One Pan Lemony Shrooms from the Girl and the Kitchen

One Pot Lemony Shrooms

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.
Course Appetizer or Side
Cuisine Traditional
Author Mila Furman


  • 1 pound of cap mushrooms cremini, portobellos or white button mushrooms all work
  • juice of half a lemon
  • 2-3 tbsp butter
  • salt pepper and garlic powder to taste
  • parsley to garnish


  • 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.
  • Preheat oven to 450-degrees.
  • 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.
  • 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.
  • Place in into the oven for 10 minutes.
  • Then flip over the shroomies and continue cooking for another five minutes.
  • 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.