Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.
Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.
Amy's tip:When you open the oven door to give the mushrooms a quick stir, don't be surprised if you see a lot of steam escaping. This is what we want to happen. The high oven temperature is removing the excess water content.Storing:Leftover mushrooms can be refrigerated for up to 3 days. Enjoy them reheated or at room temperature. They make a great addition to a simple green salad.