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One Pan Lemony Shrooms from the Girl and the Kitchen

One Pot Lemony Shrooms

  • Author: Mila Furman


An easy and unbelievably flavorful one pan roasted mushroom dish in a delicious lemon butter sauce. All made in one dish. Packed with flavor and leaves everyone asking for more. PLUS as a bonus they can be made VEGAN.


  • 1 pound of cap mushrooms (cremini, portobellos or white button mushrooms all work)
  • juice of half a lemon
  • 23 tbsp butter
  • salt (pepper and garlic powder to taste)
  • parsley to garnish


  1. Just wash and de-stem your shroomies first. Use any kind you like. Reza’s always used classic white shroomies. So that’s what I used.
  2. Preheat oven to 450-degrees.
  3. Take a large sautee pan or baking pan with edges and place two tablespoons of butter on it. Place in the oven and allow the butter to melt, about 2 minutes.
  4. Place the mushrooms cap side down in the pan. Drizzle with lemon juice from half a lemon and season with salt and pepper. You can also add some garlic powder if you like.
  5. Place in into the oven for 10 minutes.
  6. Then flip over the shroomies and continue cooking for another five minutes.
  7. Then just scoop them up and place into the bowl with plenty of bread for dipping into the yummy sauce! If you made this in a nice looking sautee pan just go ahead and serve it in that.


Note 1: These can be done on the stove top quite easily. Simply follow the same instructions over medium high heat. They won’t get that roasted flavor but are delicious nonetheless.

  • Category: Appetizer or Side
  • Cuisine: Traditional