Sautéed Garlic Butter Mushrooms with Lemon Zest
A savory, umami-rich side dish featuring earthy mushrooms cooked in aromatic garlic butter, finished with bright lemon zest. This French-inspired vegetarian recipe (low-carb), ready in about 13 minutes, pairs cremini mushrooms, butter, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, sliced cremini mushrooms
- 2 tbsp butter
- 3 cloves, minced garlic
- 1 tsp lemon juice
- 1 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp butter in a large skillet over medium heat until bubbling. Add 8 oz sliced cremini mushrooms and cook undisturbed for 4 minutes until golden brown on the bottom.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Step 3: Add 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Toss continuously for 2 minutes until mushrooms are tender and liquid has evaporated. Stir in 1 tbsp chopped parsley and remove from heat immediately to preserve freshness.
