Lunch · 20 min · mexican

Champiñones al Ajillo

A Mexican lunch built around button mushrooms and garlic — on the table in 20 minutes. Each serving lands at 240 calories with 7g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Button mushrooms
• 8 cloves Garlic
• 1/3 cup Olive oil
• 2 Arbol chile
• 1 Lime
• 1/4 cup Fresh parsley

Steps

1. Slice the mushrooms thick — thin slices steam instead of sear.
2. Sizzle the sliced garlic and arbol in olive oil just until the garlic turns pale gold, about 90 seconds.
3. Add the mushrooms in a single layer and sear undisturbed 3 minutes, then toss and sear 3 more. High heat and space are everything.
4. The mushrooms should be deeply browned and the garlic crisp, never bitter.
5. Squeeze over the lime and toss with parsley off the heat.
6. Serve sizzling with warm tortillas or crusty bread to catch the garlic oil.

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