Sautéed Mushrooms

As a kid, I couldn’t stand the texture of mushrooms, but now as an adult, I just love ‘em! Before starting our low carb diet, we would order them as a topping on pizza but that was about it. These last few weeks, we’ve been adding more low carb veggies to our diet and mushrooms have made it on our rotation as a side now.

We use Baby Bella mushrooms but you can also use regular white mushrooms for this recipe. I’ve found that roasting them in the oven makes the mushrooms more juicy and sautéing them in a skillet makes them more crisp on the outside. Either way, I like them cooked both ways! Hope y’all enjoy this recipe! 🍄 I’ll post the net carbs on my recipe down below too 🙂

Rinse and pat dry mushrooms with a paper towel.
Cut off stumps from the bottom of the mushrooms. Use the stumps in your compost!
Melt butter and add olive oil to skillet on medium heat. If you want this vegan, add double olive oil and leave out the butter.
Add mushrooms to the skillet, top side up. Season with garlic salt & pepper. Cook for 5 mins then flip over.
Season with more garlic salt & pepper after flipping over and cook for another 5 mins.
Add in lemon juice and cook for 2 mins more. The lemon juice brings out more flavor.
Sprinkle parsley on top and serve up!

Published by Melissa

A stay at home mom who loves to cook!

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