Vegan Whole30 Lemon-Dill Balsamic Mushrooms
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Learn more →Ingredients
4 servings
- 1.5 lb cremini mushrooms, cleaned and stems trimmed
- 3 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp balsamic vinegar
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- ¼ cup fresh dill, roughly chopped
For serving
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). If the mushrooms are small (under 1 inch), leave them whole; halve any larger ones so all pieces are roughly the same size.
- 2
Heat 2 tablespoons of the olive oil in a large oven-safe skillet (12-inch) over medium-high heat until shimmering. Add the mushrooms in a single layer, season with the kosher salt and black pepper, and cook undisturbed for 3–4 minutes until the undersides are deep golden brown.
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