Start by cleaning your baby bella mushrooms. Gently wipe them with a damp paper towel to remove any dirt. Avoid rinsing them under water, as they can absorb moisture and become soggy. Once clean, slice the mushrooms into even pieces for uniform cooking.
In a large skillet, combine the unsalted butter and light olive oil over medium heat. Allow the butter to melt completely, creating a luscious base for your mushrooms.
Once the butter has melted, add the sliced baby bella mushrooms to the skillet. Spread them out evenly across the pan, allowing for maximum surface area contact with the heat.
Sprinkle the garlic salt and freshly ground black pepper over the mushrooms. Stir gently to coat them evenly in the oil and seasonings. Let them cook undisturbed for about 4-5 minutes, allowing them to brown slightly.
After the mushrooms have started to brown, add the minced garlic to the skillet. Stir to combine, and continue sautéing for an additional 2-3 minutes. The garlic will infuse the mushrooms with a delicious aroma.
Once the mushrooms are cooked to your liking, remove the skillet from the heat. Squeeze the fresh lemon juice over the mushrooms and stir in the chopped parsley. This step adds a bright, zesty finish to the dish.
Transfer the sautéed mushrooms to a serving dish and garnish with additional chopped parsley for a pop of color. Serve warm and enjoy!
