These Broiled Lemon-Garlic Mushrooms are wonderfully versatile: quick enough for a weeknight side, but good-looking enough to serve as a hot appetizer at a dinner party. Whole mushrooms are tossed in a bright lemon-garlic marinade, then broiled until they're touched with char and tender all the way through — no long marinating time and no fussy technique required. Best of all, the whole dish comes together in under 15 minutes, most of it hands-off time under the broiler.
Key Ingredients & Substitutions
- Fresh mushrooms. Use any variety you like — white, portobello, shiitake, crimini, baby bella, or a combination. Smaller mushrooms can be left whole; portobellos should be sliced about ¼-inch thick.
- Fresh lemon juice. Adds the bright acidity that balances the richness of the broiled mushrooms — use fresh, not bottled, for the best flavor.
- Garlic. This dish leans garlicky on purpose — minced fresh garlic gives the best flavor, though jarred can work in a pinch.
- Natural granulated sugar or agave nectar. Just a touch rounds out the acidity from the lemon without making the dish sweet.
- Fresh parsley or dill. A generous garnish brightens the finished dish and adds a fresh contrast to the charred mushrooms.
Variations
- Add heat. A pinch of red pepper flakes stirred into the marinade adds a nice kick.
- Add herbs to the marinade. A little fresh thyme or rosemary stirred in before broiling adds an earthy, aromatic note.
- Make it a main. Toss the broiled mushrooms with cooked pasta or grains and a drizzle of olive oil for a simple meal.
- Add a splash of balsamic. A small drizzle after broiling adds a touch of sweetness and depth.
Tips for the Best Broiled Lemon-Garlic Mushrooms
- Wipe, don't rinse, the mushrooms. Mushrooms soak up water easily, which can make them soggy instead of properly charred under the broiler.
- Use a shallow, foil-lined pan. This helps the mushrooms broil evenly and makes cleanup easy, since the marinade can bubble and brown in the pan.
- Watch closely under the broiler. Broilers vary quite a bit in intensity, so check at the 4-minute mark and adjust timing as needed to avoid burning.
- Stir halfway through. This helps the mushrooms char evenly on multiple sides rather than just on top.
Make Ahead & Storage
These mushrooms keep well in an airtight container in the refrigerator for up to a week, making them a great make-ahead component for salads, sandwiches, and grain bowls throughout the week. Reheat gently, or simply serve at room temperature.
How to Serve
Serve warm on their own as a hot appetizer, mixed into a stir-fry, piled onto a sandwich, or used to fill tacos. They're also a great addition to a grain bowl or tossed with pasta for an easy dinner. Mushroom lovers, rejoice — here are more mushroom recipes to explore.
Recipe
Broiled Lemon-Garlic Mushrooms
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1–2 tablespoon fresh lemon juice to taste
- ½ teaspoon natural granulated sugar or agave nectar
- 2 cloves garlic minced
- 12 oz fresh mushrooms any variety—white, portobello, shiitake, crimini, baby bella, or a combination
- fresh parsley or dill minced, for garnish
Instructions
- Combine the first 4 ingredients in a medium mixing bowl and stir together.
- Wipe the mushrooms clean and remove stem ends that are dried up or don't come clean. If using shiitakes, remove and discard the stems. If using potobellos, slice them ¼-inch thick. Otherwise, leave the mushrooms whole.
- Combine the mushrooms with the lemon-garlic mixture and stir together.
- Arrange the mushrooms in a shallow, foil-lined pan and pour any excess marinade over them.
- Broil under a preheated oven broiler or a toaster oven broiler for 4 minutes, then stir.
- Broil for another 4–5 minutes, or until the mushrooms begin turning dark and are touched by charred spots.
- Remove from the broiler and transfer to a covered serving container until needed.
Nutrition (Estimate per Serving)
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