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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.
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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.
How Many Calories per Serving?
This recipe is only 312 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Creamy Lemon Parmesan Mushrooms
Ingredients
- 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)
Instructions
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was phenomenal! I used 1/2 cup of red wine to deglaze the mushrooms and garlic after browning them and added the garlic later so it didn’t burn. I cut the chicken broth to 1/2 cup to make up for this! 10/10 recipe. Thank you!!
Awesome!