Crispy Mushrooms with Lemon and Parsley

Author

Helen Park

Servings

4

Category

Side Dish

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

Directions

1. Preheat the oven to 450°F.
2. 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.
3. Bake for 30 minutes or until the mushrooms are nicely roasted and crispy with spice crunch.
4. Finish with a squeeze of lemon juice from the remaining half lemon and fold in the fresh parsley.
5. Add an extra pinch of sea salt and black pepper if needed.