Roasted Mushrooms With Garlic, Lemon + Parsley
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Salads + Sides
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 small packs or one large pack white mushrooms
- 2 Tbsp olive oil or ghee if you consume dairy
- juice from ½ lemon
- 5 cloves of garlic
- ¼ cup Italian parsley (more or less depending on taste)
- sprinkling of sea salt to taste
- Wash mushrooms and remove entire stem. I like to just manually put the stem out as I wash them but you can cut the stem off as well.
- Place mushrooms face up in a shallow baking dish.
- Peel and finely chop garlic.
- Sprinkle garlic over the top of the mushrooms.
- Drizzle olive oil or ghee over the top. If using ghee melt first.
- Bake at 425 for 20-30 min. Stir mushrooms a few times throughout so they get fully covered in garlic and fat while baking.
- Wash and chop parsley.
- Remove from oven and squeeze lemon over the top and lightly sprinkle with sea salt.
- Toss and then sprinkle parsley over the top of mushrooms.
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/roasted-mushrooms-with-garlic-lemon-parsley/
3.3.3077