Crispy Mushrooms with Lemon and Parsley

Name: Crispy Mushrooms with Lemon and Parsley
Yield: 4
Ingredients: 2 8oz containers of cremini mushrooms, sliced; 1 lemon – half sliced paper thin, the rest reserved for juicing ½ cup Egyptian Spice Crunch; ½ cup Egyptian Spice Crunch; ½ cup olive oil; 1 tsp fine sea salt; ½ tsp ground black pepper; ½ cup roughly chopped parsley

Let the oven and our spice crunch do the work, to bring the crispy slices of meaty goodness to life with lemon and fresh herbs in every bite.

Crispy Mushrooms with Lemon and Parsley

Rated 4.3 stars by 3 readers

Servings/Yield

Author

Helen Park

Image of Crispy Mushrooms with Lemon and Parsley

Ingredients

2 8oz containers of cremini mushrooms, sliced
1 lemon – half sliced paper thin, the rest reserved for juicing ½ cup Egyptian Spice Crunch
½ cup Egyptian Spice Crunch
½ cup olive oil
1 tsp fine sea salt
½ tsp ground black pepper
½ cup roughly chopped parsley

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Directions

Preheat the oven to 450°F.
In a baking tray (we recommend using half sheet tray 18”x13”x1”), spread the mushroom slices, lemon slices, Egyptian Spice Crunch, olive oil, and salt and toss to combine well.
Bake for 30 minutes or until the mushrooms are nicely roasted and crispy with spice crunch.
Finish with a squeeze of lemon juice from the remaining half lemon and fold in the fresh parsley.
Add an extra pinch of sea salt and black pepper if needed.

Recipe Note

Questions? Contact helen@laboiteny.com

Crispy Mushrooms with Lemon and Parsley

Crispy Mushrooms with Lemon and Parsley

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Servings/Yield

Author

Ingredients

Directions

Recipe Note

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Crispy Mushrooms with Lemon and Parsley

Crispy Mushrooms with Lemon and Parsley

Category

Servings/Yield

Author

Ingredients

Directions

Recipe Note

Related Products

Egyptian Spice Crunch

$18.00

La Boîte Olive Oil

$27.00

Tellicherry Black Pepper

$9.00

Related Posts

Carrot Harissa (Carissa)

Pepper and Chili Crusted Flank Steak

Snow Pea and Mint Salad with Feta and Fennel

Store Information

Spices

About Us

Follow us

Subscribe to our Newsletter

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