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