sizzle mushroom scampi

Sizzlin Mushroom Scampi


Yield: 4 servings
  • tbs. avocado or olive oil 
  • shallot, thinly sliced
  • 1½ pounds cremini or button mushrooms, halved, quartered if large
  • garlic cloves, finely chopped
  • ½ cup dry white wine
  • ½ cup vegetable stock or water
  • 1 ½ tbs. Sizzle, or more to taste
  • ¼ tspn. HotCrush, or more to taste
  • ¼ cup parsley leaves (tightly packed), roughly chopped
  • 3 to 4 tbs. lemon juice (from 1 to 2 lemons)
  • Pasta, noodles or crusty bread, to serve


  1. Heat oil in a large 12-inch skillet over medium-high.  Add the shallot, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes. Add the garlic and toss until fragrant, 15 to 20 seconds.

  2. Add the wine, vegetable stock, Sizzle and HotCrush. Stirring occasionally, until the wine has reduced by half and thickened slightly, 3 to 5 minutes.
  3. Remove from heat and stir in the lemon juice. Taste and season with salt, if desired.
  4. To serve, top with parsley and eat with pasta, noodles or crusty bread.
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