This creamy lemon Parmesan mushrooms recipe is inspired by an airport lunch.
Yes, at the Los Angeles International Airport.
We had our lunch before taking off to Greece recently so we picked this restaurant serving hot foods.
And oh my, I am glad we ate there.
The restaurant serves buffet-style hot dishes and this was the side dish that day.
The mushrooms were steeped in the most amazing and flavorful lemony and creamy sauce, with Parmesan cheese!
The oregano infused the creamy sauce with its amazing aroma and I practically licked my plate dry.
If you love mushrooms, you should definitely make this recipe.
I prefer small brown mushrooms but white mushrooms will do.
This recipe takes only 15 minutes, and that includes quickly rinsing the mushrooms with water and then cutting off the stems.
Try my recipe, you and your family will be begging for more.
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Creamy Lemon Parmesan Mushrooms Recipe
Creamy Lemon Parmesan Mushrooms – BEST mushrooms you’ll ever made. Soaked in a creamy, cheesy and lemony Parmesan sauce. Perfect recipe that takes 15 mins.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 16 oz brown mushroooms, or white mushrooms, cleaned and stems trimmed
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 3 dashes smoked Paprika
- 1 tablespoon fresh oregano
- 1/2 cup shredded Parmesan cheese
- 1/2 tablespoon lemon juice
- lemon wedges, for garnish
Heat up a skillet on medium heat. Add the olive oil and saute the garlic until slightly browned. Add the mushrooms and stir a few times. Add the chicken broth, heavy whipping cream, salt, smoked paprika and oregano. Stir to combine all the ingredients well. Add the Parmesan cheese and cook until the cheese melts. Stir in the lemon juice. Remove from heat, garnish with lemon wedges and serve immediately.