About the Recipe
Lemon Garlic Mushroom Side-Dish!
From the Kitchen:
8 - 12 large baby portabella mushroom caps
6 cloves garlic minced
1/4 cup sliced sweet large white onion
2 lemons cut into wedges, 8 wedges per lemon
1 tablespoon oil of your choice, I use corn oil or avacado oil
1 tablespoon butter
Steps:
Step 1
Wash your mushrooms well, be sure to wash off all dirt. remove the stems. Mince your garlic and slice your onions. Cut your lemons into wedges.
Step 2
Get out a large frying pan with a lid. Add your butter and oil to the pan over medium. Once the butter has melted turn your pan down to medium-low and swirl your pan or use a whisk to mix the oil and butter. Add your mushroom caps to the pan, and space them out about half an inch apart or more. Tuck the sliced onion between the mushroom caps. Evenly sprinkle the minced garlic over the mushrooms and onions. Now take your lemon wedges and squeeze them over the top of your mushroom caps, onions, and garlic, then add the squeezed wedges to the pan into between the mushroom caps, on top of the onions and garlic is ok.
Step 3
Put the lid on your frying pan and let the mushrooms slow-cook for about 10 minutes. Remove the mushroom caps only and place them on a plate.
Step 4
Before you top the mushrooms with onion and garlic, be sure that the onion and garlic are done cooking. The onion and garlic will be done when their color is translucent. Remove the squeezed lemon wedges and throw them away. Top your mushroom caps with the garlic and onion and serve! Enjoy!
Nutritional Facts:
To get the nutritional values, I create my recipes using the app "My Fitness Pal" which matches each item with its measurement then calculates these facts per serving. These results will vary between product type and measurements.