dish!
A little too acidic for me. I like my mushrooms to have an earthy taste.
You can't rate a recipe from which you've eliminated a titular ingredient.
I eliminated the lemon juice and also used Bertolli extra virgin olive oil. Used some italian spices.
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