Roasted Mushrooms with Lemon and Parsley

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Oven roasted mushrooms are a simple side dish you can quickly make to go with any meal. The sprinkle of lemon zest and chopped parsley add a pop of flavor and brightness to these earthy veggies. Serve with a few wedges of lemon if you want an extra squeeze of acidity.

Roasted Mushrooms with Lemon and Parsley
Yield: 4 servings

1 lb cremini mushrooms, trimmed and thinly sliced
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest
2 tablespoons fresh parsley, roughly chopped

1) Preheat an oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.

2) Place the sliced mushrooms onto the prepared baking sheet and drizzle with the extra virgin olive oil. Sprinkle on 2 teaspoons of kosher salt and few grinds of freshly cracked black pepper. Toss the mushrooms so they are evenly seasoned and spread into an even layer. Roast the mushrooms in the oven until golden brown and the edges begin to crisp up, about 15 minutes. Toss the roasted mushrooms with the lemon zest and chopped parsley. Serve immediately.

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