If you had told me a couple years ago that I would be sharing my favorite mushroom recipe, I would have said you were crazy. Mushrooms have not historically been my favorite food. And most of the time, I’d still happily do without. But one day my husband whipped up these lemon pepper mushrooms and much to my surprise, I really liked them! I like using Cremini mushrooms over white button mushrooms because they are higher in nutrients but they’ll both turn out just fine.
Lemon Pepper Mushroom Recipe
Ingredients
1-2 cups of sliced mushrooms (whatever fits nicely into your pan)
Lemon Juice
Lemon Pepper
oil or cooking spray (optional)
Cooking with the Kids
This is not the best recipe for cooking with kids because all the work is done in a hot frying pan.
Older kids can:
- slice the mushrooms
- help sprinkle on lemon pepper
- squirt in the lemon juice
Directions
1. Heat your pan over medium-high heat. You can add oil or pam if desired but if you have a nonstick pan, it's not necessary.
2. Add your mushrooms and the juice from a lemon (or a couple squirts of your bottle of lemon juice).
3. Sprinkle with the lemon pepper. You should be able to see the pepper specks throughout, but it shouldn't coat the mushrooms. Go gently at first and try as they are cooking you can always add more.
4. Saute until mushrooms have browned on the outside and are cooked through but still firm.
A quick and easy healthy snack or side dish.
Per half cup mushrooms (assuming you don’t use any oil): Calories – 12, Carbs – 2g, Fat – 0g, Protein 1, Fibre – 1.
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