Lemon Thyme Mushrooms
My portobello mushroom recipe contains a powerhouse of nutrients. Citrus peel is very nutritious, so if you do not usually eat it already, do yourself a favor and invest in a microplane to easily grate the peels of grapefruits, oranges, lemons, and limes.
Lemon and thyme each complement mushrooms well so if you make other dishes with mushrooms, consider adding either flavor to give your dish a twist.
Prep time: 10 minutes; total time: 20 minutes
Ingredients
- 1 package portobello or cremini mushrooms, sliced
- 1 tsp thyme, fresh or dried
- 1 T extra virgin olive Oil
- 1 tsp lemon zest
Saute all ingredients together in a cast iron or stainless steel pan.
Tips
Cremini mushrooms are baby portabellas, so you can use portabellas and creminis interchangeably.
Sometimes cremini mushrooms are sold under the name "baby bellas."
Mushrooms become tougher if you run them under water to wash them. Instead, wipe them gently with a damp cloth.
If you eat eggs, you can turn this dish into a frittata. Start sauteeing the mushrooms , lemon zest, and thyme in an oven-safe pan (cast iron works well). Then add a mixture of four eggs beaten together with a half cup of low fat milk. Once the bottom of the egg forms, place the pan in a 350 F oven for about 20 minutes, until the top of the fritatta sets.
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