Lemon-Pepper Mushrooms
Buying pre-sliced fresh mushrooms instead of canned saves time-making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 58 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 128 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 4 grams
- Sugar
- 3 grams
Share This Recipe
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 58 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 128 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 4 grams
- Sugar
- 3 grams
Ingredients
1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil
20 ounces sliced white button mushrooms
1 tablespoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 1/2 tablespoons minced or snipped fresh chives
Directions
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.
